Arroz con Pollo (Chicken and Rice)

Arroz con Pollo (Chicken and Rice) with a side of Habichuelas Guisadas (Stewed Beans), brings back so many memories of my mom.  I grew up with a mom that used to cook seven days a week.  Not only did she cook dinner, but she also made breakfast and lunch.

I remember as a kid, waking up and having these big breakfast, and lunch was always a full meal that sometimes included rice.  I have nothing but great memories of my mom's cooking.  Everything she made had this amazing taste.

Arroz con Pollo was a dish that everyone loved in the house.  She always made a big pot and leftovers were even better the next day.  I learned a lot from her, however, I know there are many dishes that I wish I had recipes for.  

I made this Arroz con Pollo, and I know I'm my mother's daughter because the arroz con pollo came out delicious. The flavors were on point.   I know that if my mom was here she would tell me that I did a phenomenal job.

Ingredients

6 boneless and skinless chicken thighs cut into 3 pieces each

3 cups of rice

2 cups of water

3 tbsp sofrito

4 tbsp of vegetable or corn oil

1-8 ounce can tomato sauce

1 Goya chicken bouillon packet

1 Goya Sazon with culantro and achiote (coriander and annatto)

1 tsp salt

1 tsp black pepper

In a rice pot, (I prefer using a cast aluminum Caldero or pot) on medium heat add the sofrito, oil, tomato sauce, chicken bouillon, and sazon.  Cook for about a minute or so, then add the chicken.  Continue cooking the chicken for about 4 minutes, then add the rice, water, salt and pepper.

Cook on medium heat until water evaporates. Stir rice and set to simmer and cover. Cook for about 40 minute, stirring one more time after 20 minutes.  Enjoy with a side of Habichuelas Guisadas (Stewed Beans).