Arroz con Pollo (Rice with chicken)

  • For the chicken:
  • 2 tablespoon olive oil, divided
  • 1 ½ pounds boneless skinless chicken thighs
  • For the adobo like seasoning:
  • 1 Tbsp CWG Tex Mex Blend
  • 1 1/2 tsp CWG Go To Blend
  • 1/4 tsp CWG No Salt Onion Black Pepper blend
  • For the sofrito & rice:
  • 3 cloves garlic, minced
  • ¼ cup finely diced green pepper
  • 1/4 cup diced roasted red pepper in jar
  • ¼ cup finely diced onion
  • ¼ cup finely diced cilantro or parsley
  • 1/8 to 1/4 cup diced roasted red peppers in jar
  • Optional: 1 jalapeno, diced
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cumin
  • ¼ teaspoon ground turmeric
  • 3/4 tsp CWG No salt Italian blend
  • ¼ tsp CWG Pink Himalayan sea salt
  • 1 cup tomato sauce
  • 1 ¼ cups water
  • 1 cup basmati rice
  •  cup frozen peas (or rinsed and drained pigeon peas)
  • OPTIONAL: ½ cup pitted green olives
Add chicken and 1 Tbsp olive oil to a large bowl. Add in 1 Tbsp CWG Tex Mex Blend, 1 1/2 tsp CWG Go To Blend and 1/4 tsp CWG No Salt Onion Black Pepper blend. Mix all together and marinate for at least 30 minutes. Next add remaining 1 tablespoon olive oil to a large deep skillet or pot and place over medium high heat. Once oil is hot, add in chicken and season with a little more sea salt and onion black pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
In the same skillet, you will make your sofrito by adding in garlic, jalapeno, diced green pepper,roasted red pepper, diced onion and cilantro or parsley. Saute for 2-3 minutes, then add in ¼ teaspoon ground coriander, ¼ teaspoon cumin, ¼ teaspoon ground turmeric, 3/4 tsp CWG No salt Italian blend and ¼ tsp CWG Pink Himalayan sea salt and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. 
Bring to a simmer then fold in the rice, peas and olives (if using) making sure they're evenly distributed. Add browned chicken on top.
Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro or parsley and serve with a squeeze of fresh lime juice.

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