Vegan Arroz Con Pollo
All the comfort of classic arroz con pollo — adobo-seasoned "chicken," tender rice, pigeon peas, and briny olives simmered in a rich tomato sofrito — rebuilt plant-based.
As made in the video, this is a genuinely healthy dinner: swap in cubed tofu or pumfu for the packaged strips and cook with avocado oil to keep it light without losing any flavor.
Watch it made
Directions
- Add the vegan chicken strips (or cubed tofu/pumfu) to a medium bowl with the avocado oil and the adobo spice blend. Toss until each piece is coated, then set aside.
- Heat 2 Tbsp oil in a medium pan over medium-high heat. Brown the "chicken" on each side, then transfer to a separate bowl.
- In the same pot, add 2 Tbsp oil plus the red onion, jalapeño, garlic, and cilantro. Cook, stirring, until fragrant.
- Stir in the sofrito spice blend, then add the pigeon peas, olives, tomato sauce, and water. Stir, bring to a boil, and season with salt to taste.
- Add the rice and stir so every grain is coated in the sauce.
- Top the rice with the browned "chicken." Cover with a tight-fitting lid and cook until the rice is tender and the liquid is absorbed. If the rice needs more time, add splashes of water and cover with foil to trap the steam.
- Fluff with a fork, squeeze fresh lime over the top, and serve.
