Arroz Con Pollo is a traditional Spanish dish native to Puerto Rico and the Carribean. The base for this dish is Sofrito. Sofrito is a combination of blended up Bell peppers, onions, garlic, recao, cilantro, and olive oil. Adobo is a seasoning also used in Puerto Rican cuisine. Basically the Spanish version of seasoning salt…Don’t substitute there is a huge taste difference! If you use Seasoning salt your arroz con pollo will not taste the way the recipe is intended to taste.

3 lbs. Chicken. I use boneless skinless tenderloins

4 cups long grain rice. I use Jasmine rice.

4 1/2 cups water

1 8oz. can Tomato Sauce(good brand) I use organic

1/2 cup sofrito (Place all ingredients in blender use 1/4 cup chopped green bell pepper,1/4 chopped red bell pepper, 1/4 cup cilantro,1/4 cup recao,1/4 cup diced onion,4 garlic cloves, just enough olive oil to emulsify the mixture in blender). Place remaining mixture in Ziploc bag and freeze.

2 packets Goya sazon seasoning

5 tbs. cooking oil

4 tbs. adobo seasoning

1/2 tbs. ground cumin

1/2 tbs. black pepper

Add oil to caldero or big pot

on med high heat saute sofrito 2-3 minutes until it smells aromatic

add adobo, cumin, pepper, and sazon packets

stir

add tomato sauce and let simmer 2 minutes

add chicken and saute in sauce

add rice and mix well

bring heat up to high

add water immediately

stir continuously until everything comes to a boil, continue to stir 2-3 minutes to allow some liquid to evaporate

lower heat to med low

cover with lid

stir occasionally and allow to cook for 20-25 minutes.