Easy Puerto Rican Arroz Con Pollo Rice and Chicken
Experience the vibrant flavors of the Caribbean with this Easy Puerto Rican Arroz con Pollo—an irresistible one-pot meal that's as comforting as it is flavorful. Featuring tender, perfectly seasoned chicken thighs simmered with sofrito, sazón, and a medley of colorful ingredients like green olives, peas, and bell peppers, this dish is packed with rich, authentic taste. The long-grain rice absorbs the savory tomato sauce and aromatic chicken broth, creating a fluffy, flavorful base for the juicy chicken. Ready in under an hour, this family-friendly recipe brings a taste of Puerto Rican tradition to your table with minimal effort. Garnish with fresh cilantro for a fragrant finishing touch, and enjoy a hearty, satisfying meal straight out of the pot!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 cup Sofrito (store-bought or homemade)
- 1 packet Sazón packet (with annatto)
- 0.5 cup Tomato sauce
- 4 cups Chicken broth
- 2 cups Rice (long-grain or medium-grain)
- 0.5 cup Pimento-stuffed green olives
- 0.5 cup Peas (frozen or fresh)
- 1 medium-sized Red bell pepper, diced
- 2 tablespoons Cilantro, chopped (optional garnish)
Instructions
Season the chicken thighs with salt, black pepper, and garlic powder. Set aside.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove the chicken and set it aside.
In the same pot, lower the heat to medium and add the sofrito. Cook for 2-3 minutes, stirring frequently, until fragrant.
Stir in the sazón packet and tomato sauce, allowing it to cook for an additional 2 minutes.
Add the chicken broth, and bring the mixture to a gentle simmer.
Return the chicken thighs to the pot along with the uncooked rice. Stir gently to ensure the rice is evenly distributed but avoid disturbing the chicken too much.
Add the green olives, peas, and diced bell pepper. Stir lightly.
Cover the pot and reduce the heat to low. Allow the dish to simmer for about 30-35 minutes, or until the rice is fully cooked and has absorbed the liquid.
Once cooked, fluff the rice gently using a fork and garnish with chopped cilantro if desired.
Serve warm and enjoy your flavorful Puerto Rican Arroz Con Pollo!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
