Latino-Style Chicken and Rice with Breast Meat
Why This Recipe Works
To develop an arroz con pollo recipe that would be ready in about an hour without sacrificing great taste, we chose either chicken thighs or breasts, not only for shopping convenience but to ensure that all of the pieces would cook at the same rate. We poached the chicken in a broth preseasoned with a sofrito, a classic Latin American mixture of chopped onions and green peppers. To finish our chicken and rice recipe, about half an hour before the chicken finished cooking, we added medium-grain rice (which we preferred over long-grain for its creamy texture), stirring it a few times to ensure even cooking.