Arroz Con Pollo Recipe

  • 2 tbs olive oil
  • 1/2 tsp annato seeds, optional
  • 8 boneless, skinless chicken thighs
  • salt and pepper, to taste
  • 1 c homemade sofrito
  • 2 cups long-grain rice
  • 1/4 cup olives, coarsely chopped
  • 1 teaspoon ground cumin
  • 1-1/2 tsp sazon (I use 1 packet Badia)
  • 4 cups reduced-sodium chicken broth
  • 2 roasted red peppers, sliced into strips
  • 2 c frozen peas
Arroz Con Pollo Recipe


  1. Heat olive oil in a large heavy skillet over medium heat. Add annatto and cook, stirring, until oil is colored, about 30-60 seconds. Be careful not to let the annatto brown as this will make the oil bitter. Remove the seeds with a slotted spoon.
  2. Season the chicken with salt and pepper. Increase heat to medium high and add chicken. Cook until browned, about 3-4 minutes per side. remove to a plate and set aside.
  3. Add sofrito and cook, stirring and scraping up brown bits from the pan, until most of the liquid is reduced. (I add my sofrito straight from the freezer.)
  4. Add rice, olives, cumin, and sazon. Cook, stirring, until rice is opaque. Add broth and nestle chicken in the liquid.
  5. Bring to a simmer and cover. Cook, covered, until chicken is cooked through, rice is tender, and liquid has been absorbed, about 20 minutes.
  6. Stir in pepper strips and peas.

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