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Nutrition Facts
Serving Size 1 (378g) Recipe makes 8 servings The following items or measurements are not included below: adobo seasoning marinade sofrito sauce
Calories 559
Calories from Fat 213		(38%)
Amount Per Serving		%DV
	Total Fat 23.7g	36%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.2g
Cholesterol 124mg		41%
Sodium 264mg		11%
Potassium 643mg		18%
Total Carbohydrate 43.8g		14%
	Dietary Fiber 2.0g	8%
	Sugars 2.0g
Protein 38.0g		76%
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Puerto Rican Arroz Con Pollo (Rice and Chicken)

Recipe #315833 | 1¼ hours | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Humble Bee
Jul 25, 2008

Please read the entire recipe before attempting to make this dish. You will need the Olive and Pepper Mix that I am unable to list in the ingredients, but is listed in the instructions. I've been working on an Arroz Con Pollo based on Throwdown with Bobby Flay. This is my rendition of the Al Fonda Boriqua version, who was the winner of the Throwdown. I jotted down all the info from the TV program. I have compiled techniques and recipes from authentic sources and this is what I have come up with. The prep time does not include the 24 hour chicken marination time. NOTES: Ingredients list includes links to Adobo Seasoning, Adobo Marinade, Sofrito and Olive and Pepper Mix. I hope that you enjoy my efforts as much as we have!

SERVES 8 (change servings and units)

Ingredients

4 chicken breasts, with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs
3 ounces spanish chorizo, skinned and cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons paprika
2 bay leaves
1 lb tomato, seeded and chopped
1 (12 ounce) bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 oz.)
1 tablespoon adobo seasoning (Dry Adobo Spice Mix)
1/2 cup adobo marinade (Puerto Rican Adobo Marinade)
3/4 cup sofrito sauce (Puerto Rican Sofrito)
2 limes, cut into wedges

Directions

1
Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
2
Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
3
Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
4
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
5
Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
6
Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
7
DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.

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Featured Reviews for This Recipe

From: Chef #1115013

On Feb 16, 2009

i also saw this recipe on throwdown with bobby flay; i went on food network to that particular show and was able to go to the Al Fonda Boriqua and get the actual recipe! you may want to check it out.

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From: atlfitgirl

On Aug 3, 2008

I have only eaten arroz con pollo once, but fell in love with it. I have never attempted it at home since it seemed like such a chore... but with your beautifully written step by step directions and links to all the accompaniments, this was a breeze... Even if it does take some preparation time, the end result is well worth it. I did end up using on drumsticks and thighs since we like dark meat... I don't even think I could fit the breast meat in the very large dutch oven I used... So make sure you use the biggest pot you have to make sure all the ingredients are submerged. The chorizo, when browned with the chicken gave it a very pretty golden color... After all the work and prep, I was happy with the end result... My BF liked it, but thought the flavors were quite strong and a little overwhelming to his palete. He wasn't too fond of all the oregano... which I would probably cut back on next time, just for our tastes. I did use beer as instructed, but didn't really care for the "hoppiness" as much as I thought I would. (I am not a beer drinker) So, I might try a different brand of beer or maybe half beer and half chicken broth next time. This recipe makes plenty for at least 8 servings... so it's great for entertaining. Since it's only the two of us, I shared with some with friends and froze the rest for a rainy day. Thank you so much for all the research you put into developing this recipe. While it was delicious, it wasn't really my BF's cup of tea, but I may make it again to impress guests.

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From: Chef #902251

On Jul 27, 2008

I read your other recipes that go along with this recipe. I have to say this is the best I have ever had. I love spanish food and it is hard to get.This is a keeper and deserves more than 5 stars.

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