Puerto Rican Chicken and Rice (Arroz con Pollo)

1. 1

   Put the chicken in a large bowl and cover it with apple cider vinegar. Set it aside.

2. 2

   Warm the oil in a large, heavy-bottomed pot over medium heat. Add the pork and ham; cook and stir for 5 minutes. Add the bell peppers and cook for 1 minute. Add the onion and cook for 1 minute. Stir in the sofrito and recaito and cook for 1 minute. Season with the oregano, cumin, and pepper. Add the capers and garlic and cook for 1 minute. Pour in the tomato sauce and olives; cook for 1 more minute.

3. 3

   Strain the chicken and discard the vinegar. Add the chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust the heat as needed to keep it simmering but not boiling.

4. 4

   Add the broth, sazon, and rice to the pot. Stir until well combined and return to a simmer. Cover, reduce the heat to low, and cook for 20 minutes. Remove the pot from the heat and stir.

• Calories 510.6 kcal High
• Protein 30.7 g Good Source
• Carbs 55.67 g Moderate
• Total Fat 18.04 g High
• Saturated Fat 4.73 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 116.22 mg High
• Sodium 760.84 mg High
• Fiber 2.16 g Low Source
• Sugar 4.12 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 78.35 mg Low Source
• Iron 3.67 mg Good Source
• Potassium 103.84 mg Low Source
• Vitamin A 50.6 mcg_rae Low Source
• Vitamin C 13.21 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅