Triple Rice (Arroz a la Triple)

Triple Rice (Arroz a la Triple)

Savory rice simmered with chicken, chorizo, and shrimp in a sofrito-rich broth.

Total 1 hr 5 min Makes 6 servings Calories 540/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Shellfish, Red meat

This Dominican-style one-pot rice layers three proteins—chicken, chorizo, and shrimp—over rice cooked in a seasoned sofrito broth until tender and infused with flavor. It makes a hearty, satisfying main dish perfect for family dinners or weekend gatherings, needing only a simple salad on the side.

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 pound cured chorizo sausage, sliced into rounds
  • 1/2 pound shrimp, peeled and deveined
  • 3 tablespoons vegetable oil
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/4 cup cilantro, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 chicken bouillon cubes, crumbled
  • 2 cups long-grain white rice
  • 3 1/2 cups chicken broth
  • 1 tablespoon achiote oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas

Method

  1. Season the chicken pieces with half the salt and black pepper.

  2. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides, about 6 minutes.

  3. Add the chorizo slices to the pot and cook with the chicken, stirring occasionally, until the chorizo releases its oils and browns slightly, about 4 minutes.

  4. Remove the chicken and chorizo from the pot with a slotted spoon and set aside, leaving the rendered fat behind.

  5. Add the onion and red bell pepper to the pot and cook, stirring, until softened, about 5 minutes.

  6. Stir in the garlic and cook until fragrant, about 30 seconds.

  7. Add the tomato paste, cilantro, oregano, and cumin, and cook, stirring, for 1 minute to deepen the flavor.

  8. Return the chicken and chorizo to the pot along with the crumbled bouillon cubes, and stir to combine.

  9. Add the rice to the pot and stir until the grains are evenly coated with the sofrito mixture.

  10. Pour in the chicken broth and achiote oil, then stir in the remaining salt and black pepper. Bring to a boil.

  11. Reduce the heat to low, cover tightly, and simmer undisturbed until the rice is nearly tender and most of the liquid is absorbed, about 18 minutes.

  12. Scatter the shrimp and frozen peas over the top of the rice, cover again, and cook until the shrimp are pink and cooked through and the rice is fully tender, about 7 minutes.

  13. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.

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Rate this recipe

★ 3.7 (1)

Triple Rice (Arroz a la Triple)

This Dominican-style one-pot rice layers three proteins—chicken, chorizo, and shrimp—over rice cooked in a seasoned sofrito broth until tender and infused with flavor. It makes a hearty, satisfying main dish perfect for family dinners or weekend gatherings, needing only a simple salad on the side.

1 hr 5 min 6 servings 540 cal

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 pound cured chorizo sausage, sliced into rounds
  • 1/2 pound shrimp, peeled and deveined
  • 3 tablespoons vegetable oil
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/4 cup cilantro, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 chicken bouillon cubes, crumbled
  • 2 cups long-grain white rice
  • 3 1/2 cups chicken broth
  • 1 tablespoon achiote oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas

Method

  1. 1

    Season the chicken pieces with half the salt and black pepper.

  2. 2

    Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides, about 6 minutes.

  3. 3

    Add the chorizo slices to the pot and cook with the chicken, stirring occasionally, until the chorizo releases its oils and browns slightly, about 4 minutes.

  4. 4

    Remove the chicken and chorizo from the pot with a slotted spoon and set aside, leaving the rendered fat behind.

  5. 5

    Add the onion and red bell pepper to the pot and cook, stirring, until softened, about 5 minutes.

  6. 6

    Stir in the garlic and cook until fragrant, about 30 seconds.

  7. 7

    Add the tomato paste, cilantro, oregano, and cumin, and cook, stirring, for 1 minute to deepen the flavor.

  8. 8

    Return the chicken and chorizo to the pot along with the crumbled bouillon cubes, and stir to combine.

  9. 9

    Add the rice to the pot and stir until the grains are evenly coated with the sofrito mixture.

  10. 10

    Pour in the chicken broth and achiote oil, then stir in the remaining salt and black pepper. Bring to a boil.

  11. 11

    Reduce the heat to low, cover tightly, and simmer undisturbed until the rice is nearly tender and most of the liquid is absorbed, about 18 minutes.

  12. 12

    Scatter the shrimp and frozen peas over the top of the rice, cover again, and cook until the shrimp are pink and cooked through and the rice is fully tender, about 7 minutes.

  13. 13

    Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.