Arroz con Pollo

Skinless thighs, sofrito, and rice in a caldero. Season, sauté, toast the rice, and cover. Achiote oil.

Ingredients

The chicken:

• 1½ to 2 lb boneless, skinless chicken thighs
• 1 teaspoon sazón (homemade or Badia) + ½ teaspoon adobo, or salt and pepper
• 1 mashed garlic clove, a splash of vinegar or lemon juice

The caldero:

• 1 to 2 tablespoons achiote oil (or olive oil + ½ teaspoon sazón for color)
• 3 to 4 tablespoons sofrito (homemade or store-bought)
• ¼ cup tomato sauce
• 2 to 3 tablespoons alcaparrado, rinsed (optional)
• 2 cups long-grain or medium-grain rice
• 3 to 3½ cups low-sodium chicken broth (less liquid = more pegao)
• 1 teaspoon sazón (for the color of the rice)
• 1 can gandules or green peas, rinsed
• Roasted red peppers and cilantro to finish (optional)

Equipment

• Caldero with a lid

Method

1. Dry the chicken. Season it with the sazón, adobo, garlic, and vinegar. Five minutes while you set up the rest. Ahead of time is better, but not required.
2. Achiote oil over medium heat. Add the sofrito and tomato sauce. Sauté 2 or 3 minutes. Add the alcaparrado.
3. Raise to medium-high. Put in the thighs and brown the outside, about 3 minutes per side. They do not have to cook through here. If they give off fat, drain it.
4. Add the dry rice and stir it in the sofrito 2 minutes, until it shines.
5. Add the broth and the teaspoon of sazón. Taste and adjust the salt now. Bring to a boil, stir once, drop to low, and cover. 20 to 22 minutes. Do not uncover.
6. Uncover, scatter the gandules on top, cover, and turn off. Rest 10 minutes. Fluff with a fork, finish with roasted peppers and cilantro.

Notes

• Alcaparrado is olives, capers, and pepper in a jar. It is optional. Rinse it. If you do not have it, sliced green olives + 1 teaspoon capers. To drop sodium, it is the first thing you cut.
• Medium-grain rice (Arroz Rico) drinks less liquid: 2¾ to 3 cups broth for 2 cups rice. Rinse it well.
• Pegao: raise the heat 1 minute at the end without stirring, before the rest.
• Leftovers: cool well. 4 days. Reheat with a splash of broth.
• Achiote oil: low heat, ½ cup oil with 2 tablespoons achiote seeds until it turns red. Strain. Fridge. One tablespoon colors the pot.
• Homemade sazón (1½ tsp = 1 packet): 1 tbsp ground achiote, 1 tbsp garlic powder, 1 tbsp cumin, 1 tbsp ground cilantro, 1½ tsp oregano, 1 tsp black pepper, ½ tbsp salt.
• If you are setting aside a portion for a baby who is learning to eat, take it out before adding the alcaparrado.