Arroz Con Pollo (Rice With Chicken)

Arroz con Pollo is a very well-known dish from the Caribbean (especially in Puerto Rico). Every time my mother cooked this dish, I knew she wanted to serve us 'quick-delicious' food. Which is why I chose this dish as a Quick, Delicious, One Pot Meal. My mother sometimes added a side of cooked beans to accompany with the rice.

All Puerto Rican Recipes require sofrito (mine is homemade) but you can find it at your local store in the International/Hispanic aisle. Well-known brands are "Goya Sofrito", "Iberia Sofrito" etc. (watch my video on how to make it at home:

SOFRITO CONTAINS garlic, onions, cilantro, culantro, sweet bell peppers (red, green, yellow) - chopped into a fine paste in a food processor...

6 chicken tenders - cut into bite-size pieces.

Added: salt, black pepper, and garlic powder. Marinade the chicken for at least an hour *keep in the refrigerator*

p.s. you can add chicken breast, wings, legs, and thighs.

2-3 tablespoons of olive oil in 'caldero' or large pot over medium-high heat - sear chicken until golden brown on both sides.

Take out the chicken tenders after searing 60 seconds on both sides - its okay if its not fully cooked.

Add the following ingredients:

- 2 Tablespoons Sofritos

- 1/4 Cup Tomato Sauce or Crushed Tomato

- 1 pk Sazon Goya (great for coloring)

- 1 pk Chicken flavored (great for seasoning)

- A pinch of Black pepper

- 3 Cups Water

- 1 Tablespoon Salt

- 2 bay leaves

Cover the pot with a lid and wait till its start to boil... (keep the heat on medium-high heat)

Once it starts to boil add 3 cups of Long Grain White Rice and Chicken tenders in the pot.

Cover the pot with a lid and Cook for 25-30 minutes

When the rice is dry, lower heat to the lowest and cover for 10 more minutes

Buen Provecho!