Let the rice simmer in the sauce for a few minutes and then return the chicken pieces to the pot and tuck them down into the rice and sauce. When the vegetables are tender, add wine, tomatoes, spices and rice. Remove the chicken from the pot and add the vegetables for the sofrito. Season the chicken with salt, pepper and paprika and brown it in olive oil for a few minutes per side. Sometimes I'll get the thighs cut in half, if they're large. I usually ask the butcher to cut the breasts into three pieces because with smaller pieces, I get to have a taste of both thigh and breast on my plate. I like to use 2 pounds of thighs and 2 pounds of breasts. The sofrito for this Spanish style arroz con pollo has onions, garlic, red bell peppers, canned tomatoes, white wine and spices. For authentic Puerto Rican sofrito you must include aji dolce peppers and cilantro. For example, the sofrito for Cuban arroz con pollo sometimes calls for meats like ham or chorizo. The components of sofrito vary from country to country and from dish to dish. In Spain, and in Caribbean and Latin America countries a sofrito base is an important element of many dishes. He went off to college in September, and I miss him terribly, but I'm glad to have arroz con pollo back on our dinner table.Īrroz con pollo gets its great flavor from the sofrito, a thick sauce of sautéed aromatic vegetables. I've been serving up arroz con pollo since the early years of my marriage but I actually stopped making it for a long time because my youngest son doesn't like chicken on the bone. If you're like me, you'll stuff yourself at dinner and still be stealing spoonfuls of rice from the pot as you clean up the kitchen. It's one of those dishes that makes it hard to resist overeating. It's colorful, comforting, and addictively delicious. Arroz Con Pollo is Spain's beloved chicken and rice casserole: tender chicken, vegetables and rice baked in delicious tomato-saffron sauce.
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