Puerto Rican Arroz Con Pollo Rice and Chicken
Experience the vibrant flavors of Puerto Rican cuisine with this classic Arroz Con Pollo recipe—a savory one-pot dish featuring tender, golden-seared chicken nestled in a bed of well-seasoned, saffron-hued rice. Infused with aromatic sofrito, sazón, and adobo, this recipe delivers an irresistible fusion of traditional spices that define Puerto Rico’s culinary charm. Pimento-stuffed olives, sweet bell pepper slices, and a pop of frozen peas add bursts of color and texture, while slow simmering ensures perfectly fluffy rice with deeply infused flavors. Ready in just an hour, this comforting and hearty dish is ideal for family dinners or a taste of the Caribbean at your next gathering. Garnish with fresh cilantro and savor every bite!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 0.5 cup Sofrito (store-bought or homemade)
- 0.5 cup Tomato sauce
- 3 cups Chicken broth
- 1 teaspoon Adobo seasoning
- 1 packet Sazón with annatto and coriander
- 2 cups Medium-grain white rice
- 0.25 cup Pimento-stuffed green olives
- 0.5 cup Frozen peas
- 1 piece Red bell pepper, sliced
- 0.25 cup Chopped cilantro (optional, for garnish)
Instructions
Season the chicken with salt, black pepper, and garlic powder. Set it aside to marinate while preparing the other ingredients.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chicken pieces skin-side down until golden brown, about 5-6 minutes per side. Remove the chicken from the pot and set it aside.
Lower the heat to medium and add the sofrito to the pot. Cook for 2-3 minutes or until fragrant.
Stir in the tomato sauce, adobo seasoning, and the packet of sazón. Cook for another 2-3 minutes, allowing the flavors to meld together.
Add the rice to the pot and stir to coat the grains in the sauce mixture.
Pour in the chicken broth, then return the seared chicken to the pot, nestling the pieces into the rice mixture.
Add the olives, sliced red bell pepper, and frozen peas. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes. Do not uncover or stir the rice during this time.
After 30 minutes, check if the rice is tender and the liquid has been absorbed. If not, continue to cook for another 5 minutes.
Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes.
Fluff the rice with a fork, garnish with chopped cilantro (if desired), and serve hot.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 6899 mg | 300% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 17.6 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 341 mg | 26% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3384 mg | 72% | |
*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.
