My Mom's Arroz con Pollo

My moms Arroz con Pollo is the most comforting meal I can think of. When I was living in NYC and missed her and my hometown Miami, I would prepare this dish and immediately feel better. She loves cooking just as much as I enjoy eating her food but what brings her the most joy is watching my siblings and I scarf down our meal!

I'm so grateful for my mom and all that she's done for me (and her many recipes she's shared with me!) And I'm very excited to share this one with you all! 

Passing down traditions and recipes is a wonderful way to honor and celebrate your mom this Mother's Day! Share your favorite recipes with your children and grandchildren, because you never know when they are going to miss "home" and need a little love from afar! 

-- Patricia Suarez - Editorial Team at HipSilver and Chef 

Arroz con Pollo Recipe

- 1 lime, orange, lemon
- 8 tb extra virgin olive oil
- 2 packs of goya sazon culantro y achiote
- 1 tsp cumin and pepper
- 2 tsp oregano and salt
- 1 bay leaf
- 1/2 tsp turmeric or badia yellow food coloring
- 5 cloves of garlic, minced - 1 small onion (yellow or white), diced
- 1 red bell pepper, diced
- 1.3 pounds of chicken breast or skinless thighs (combo works as well, i use a pack of chicken breast usually)
- 2 cups of arroz valencia or short grain rice (i love arroz rico!) - 1 8OZ can of goya spanish style tomato sauce ( i like to add 1 tb of sugar, this is optional)
- 3 cups chicken broth
- 1/2 cup beer or dry white wine- (i use lighter beers- stella/ corona)
- 1/4 cup chopped spanish olives
- 1 tb white vinegar

Step 1: Make mojo sauce and marinate chicken for at least 30 minute or up to overnight.
Mix lemon, lime, orange, 2 tb evoo, 1 pack of sazon goya, 2 minced garlic cloves, 1 tsp oregano and salt, 1/2 tsp pepper and cumin. Add to chicken and store in fridge. (i like to use a ziplock bag to really massage the chicken!)

Step 2: Brown chicken in dutch oven or big pot, reserve mojo sauce, and set aside for later.
On medium-high, heat 2 tb of evoo and cook chicken till brown on both sides. Remove from pan and set aside.

Step 3: Make sofrito.

Add 2 tb of evoo, onion and peppers. Cook until peppers are soft and onion is translucent. Add remaining garlic. Cook til aromatic.
Step 4: Let’s cook!
Return chicken to pot and remaining mojo sauce. Add broth, remaining spices and evooo, tomato sauce, and rice. Stir and bring to a boil. Then reduce temperature to low, simmer covered for 20 minutes.

Step 5: Check in stir!
Be sure to scrape the bottom of the pan to prevent rice from sticking! Stir in beer and olives. Taste the rice, add additional salt and/or goya packet if necessary.cover and cook for another 10 minutes.

 Step 6: Final touches.
At this point, i like to check in at least every 5 minutes to stir rice. During the last 5-10 minutes, add vinegar to complete! Side notes: you can leave rice uncovered after 30 minutes if rice looks too soupy. If the rice looks too dry, feel free to add more broth or water 1/2 a cup at a time!