Arroz Con Pollo Recipe

Arroz Con Pollo

8 pieces chicken skinless
½ cup olive oil
2 tablespoons annatto powder
3-4 tablespoons Sofrito Verde
2 cups rice
2 cup chicken broth
3 bay leaves
1 tablespoon green olives
1 red pepper
½ teaspoon red pepper flakes

In a large deep pot place chicken in 2 cups chicken broth add salt pepper and bay leaves. Cook for about 15 minutes. Add other spices if desired.
Saute 2 tablespoons Sofrito Verde in ¼ cup of the olive oil for 30 seconds.
Mix annatto powder in one cup of cold water.
Cut red pepper into strips.
When chicken starts to boil add rice, annatto powder, olives, red pepper flakes and Sofrito.
Rice should be covered in liquid. Take a large spoon place in center of pot liquid level should reach the middle of spoon. If not add a little more water.
When rice begins to absorb liquid add the remaining uncooked Sofrito. Use a large fork to evenly distribute the Sofrito. Place red pepper strips into rice.
Cover rice with foil and lid. Lower flame. Check rice for tenderness in about 10 minutes.

Enjoy with a green salad or black beans, in a delicious Sofrito Verde base sauce.