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Shared By Steve Hamilton

Chicken Thighs: Puerto Rican Arroz Con Pollo

Ingredients

  • 3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 cup apple cider vinegar, or as needed
  • ¼ cup canola oil
  • ¼ pound salted pork, chopped into bite-sized pieces
  • ¼ pound cooked ham, chopped into bite-sized pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • ¼ cup sofrito (such as Goya®)
  • ¼ cup recaito (such as Goya®)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 tablespoon capers
  • 6 cloves garlic, diced
  • 1 (8 ounce) can tomato sauce
  • ¼ 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

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