September is Hispanic Heritage Month, and while I don’t mention it often here, I actually do have Hispanic heritage. My mother is Puerto Rican and bilingual. Unfortunately, neither I nor any of my sisters speak fluent Spanish (or much of it at all, really), but mommy did pass her heritage down to us in other ways. My favorite way? The food. We grew up eating a variety of Puerto Rican recipes, but my favorite, to this day, is Arroz con Pollo, also known as Chicken and Rice.
When Walmart asked me to share a story for Hispanic Heritage Month, it took me twoÂ seconds flat to decide to share this. My mom taught my husband this recipe a few months back, and he’s become really great at it. Never mind the fact that he learned in one afternoon a recipe I never learned in 31 years. I’m just glad he’s a great cook and loves me enough to make it for me. Because he’s the best ever.
Puerto Rican Arroz con Pollo
- 4 cupsÂ medium-grain rice
- 4 lbs. chicken (any parts you’d like)
- Seasoning to taste
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 5 oz. olives
- 2 oz. capers
- 1/2 cup recaito
- 1/2 cup sofrito
- 1 packet Sazon con culantro y achiote (red Sazon)
- 1 bouillon cube
- Bay leaves (optional)
- Olive oil
- Large roasting pan or cast iron pot with cover, oven suitable
- Large pot
Note: This is a big recipe, and it usually feeds my family for 2-3 meals. You can half the recipe if you’d like to make a smaller quantity.
Clean and season chicken to taste. Cover the bottom of your large pot with olive oil and heat.
Add seasoned chicken to hot oil, along with peppers, onions, garlic and bouillon cube. Mix so chicken is covered with seasonings. Cover and sautÃ© until chicken is cooked through and browned slightly, stirring occasionally.
Once chicken is browned, add recaito, sofrito and enough water to barely cover the chicken. Add bay leaves, capers, olives and packet of Sazon. In case you don’t know what I mean when I say red Sazon, I’m talking about this:
You can find this and all the other ingredients at Walmart.
Mix and cover. Let ingredients simmer for about 10 minutes. Preheat oven to 350.
While chicken is simmering, rinse rice with water until it runs fairly clear. It may take 2-3 rinses. Pour off water and cover the bottom of the roasting pan with rice.
The chicken mixture should be done simmering. Pour over rice in the roasting pan slowly, and mix everything together.
Cover roasting pan and place in oven. Bake for about 45 minutes, or until rice completely absorbs water. Check and stir occasionally.
If you’d prefer to see the process in action, and my hubby’s enviable cooking skills, check out this video:
Try this recipe, and you’ll figure out immediately why it’s one of my all-time favorites. Cooking the chicken twice â€” first on the stove, then in the oven â€” will leave it flavorful and falling off the bone. It really doesn’t get any better.
DISCLOSURE: As a participant in theÂ Walmart MomsÂ Program, Iâ€™ve received product and compensation for my time and efforts in creating this post. All thoughts and opinions are my own.