My Colombian grandmother made Arroz Con Pollo every time we went to visit her. My mother is not known for her cooking skills, but she kept this dish alive in our family, and now I make it for everyone I know. —CatherineTornow
What You'll Need
boneless, skinless chicken thighs
long grain white rice
extra virgin olive oil
bell pepper, diced
garlic cloves, finely chopped
cans of tomatoes, diced
cilantro, roughly chopped
salt to taste
In a large stock pot, make the 'sofrito' by heating olive oil and adding garlic, onion, bellpepper. When onion has softened, add tomatoes, salt and cumin and cook over low/medium heat for 15 minutes.
While the sofrito is cooking, trim off any excess fat from the chicken thighs. Add to the sofrito, making sure the chicken is fully covered. Cover the pot and cook for 30 minutes or until cooked through.
While chicken is cooking, cook three cups rice according to package directions. Add salt to taste. Set aside.
Once chicken is cooked, remove the thighs from the pot onto a large plate or platter and shred using two forks. Add shredded chicken back into the tomato goodness.
Add cooked rice one cup at a time to the chicken/tomato mixture, until you reach desired consistency. You want it to be juicy but not too runny.
Stir in fresh cilantro and any additional salt if needed.