Puerto Rican Chicken and Sofrito Yellow Rice (Arroz con Pollo)
Inexpensive, filling, and super easy, Puerto Rican chicken and sofrito yellow rice or arroz con pollo as know by many is the quintessential Hispanic comfort food.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8 servings
- 8 chicken leg quaters split
- 1/4 c olive oil or canola oil
- 2-3 tbsp sazon see notes
- 8/10 garlic cloves
- 3 c jasmine rice uncooked
- 1/2 c green lentils parbolied
- 4 1/2 c water
- 2 c sofrito see notes
- 2 tbsp olive or canola oil
- 2 tsp turmeric
- 1 tsp kosher salt or to taste
While the chicken bakes, partially cook the green lentils for 10-15 minutes in rapidly boiling water. Drain and set aside.
In a large heavy bottom pot or skillet with a lid, heat 2 tbsp of oil. Add rice, lentils, turmeric, and salt and stir together until well coated. Follow with sofrito and stir well. Add water and cook covered over low-medium heat for 15-20 minutes or according to the rice packet instructions.
Fluff rice and top with cooked chicken before serving.
Serving: 0g | Calories: 755kcal | Carbohydrates: 65g | Protein: 31g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 886mg | Potassium: 578mg | Fiber: 4g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 10.1mg | Calcium: 50mg | Iron: 2.8mg