Servings: 4 to 6

Incredibly adaptable and satisfying, arroz con pollo, or rice with chicken, is ubiquitous throughout Latin America and beyond. This Puerto Rican version is seasoned with sofrito, sazón, and adobo. Typically prepared with short-grain white rice, this recipe uses jasmine rice instead, playing up the more delicate flavors of lemon and oregano. Pimiento-stuffed olives and capers are optional but strongly recommended, as their brininess adds something special to the dish—while peas add a sweet vegetable pop. This dish also pairs well with saucy beans or stewed greens.

Ingredients

For the chicken

1 lb. boneless, skinless chicken breast, cut into 2-inch cubes
1 tsp. adobo seasoning, such as Loisa or Badia brand
1 tsp. sazón seasoning, such as Loisa or Badia brand
1/2 tsp. dried oregano
1/8 tsp. ground annatto or sweet paprika
1 Tbs. olive oil
1 tsp. fresh lemon juice

For the rice

1-1/4 cups jasmine rice, rinsed
1-1/4 cups water
1 Tbs. prepared sofrito, such as Loisa or Iberia brand
1/4 cup tomato sauce
1/2 cup pimiento-stuffed green olives (optional)
1 tsp. capers (optional)
1 tsp. powdered chicken bouillon, such as Lee Kum Kee brand
1 bay leaf
1 cup frozen peas

Preparation

Make the chicken

In a medium bowl, combine the chicken, adobo, sazón, oregano, annatto, olive oil, and lemon juice. Toss well to incorporate, cover, and let marinate at room temperature while you prepare the rice.

Make the rice

In the bowl of a rice cooker, combine rice and water. Add sofrito, tomato sauce, olives and capers (if using), chicken bouillon, and bay leaf. Stir with a plastic spatula (typically provided with rice cookers) to incorporate.

Add seasoned chicken breast, and stir to combine. Cover and switch cooker on.

When the rice is cooked, 20 to 25 minutes, uncover and sprinkle peas over rice. Cover and let stand 5 minutes on warm. Remove and discard the bay leaf. Fluff and serve.

Tip

This recipe is calls for boneless, skinless chicken breasts because the cook time matches that of the rice. Bone-in chicken breasts or thighs aren’t recommended, as they may not cook through properly.
One chicken-flavor bouillon cube, such as Knorr brand, is an appropriate substitute for the powdered bouillon, but it’s recommended that it either be crushed or mixed with a bit of hot water so

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What We're Cooking Now

Name: Arroz con Pollo
Yield: 4 to 6 servings
Cuisine: Latin American
Ingredients: 1 lb. boneless, skinless chicken breast, cut into 2-inch cubes; 1 tsp. adobo seasoning, such as Loisa or Badia brand; 1 tsp. sazón seasoning, such as Loisa or Badia brand; 1/2 tsp. dried oregano; 1/8 tsp. ground annatto or sweet paprika; 1 Tbs. olive oil; 1 tsp. fresh lemon juice; 1-1/4 cups jasmine rice, rinsed; 1-1/4 cups water; 1 Tbs. prepared sofrito, such as Loisa or Iberia brand; 1/4 cup tomato sauce; 1/2 cup pimiento-stuffed green olives (optional); 1 tsp. capers (optional); 1 tsp. powdered chicken bouillon, such as Lee Kum Kee brand; 1 bay leaf; 1 cup frozen peas