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arroz con pollo-my way!

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

Since having health issues, I now have a health aide who is Dominican & she taught me how to make this. It's a little different from the Puerto Rican recipe my daughter gave me but this is so good! Just a note; You may have to adjust the water & broth amts. It depends on how big the chicken thighs are.

yield 4 serving(s)
prep time 40 Min
cook time 20 Min
method Stove Top

Ingredients For arroz con pollo-my way!

  • 4
    bone-in, w/ skin on, chicken thighs
  • 1 can
    goya pigeon peas, drained
  • 1 can
    goya pink beans, low sodium, not drained
  • 2 pkg
    goya sazon
  • 2 Tbsp
    goya sofrito
  • 1 sm
    jar goya pitted olives, sans pimento, drained
  • 1 can
    4 oz's goya tomato sauce
  • 1-1/2 c
    goya medium rice
  • 1-1/2 c
    low sodium chicken broth
  • 1-1/2 c
    water
  • 2 Tbsp
    vegetable oil

How To Make arroz con pollo-my way!

  • 1
    Separate the skin, just a little, from the chicken. Sprinkle 1 packet of Sazon under skin of each chicken thigh. In a large, heavy pot over medium high heat, add oil. Once hot, add chicken. Cook 5 minutes on both sides of chicken, Add in Sofrito & last packet of sazon. Stir & cook 10 minutes.
  • 2
    Add dry rice & stir for just a minute or 2. Stir in pigeon peas & undrained pink beans, tomato sauce, olives, water & chicken broth. Stir only once, bring to a boil.
  • 3
    Reduce heat to medium, cover and cook until liguid is gone. Gently stir w/ a wooden spoon, from bottom of pan. Check to make sure chicken is done. If so, it's done, lol. If not, reduce heat to low & cook another 5-10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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