MY ARROZ CON POLLO, A YUMMY ONE-POT MEAL COOKED IN NO TIME.

This dish is staple in my culture and of course, I don’t think there is a family in Puerto Rico that don’t know how to cook it. I grew up eating and cooking it often. There is not one recipe for me, because each time I make it, I use whatever ingredients I have around and it always turns out great. I don’t use chicken breasts because they dry out fast. Ideal parts to use are thighs; however, today I used drums because they are intensively flavorful and very tender.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $12.10 or $2.42 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 5
 
Ingredients
5 large chicken drums, skin removed ($2.25)
2 tbsp. olive oil (.70)
1 tsp. Adobo (.15)
½ Cumin (.15)
1 Sazón envelope (.25)
1 cubes of Molido/Sofrito (.15)
2 Bay leaves (.15)
2 cups of large grain rice ($1.80)
3 cups beef broth ($2.00)
¼ cup fresh lemon juice (.50)
¼ cup Roasted red peppers (Pimentos) (.45)
1 tbsp. drained Capers (.25)
2 tbsp. Salad olives (.30)
½ cup sweet peas (.50)
2 Avocados ($2.50)
 
Directions
Prepare the drums by removing the skin and any unnecessary fat. Pat dry and season with Adobo, Cumin, Sazón and 1 tbsp. of olive oil.
In a skillet with 1 tbsp. of olive oil, add few of the drums at a time and cook them just until golden brown. Remove and set aside.
Add the rice to the pot, the beef broth, Bay leaves, lemon juice, 1 cube of Molido, stir well until all ingredients are combined.
Add the chicken drums, arrange them on top of the rice without stirring. Top with salad olives, capers and bring it to a boil.
Reduce the heat to low, cover the pot and cook for 20 minutes.
To serve, slice the avocados, cut the red pimento peppers and garnish with sweet peas.