Coconut Milk Arroz con Pollo

A fragrant rice dish with tender chicken, aromatic sofrito, and a hint of coconut milk that elevates the classic Puerto Rican favorite.

Cuisine: Puerto Rican

Category: Chicken

Prep: 15 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

• 1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 2, minced garlic cloves
• 1, finely chopped green bell pepper
• 1 cup long-grain white rice
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1.5 lbs chicken thighs (cut into 1-inch pieces), 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 8 minutes, stirring occasionally, until browned on all sides.
2. Step 2: Add 1 large onion (finely chopped), 2 garlic cloves (minced), and 1 green bell pepper (finely chopped) to the pot. Cook for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup long-grain white rice, 1 teaspoon dried thyme, 1 bay leaf, 1 can (13.5 oz) coconut milk, and 1 cup chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Step 4: Remove the bay leaf and fluff the rice with a fork. Season with additional salt and pepper if needed.