Authentic Asian Sauces
Arroz con Pollo
What You Will Need
Ingredients
- 6 skinless chicken thighs
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 2 Tbsp. capers, drained
- ⅓ cup spanish olives, drained and sliced or left whole
- 2 ½ cup rice
- 3 cups water
- 2 bay leaves
Sauce Mix
- 1 Tbsp. olive oil for chicken
- 2 Tbsp. adobo seasoning
- 1 Tbsp. smoked paprika
- 3 Tbsp. Lee Kum Kee Sodium Reduced Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Make the chicken rub by adding olive oil, adobo seasoning, smoked paprika and Lee Kum Kee Sodium Reduced Soy Sauce to a bowl. Pat the chicken dry and brush with the adobo soy rub. Saving additional for later.
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Chop the onion, red bell pepper and garlic and set aside.
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Heat a dutch oven or deep pan with a little olive oil. Once hot, add the chicken and brown for 2 minutes on each side. When chicken has browned, remove and set aside and brush with a little more rub, saving the rest for later.
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Add in the chopped onion, red bell pepper, garlic, capers and olives. Cook that down for 5-8 minutes, and then add the rice into the mix. Toast rice for 3 minutes and then add the chicken back in, mixing into the rice. Add 3 cups of water, the rest of the soy adobo seasoning and bay leaves. When the chicken and rice are covered with water, bring to a boil, then cover and reduce to a simmer. Cook for 25-30 minutes until rice is cooked and chicken is nice and tender.
