Puerto Rican Chicken with Rice
Dive into the vibrant flavors of Puerto Rican Chicken with Rice (Arroz con Pollo), a comforting one-pot meal bursting with bold, authentic taste. This traditional recipe starts with perfectly seasoned, golden-seared chicken thighs that are nestled into a fragrant combination of sofrito, sazon, and tomato sauce. Long-grain white rice absorbs the savory chicken broth and bold spices as it cooks alongside sweet bell peppers, briny green olives, and tender peas. The result is a beautifully aromatic dish that’s hearty, colorful, and packed with Latin flair. Perfect for family dinners or festive gatherings, this Puerto Rican classic is easy to make and serves up to six people in under an hour. Garnish with a sprinkle of fresh cilantro for an extra pop of freshness and enjoy a true culinary escape to the Caribbean. Keywords: Puerto Rican chicken and rice, arroz con pollo, one-pot meal, sofrito recipe.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 tablespoon adobo seasoning
- 2 tablespoons olive oil
- 1 cup sofrito
- 1 packet (about 1.4g) sazon seasoning packet
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 cup tomato sauce
- 0.25 cup green olives (sliced)
- 1 medium bell pepper (chopped)
- 3 cloves garlic cloves (minced)
- 0.5 cup frozen peas
- 2 tablespoons cilantro (chopped, optional)
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
Instructions
1. Season the chicken thighs generously with the adobo seasoning, salt, and black pepper. Set aside.
2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the chicken thighs to the pot, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside (it will finish cooking later).
4. In the same pot, lower the heat to medium and add the sofrito. Cook for 2-3 minutes, stirring, until fragrant.
5. Add the chopped bell pepper, minced garlic, and sazon packet. Stir everything to combine and allow to cook for another 1-2 minutes.
6. Pour in the tomato sauce and mix well. Cook for 1-2 minutes until the sauce begins to reduce slightly.
7. Add the rice to the pot, stirring to coat it with the sauce and seasoning mixture.
8. Gradually pour in the chicken broth, stirring to mix, then return the chicken thighs to the pot, placing them on top of the rice.
9. Cover the pot and bring everything to a boil, then lower the heat to a simmer. Let it cook, covered, for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.
10. About 5 minutes before the dish is done, add the green olives and frozen peas. Stir gently to incorporate.
11. Once the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C), remove from heat. Let the dish rest, covered, for 5 minutes.
12. Sprinkle with chopped cilantro (if using) before serving. Enjoy the flavors of Puerto Rico in every bite!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 631 mg | 13% | |
*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.
