Puerto Rican Arroz con Pollo (Chicken and Rice) with Olives and Peas
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 3 tbsp sofrito (shop-bought)
- 350 g long grain rice
- 150 g frozen peas
- 8 green olives, pitted
- 200 g chopped tomatoes
Nutrition (per serving)
- Calories
- 714 kcal
- Protein
- 43.2 g
- Carbohydrate
- 73.9 g
- of which sugars
- 3.2 g
- Fat
- 26.1 g
- of which saturates
- 7 g
- Fibre
- 4.1 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken pieces in a large pot over a high heat for 5-6 minutes.
- 2
Stir in the sofrito and cook for 2 minutes, then add the chopped tomatoes and the green olives.
- 3
Add the rinsed rice and 400ml water, bring to the boil, then cover and simmer for 20 minutes.
- 4
Stir in the frozen peas and cook for a further 5 minutes until the rice is tender, the chicken has no pink remaining and the liquid is absorbed.
- 5
Fluff with a fork before serving.
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