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.
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.
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.
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