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You know when you have that one dish that reminds you of your abuela (grandma)? That dish that brings back a flood of memories? Arroz con pollo is that dish for me. Growing I looked forward to Sundays at abuelas house because she always made a huge caldero of Arroz con Pollo. The rice was always full of flavor and the chicken was so, so tender. Every Sunday, I would watch her spend her day in the kitchen cooking for all her family.
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Christmas has always been a time we all celebrate together, usually gathering in one of my tias houses. We cook up a huge Puerto Rican feast – pernil, arroz con pollo, ensalada de papa, guineitos, pasteles and so much more. As you can imagine, it is my FAVORITE time of the year! When my abuelos and my tias cook they always stick to products they know and have always used from the very beginning. You will see brands like La Morena® and Knorr® that provide quality and flavor to any dish. We only want the best foods for our family!
This holiday season, I’m kicking it up a notch and taking traditional Arroz con Pollo my abuela used to make and turning into a delicious spicy dish. Perfect for the adults! It has a serious kick due to La Morena® Chipotle Peppers in Adobo. The Knorr® Tomato with Chicken Granulated Bouillon gives the rice a wonderful flavor. It is my go-to for soups, rice dishes, and stews. The best part? This recipe is done in one pot! Yay, for less dishes.
Arroz con Pollo with a Spicy Twist
Ingredients:
1/3 cups tomato sauce
1 tbsp La Morena® Chipotle Peppers in Adobo – 7 oz can (it will definitely give you some spice!)
1 tsp Knorr® Tomato with Chicken Granulated Bouillon – 2.2 lbs (no cubes)
2 tbsp sofrito
1/2 red bell pepper, diced
About 9 Spanish pimientos stuffed olives
1 tsp garlic
1 tbsp olive oil
1 packet of Sazón
4-5 pieces of chicken
2 cups long grain rice
4 cups water
Instructions:
1. In a large caldero (large pot) heat up the olive oil. While it is heating up season your chicken with some salt, pepper, and poultry seasoning.
2. Place all the pieces of chicken in the pot and cook about 5-6 minutes on each side. Remove and put them on a plate.
3. Add all the ingredients with the exception of the rice and water. Saute all the ingredients, mixing well. (It is going to smell so good!)
4. Next add in the rice and coat it in the sauce. Add the chicken back in the pot.
5. Add the 4 cups of water. Turn the rice once and put the heat to medium high.
6. Once the water evaporates (where you can no longer see water on top), cover with a lid and turn the heat down to low.
7. Cook covered for about 15-20 minutes.
8. Uncover and fluff rice with a fork. Serve hot.
The meal goes well with some sliced avocados, tostones, maduros (sweet plantains), or a salad. You can definitely add additional things to the rice, for example, peas. Many people do it differently but we leave out the peas when we make Arroz con Pollo. We use more of the Spanish olives and red bell peppers.
If you want to make this recipe, be sure to head to the Hispanic aisle at Walmart to find La Morena® Chipotle Peppers in Adobo and Knorr® Tomato with Chicken Granulated Bouillon. Use both products to give your dishes some serious flavor.
What is your favorite Holiday recipe?
Ingredients
- 1/3 cups tomato sauce
- 1 tbsp La Morena® Chipotle Peppers in Adobo (it will definitely give you some spice!)
- 1 tsp Knorr® Tomato with Chicken Granulated Bouillon
- 2 tbsp sofrito
- 1/2 red bell pepper, diced
- About 9 Spanish pimientos stuffed olives
- 1 tsp garlic
- 1 tbsp olive oil
- 1 packet of Sazón
- 4-5 pieces of chicken
- 2 cups long grain rice
- 4 cups water
Instructions
- In a large caldero (large pot) heat up the olive oil. While it is heating up season your chicken with some salt, pepper, and poultry seasoning.
- Place all the pieces of chicken in the pot and cook about 5-6 minutes on each side. Remove and put them on a plate.
- Add all the ingredients with the exception of the rice and water. Saute all the ingredients, mixing well. (It is going to smell so good!)
- Next add in the rice and coat it in the sauce. Add the chicken back in the pot.
- Add the 4 cups of water. Turn the rice once and put the heat to medium high.
- Once the water evaporated (where you can no longer see water on top), cover with a lid and turn the high down to low.
- Cook covered for about 15-20 minutes.
- Uncover and fluff rice with a fork. Serve hot.
