Cuban-Style Chicken and Rice Breakfast Bowl (Arroz con Pollo)

Ingredients

• about 680 g Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 1 medium Green bell pepper, chopped
• 4 cloves Garlic, minced
• 1 cup Tomato sauce
• 2 cups Chicken broth
• 1.5 cups Long-grain rice
• 2 tbsp Sofrito
• 1 tsp Cumin
• 1 tsp Oregano
• 1 each Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Green olives, sliced
• 0.25 cup Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
2. 2Add the about 680 g of chicken thighs, cut into 2.54 cm pieces, to the pot. Cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the 1 medium green bell pepper, chopped, to the same pot. Cook, stirring often, for 5 minutes, or until the vegetables have softened.
4. 4Add the 4 cloves of garlic, minced, to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
5. 5Stir in the 1 cup of tomato sauce, 2 cups of chicken broth, 1.5 cups of long-grain rice, 2 tablespoons of sofrito, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together well.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. 7Return the reserved about 680 g of chicken pieces to the pot. Stir in the 0.5 cup of sliced green olives. Cover the pot again and cook for 5 more minutes, or until the chicken is heated through.
8. 8Carefully remove and discard the 1 bay leaf from the pot. Garnish the chicken and rice with the 0.25 cup of chopped cilantro just before serving.

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