Arroz Con Pollo

"I could not stop thinking about the Arroz con Pollo by Jorge Ayala that won the Thowdown with Bobby Flay. It looked SO good.... So I decided to try and find it on the internet, but to no avail. I have no idea what Jorge's tastes like but I wanna try it! In the meantime, I came up with a version that is pretty tasty!"
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 15mins
Ingredients:
23
Serves:
4
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ingredients

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directions

  • Mix together the Adobo seasoning in a small bowl.
  • Cut the onion, peppers, and garlic into a small dice and set aside.
  • Trim the chicken of any excess fat and season with Adobo seasoning.
  • Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.
  • Place the chicken skin side down in the oil and saute until golden brown.
  • Remove chicken to plate.
  • Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and stir well.
  • Add chicken chicken back into pot and stir well.
  • Cover the pot and turn heat to low and simmer until the liquid is almost absorbed, about about 10 - 15 minutes (or according to the package direction for your rice - minus 5 mninuts). Add peas and continue to simmer unil peas are warmed (about 5 minutes). After rice is cooked and the peas are warm add the olives and stir well.
  • Garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.

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Reviews

  1. Not a newcomer to arroz con pollo. This recipe did not work for a number of reasons. Not enough cooking time for the chicken, the rice was mush by the time chicken cooked through. Perhaps should have been oven roasted in lieu of stove top. Will follow up with a tweaked version.
     
  2. This was fantastic! I doubled the recipe and used about half of the adobe seasoning recipe as listed (I did not double the adobe ingredients). The recipe should include how much of the adobe seasoning to use. I would guess that one recipe should be between 2 and 3 tablespoons of the adobe mixture. I did everything else as written except I removed the skin from the chicken thighs and I rinsed and drained the olives to remove the brine because my DW isn't crazy about olives. I am crazy about olives! It's part of my username AND I live on Olive Street!
     
  3. Holy Cow! Is the amount of sodium correct? 4387.4 would be about 2 days allowance. PS: I do use quite a few of your recipes.
     
  4. I used to have a meal like this at my favorite restaurant (which closed!) with beans, salsa and chipotle-sour cream. This recipe is very, very close to that one from the restaurant and has become a new favorite home meal, and has become a part of the regular rotation. Delicious. I even use the Adobe seasoning on other things.
     
  5. Fantastic! I made this last night and it was a big hit with my Cuban husband. I followed the recipe except I dredged the chicken pieces in flour and the adobe seasonings before browning them in a little bacon fat/olive oil. The chicken was so tender-- falling off of the bones. This is officially my go-to arroz con pollo recipe. Gracias!
     
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Tweaks

  1. I used can of COLA and olives from the tapas bar at the grocery store. That didn't work out so well. I needed to use the Spanish olives from the jar instead to give it a bit of saltiness. I used Goya sofrito in the jar. And I used a lot of roasted garlic. It came out okay. But I am going to try it out again.
     

RECIPE SUBMITTED BY

I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
 
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