Seasoned chicken cooked with rice, sofrito, beer, olives, and pigeon peas in a caldero, creating tender rice with a prized crispy bottom layer.
Ingredients
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1kg chicken pieces
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3 cups medium-grain rice
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3 tbsp sofrito
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2 tbsp tomato sauce
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1 packet sazon
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1 can pigeon peas
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8 olives
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1 beer
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3.5 cups chicken stock
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2 tbsp olive oil
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1 tbsp adobo
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Salt to taste
Instructions
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1
Season chicken with adobo and sazon. Sear in olive oil until golden on all sides. Remove and set aside.
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2
In the same caldero, cook sofrito and tomato sauce for two minutes.
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3
Add beer and chicken stock, bring to a boil. Add olives and pigeon peas.
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4
Return chicken to pot. Add rice and stir once to distribute evenly.
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5
Cook uncovered on medium until most liquid is absorbed. Then cover tightly and reduce heat to very low.
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6
Cook twenty minutes without lifting the lid. The bottom will form a crispy pegao layer. Fluff and serve.
Did You Know?
The most prized part of arroz con pollo is the pegao — the crispy rice crust at the bottom of the caldero that everyone fights over.