Description
A vibrant puree of garlic, onions, peppers, tomatoes, and fresh herbs, soffrito is the flavor foundation of countless Latin and Caribbean dishes.
Ingredients
Scale
For the arroz con pollo:
- 3 tbsp canola oil
- 2 lb bone-in chicken thighs
- 1 small white onion, diced
- 1/4 cup sliced green olives
- 2 tbsp capers
- 12 oz tomato sauce
- ⅛ tsp saffron
- 1 tbsp paprika
- 1/2 cup soffrito (recipe below)
- 2 cups uncooked rice
- 3 cups water
- 1 lager beer
- Kosher salt
- Black pepper
For the soffrito:
- 1 head garlic
- 1 large onion
- 2 red bell pepper
- 2 green bell peppers
- 2 large tomatoes
- 1 bunch cilantro leaves
- 1/2 bunch fresh parsley leaves
Instructions
For the arroz con pollo:
- In a Dutch oven or large cast-iron skillet, heat the oil.
- Season the chicken with salt and pepper, and cook until all sides are brown.
- Remove the chicken and set aside, and reduce the heat. Add the onion until soft.
- Add the olives, capers, tomato sauce, saffron, paprika, and soffrito and cook for 5 minutes. Add the rice, browned chicken, and water and bring to a gentle boil over moderately high heat. Cook, uncovered until the water is mostly absorbed, about 25 minutes.
- Add beer. Gently stir the rice, cover, and cook over low heat for another 20 minutes.
- Remove from the heat. Add parsley and serve.
For the soffrito:
- Peel and chop garlic and onion; chop and seed bell peppers; quarter tomatoes; chop cilantro and parsley.
- Add all items to a food processor and puree.