Puerto Rican Arroz con Pollo

Name: Puerto Rican Arroz con Pollo
Total time: 85
Yield: 12
Ingredients: 3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces; 1 cup apple cider vinegar, or as needed; 0.25 cup canola oil; 0.25 pound salted pork, chopped into bite-sized pieces; 0.25 pound cooked ham, chopped into bite-sized pieces; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 yellow onion, diced; 0.25 cup sofrito (such as Goya®); 0.25 cup recaito (such as Goya®); 0.25 teaspoon dried oregano; 0.25 teaspoon ground cumin; 0.25 teaspoon ground black pepper; 1 tablespoon capers; 6 cloves garlic, diced; 1 (8 ounce) can tomato sauce; 0.25 cup rinsed and diced Spanish olives; 3 cups chicken broth; 1 (1.41 ounce) package sazon seasoning with coriander and achiote; 3 cups uncooked white rice

Recipe by Cheri Raxter from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

12 servings

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3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
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1 cup apple cider vinegar, or as needed
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0.25 cup canola oil
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0.25 pound salted pork, chopped into bite-sized pieces
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0.25 pound cooked ham, chopped into bite-sized pieces
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 yellow onion, diced
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0.25 cup sofrito (such as Goya®)
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0.25 cup recaito (such as Goya®)

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0.25 teaspoon dried oregano
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0.25 teaspoon ground cumin
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0.25 teaspoon ground black pepper
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1 tablespoon capers
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6 cloves garlic, diced
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1 (8 ounce) can tomato sauce
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0.25 cup rinsed and diced Spanish olives
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3 cups chicken broth
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1 (1.41 ounce) package sazon seasoning with coriander and achiote
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3 cups uncooked white rice

Instructions

Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.