Name: Arroz Con Pollo V
Ingredients: 1 -3 to 31/2 pound fryer cut up washed and patted dry.; 1 to 2 tablespoons of adobo ( check out the foundation page for the adobo); 3 to 4 tablespoons of sofrito ( check out the foundation page for the sofrito); 2 table spoons of olive oil.; 1 can of tomato sauce.; Salt and pepper to taste.; 4 cups of white long grain rice, washed in cold water and drained.; 5 cups of cold water or chicken broth.

Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Arroz Con Pollo V

Time35 minutes

Ingredients

1 -3 to 31/2 pound fryer cut up washed and patted dry.
1 to 2 tablespoons of adobo ( check out the foundation page for the adobo)
3 to 4 tablespoons of sofrito ( check out the foundation page for the sofrito)
2 table spoons of olive oil.
1 can of tomato sauce.
Salt and pepper to taste.
4 cups of white long grain rice, washed in cold water and drained.
5 cups of cold water or chicken broth.

Directions

Prepare the chicken

Season chicken parts with adobo, place in a bowl, and refrigerate for at least 4 hours (preferably overnight).
In a large pot, add olive oil, bring to heat, add chicken, and fry until it reaches a nice light brown color. If there is too much fat, remove all but 3 tablespoons.

Build the sauce

Add sofrito, stir, and make sure the chicken is covered with the mixture. Cook for about 10 minutes.
Stir in the tomato sauce, ensuring the chicken is covered with sauce and mixture. Simmer, covered, on a medium flame for about 15 minutes. Taste for salt and pepper and add if needed.

Cook the rice and rest

When the chicken is tender, stir in the rice and make sure the rice is covered with the sauce.
Add water or broth and bring to a boil. Reduce heat to low, cover, and cook for at least 35 minutes without uncovering.
At the end of the cooking time, turn off the burner and let the dish rest, covered, for 15 minutes before serving.

Nutrition, whole recipe (rough)

518Calories

37 gProtein

18 gFat

51 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Tomato	1 medium (123g)	22
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + tomatotop 1% of all pairs

Smell alikemoderate

Cooked together15,539 recipes

Shared aroma: 3-hexenal (apple, fruity).
Rice + chickentop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Olive + ricetop 6% of all pairs

Smell alikestrong

Cooked together4,994 recipes

Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
Tomato + ricetop 6% of all pairs

Smell alikestrong

Cooked together3,065 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Tomato + peppertop 7% of all pairs

Smell alikemoderate

Cooked together17,923 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken: Provides the main protein and, when browned, savory flavor for the whole pot.
Sofrito: Its aromatic vegetables and herbs build the base flavor of the sauce.
Tomato sauce: Adds acidity, body and color to the liquid the rice cooks in.
White long grain rice: Absorbs the seasoned liquid and sets into the fluffy, separate grains of the dish.
Olive oil: Carries heat for browning the chicken and adds fat to the pan.

The step that matters

Keep the lid on while the rice cooks. Lifting the lid lets steam escape, so the rice cooks unevenly and can end up undercooked or dry. Covered low heat holds the steam the rice needs to absorb the liquid and become tender.

Swap the tomato

How well each one fits the dish's main ingredients (olive, sauce, pepper, rice, chicken):

Capsicumfits about as well
Tomatothe original
Potatofits less well
Asparagusfits less well

Fit is the average pairing score against olive, sauce, pepper, rice, chicken. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Tomato Soup526 recipes

Chicken Broth257 recipes

Chicken Soup156 recipes

Cream of Tomato Soup107 recipes

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Arroz Con Pollo V

Arroz Con Pollo V

Ingredients

Directions

Prepare the chicken

Build the sauce

Cook the rice and rest

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

The step that matters

Swap the tomato

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