Arroz con Pollo

Instructions

Step 1 — Season

Season the chicken breast generously with salt, black pepper, and oregano on all sides.

Step 2 — Sear the Chicken

1. Heat cooking oil in a large Dutch oven or heavy pot over high heat.
2. Sear the chicken until golden brown on all sides, about 3–4 minutes per side.
3. Remove and set aside.

Step 3 — Build the Sofrito

In the same pot over medium heat:

1. Add diced white onion and bell pepper. Cook for 5 minutes until soft.
2. Add minced garlic and ginger. Cook 1 minute.
3. Stir in canned tomatoes. Cook for 3 minutes, scraping up the browned bits.

Step 4 — Add Liquid & Simmer

1. Return the chicken to the pot.
2. Add water, soy sauce (for umami depth), and peas.
3. Season again with salt, oregano, and thyme.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cover and cook for 25–30 minutes until the liquid is absorbed and the chicken is tender.

Step 5 — Finish

Shred or slice the chicken and fold back in. Garnish with fresh cilantro and sliced green onion.

Tip: Let the pot rest off-heat, covered, for 5 minutes before serving.