1lbchicken, boneless & skinless breast, tenders or thighs cut into pieces
Salt and pepper, to taste
1medium yellow onion, very finely chopped
1tbsp Garlic , finely chopped (2 cloves)
1tsp.Mexican Oregano
1can(15 oz.) stewed tomatoes
1cupmedium grain rice
2cupswater
1can pigeon peas, drained and rinsed
1/2cupolives drained and sliced
4oz.Pimientos, (4 oz. jar) sliced pimientos, drained
1tbspcapers
Garnish
2tbsp.cilantro, chopped
1smalltomato, diced
Instructions
In a 12-inch skillet over medium-high heat, form the sofrito base by adding the stewed tomatoes (with all the liquid), onions and garlic. Add the chicken pieces and season with salt, pepper, and oregano.
Add the water and the rice and stir to combine. Heat to boiling and then reduce the heat to a simmer.
When the rice is almost finished, add the pigeon peas, olives, capers and pimentos and stir to incorporate. Cover and simmer until the rice is fully cooked. Stir and garnish with fresh chopped cilantro and diced, fresh tomatoes.
Notes
Storing:
Store arroz con pollo in an airtight container in the refrigerator.
Consume within 3-4 days to ensure freshness.
Freezing:
Allow the dish to cool completely before freezing.
Portion the arroz con pollo into freezer-safe containers, leaving some space for expansion.
Label with the date and freeze for up to 3 months.
Reheating:
For refrigerated arroz con pollo, reheat in the microwave or on the stovetop.
Add a splash of water or broth to maintain moisture.
For frozen portions, thaw in the refrigerator overnight before reheating.
Reheat in the microwave, stovetop, or oven until thoroughly heated.
Stir occasionally and check for even reheating.
Garnish with fresh cilantro and tomatoes before serving for a burst of flavor.