Arroz con Pollo Criollo with Tostones and Avocado Salad

Arroz con Pollo Criollo with Tostones and Avocado Salad

A flavorful one-pot Puerto Rican chicken and rice dish, infused with sofrito, annatto oil, and olives. Served alongside crispy fried green plantains and a fresh avocado salad.

Dietary

Tags

Ingredients

Instructions

  1. Season the 3 1/2 pounds chicken thighs and drumsticks generously with 1 1/2 tablespoons of adobo seasoning. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken pieces in batches until golden brown on all sides, about 4-5 minutes per side. Remove chicken and set aside, reserving rendered fat in the pot.
  2. Reduce heat to medium. Add 1/4 cup annatto oil to the pot with the reserved chicken fat. Stir in 1 1/2 cups sofrito and cook for 3-5 minutes until fragrant, scraping up any browned bits from the bottom of the pot. Stir in the 1 (8-ounce) can tomato sauce, 1/2 cup green olives, 1/4 cup capers, and the remaining 1/2 tablespoon of adobo seasoning. Cook for another 2 minutes.
  3. Add the 4 cups long-grain white rice to the pot, stirring to coat evenly with the sauce mixture. Toast the rice for 1-2 minutes. Return the browned chicken pieces to the pot, nestling them into the rice.
  4. Pour in 5 1/2 cups chicken broth and 2 teaspoons salt. Bring the mixture to a boil, then immediately reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time. Once cooked, remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork before serving.
  5. While the rice cooks, prepare the Tostones. Peel the 3 green plantains and cut them into 1-inch thick rounds. In a large, heavy-bottomed skillet or Dutch oven, heat 3 cups vegetable oil over medium-high heat to 350°F (175°C).
  6. Fry the plantain rounds in batches for 2-3 minutes per side, until light golden and softened. Remove from oil and place on a paper-towel-lined plate. Immediately use a tostonera or the bottom of a heavy glass to flatten each plantain piece into a disc.
  7. In a small bowl, combine 1/2 teaspoon garlic powder and 1/4 cup cold water. Dip each flattened plantain disc into the garlic water mixture.
  8. Increase the oil temperature slightly if needed. Return the flattened plantains to the hot oil and fry again for another 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels and season immediately with salt.
  9. For the Avocado Salad, combine 2 heads chopped romaine lettuce, 2 diced ripe avocados, 1/2 thinly sliced red onion, and 1/4 cup chopped fresh cilantro in a large bowl. Drizzle with 3 tablespoons white vinegar and season with salt and pepper to taste. Toss gently.
  10. Serve the Arroz con Pollo hot with crispy Tostones and a fresh Avocado Salad on the side.

Notes

To prepare homemade annatto oil, gently heat 1/2 cup olive oil with 1 tablespoon annatto seeds until fragrant and reddish, then strain. Store excess annatto oil in the refrigerator for future use.

Nutrition (per serving)