Arroz con Pollo Recipe (with Video)

Prepare the chicken
1. Season the chicken breasts generously and set aside.
2. In a small pot, sautee sofrito, chicken bouillon and tomato sauce until fragrant.
3. Add chicken breasts, half of the onion and water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes.
4. Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for later.
Prepare the rice
1. Thoroughly rinse your rice with cold water. Drain and set aside.
2. In a large pot, sautee sofrito, chicken bouillon and tomato sauce on medium high heat until fragrant, 1-2 minutes.
3. Add broth, seasonings, rice, the remaining half of the onion and oil. Stir well.
4. Bring to a boil and cover. Reduce to medium low heat and cook for 20-25 minutes.
5. After the rice has cooked for 20-25 minutes, uncover, remove onion and gently flip rice over in sections by using a large spoon. This ensures the rice cooks evenly. Cover and continue to cook on very low heat, if needed.
Shred chicken
1. While the rice is cooking, shred your chicken breast. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Add the mayonnaise and stir until well combined. Set shredded chicken aside.
2. Once the rice has cooked, add the shredded chicken to the rice and stir to combine throughout. You can do this in a separate pot or large pan to make the process easier.
3. Serve with beans and sides of choice. Enjoy!