Arroz con Pollo Recipe...

The perfect dish for comfy weather.

LIBROS 787

People of Puerto Rico! You asked me how you could access my book by purchasing through a local entity and I’m happy to share that Libros 787 is selling my book via online.

Although they are strictly an online bookstore (they only sell via online and please don’t ask if they have any pickup locations because they do not), they are based in Ponce, Puerto Rico. They don’t have to deal with bullshit of shipping to the states.

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Arroz con Pollo

2 cups water

1/2 cup tomato sauce

1/2 cup sofrito

1 tablespoon adobo*

1 tablespoon salt free sazon

1 tablespoon herb blend of your choice; I use Mrs Dash

2 tablespoons olive oil

1 garlic sausage, small diced (optional)

6 drums or thighs

1 small onion, finely chopped

6 garlic cloves

2 cups Basmati Rice**

2 tablespoons tomato paste

Salt and Pepper, to taste

In a bowl, combine water, tomato sauce, sofrito, herb blend, adobo and sazon. Set aside.

In a pot wide enough to fit 6 chicken drumsticks or 6 chicken thighs, add in your olive oil and sausage over medium high heat. Saute your sausage until it's browned, 1-2 minutes. Remove and set aside.

Sear your chicken in the olive oil and sausage fat on both sides and cook for 5-10 minutes. Then, make deep slits on either side of the bone.***

Add your chopped onion to the fat and saute for 1-3 minutes. Add rice and garlic to the onion and oil mixture and toast rice and garlic for 1 minute; the rice should be barely browned and toasted. Add tomato paste and stir in the rice for another 1-2 minutes.

Add in your water, tomato sauce, sofrito, herb blend, adobo and sazon liquid.

Return your chicken to the pot, shallow nesting them in the liquid and onto the rice, not too deep. Let the liquid come back to a simmer. Cover, bring the heat to low, and cook for 20-30 minutes or until the rice is fluffy and the chicken is cooked through.

Serve.

*NOTE: If you're using sazon and adobo blends that already have salt in them, you don't want to put the amount this recipe recommends. It'll be too salty. So, just add to your liking.

**You don’t have to use Basmati rice. Using medium and long grain are more traditional.

***If you're using chicken drumsticks, make the slits at the meaty part of the top of the drum. If you're using thighs, make the slits all the way down. The importance of this step is to get the chicken brown and to par-cook insuring it will definitely cook all the way through by the time the rice is finished. Remove and set the chicken aside.

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