Millie’s Simple and Delicious Arroz Con Pollo

I was born in Puerto Rico and moved to New York City at age 8 when my father died. My mother, my sister and I lived with our grandmother. My mother worked a lot and never cooked, and my grandmother made basic things. So I taught myself. I just tried things and experimented until I figured things out. This is my arroz con pollo.

I live in Washington, D.C. with my husband and one daughter lives nearby. I make this arroz con pollo about twice a month. I take the chicken out when I cook the rice—because, for me, the rice becomes too mushy if you cook it all together. After I saute the chicken, I set it aside and keep it warm. Then I put it back in at the end after the rice is done, and let it all simmer together, to get nice and warm.

Millie’s Simple and Delicious Arroz Con Pollo

Recipe by Millie Florián

5.0 from 1 vote

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Ingredients

• 8 drumsticks and thighs, combined

• 1 tsp salt

• 1/2 tsp. pepper

• 4 cloves garlic, chopped

• 1 medium onion, sliced

• 1/2 green pepper, sliced

• 1/2 red pepper, sliced

• 1 tsp. capers, with liquid

• 1/2 cup small green olives, pitted, with pimentos

• 1 tomato, chopped

• 1/2 packet sazón with achiote

• 1 tsp. tabasco sauce

• 2 cups arborio rice

• 4 Tbsp. olive oil

• 1 Tbsp. oregano

• 3 cups water

• 4 oz. roasted red peppers, diced

Directions

• Season chicken with oregano, salt, pepper and sazón. Let marinate for at least at least 2 hours.
• In a large Dutch oven, put 4 Tbsp. olive oil and sauté chicken for 3 to 5 minutes each side.
• Add all the above ingredients, with the exception of the rice and 1 1/2 cups of the water.
• Let it gently cook on medium heat for 40 minutes.
• Remove chicken from Dutch oven and set aside. Keep warm.
• Wash, rinse, drain and add rice to aromatics in the Dutch oven. Bring to a boil and let simmer, uncovered, on low heat for about 20 minutes.
• If the chicken you set aside has become cold, put in microwave for 1 or 2 minutes. Return the chicken to the finished rice mixture in the Dutch oven. Mix gently and garnish with diced pimentos.