arroz con pollo chicken and rice

Ingredients arroz con pollo chicken and rice

8 oz Tomato sauce
1 cup Or 6 oz Sofrito
1 envelope Sazon
1 as needed Adobo seasoning
1 as needed Black pepper
2 tbsp Capers
2 tbsp Vegetable oil
1 as needed Seedless olives
3 cup Rice
4 cup Water
1 packages Boneless skinless chicken thighs

how to make arroz con pollo chicken and rice

Season thawed chicken thighs with adobo seasoning and black pepper-- you can use any type of chicken you like

Heat oil in medium to large pot - you will use this same pot to cook everything

Brown chicken in oil, about 5-7 minutes each side. Once browned on both sides set aside chicken (do not drain oil off chicken)

In pot add capers to heated oil , i add the capers first so the flavors just burst!

Add sofrito, tomato sauce, sazon and olives (i love the green olives with the pimento, i add about 2 tbsp)... Let sauce heat up about 2 minutes, stir frequently

Once sauce is heated and mixed together add rice ( any rice will do, i use mahatma jasmine rice) and add water

Stir once--- you do not want to stir the rice too much as it will become soggy rice

Bring to a boil , boil about 5 minutes.. Reduce heat and let simmer until water is absorbed-- while the rice is cooking i like to shred up the chicken, for this particular meal i just cut it into small slices

You can add the chicken anytime , i like to add mine when the rice is almost done just because it makes for easier cooking time for the rice...

Remove from heat and enjoy!!!