Puerto Rican Style Chicken and Rice
Discover the vibrant and comforting flavors of Puerto Rican cuisine with this one-pot wonder: Puerto Rican Style Chicken and Rice, also known as "Arroz con Pollo." Succulent, golden-seared chicken thighs are nestled in aromatic long-grain rice infused with sofrito, sazon, adobo, and a touch of turmeric, creating a symphony of bold, savory spices. A medley of pimento-stuffed olives, diced tomatoes, and optional green peas adds color and brightness to this hearty dish. Slow-cooked in rich chicken stock for tender, flavor-packed results, this recipe is perfect for weeknight dinners or gatherings. Garnish with fresh cilantro and a squeeze of lime for an authentic Puerto Rican finish. Simple, satisfying, and packed with island-inspired flair, this is the ultimate comfort food that brings everyone to the table!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup sofrito (Puerto Rican seasoning base)
- 3 cloves garlic cloves, minced
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- 0.5 teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- 0.25 cup pimento-stuffed green olives
- 2 cups long-grain white rice
- 3 cups chicken stock
- 0.25 cup fresh cilantro, chopped
- 0.5 cup green peas (optional)
- 4 pieces lime wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 5-6 minutes per side until golden brown. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add the sofrito and minced garlic to the pot. Sauté for 2-3 minutes until fragrant.
Stir in the sazon, adobo, and turmeric, mixing well to coat the sofrito mixture.
Add the diced tomatoes (with their juices) and the green olives. Cook for 2-3 minutes to let the flavors meld.
Pour the rice into the pot and stir to coat it in the tomato and spice mixture.
Add the chicken stock and the remaining 1 teaspoon of salt. Stir well, then nestle the seared chicken thighs into the rice, skin-side up.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer for 25 minutes, or until the rice is cooked and the chicken is tender. Do not lift the lid during this time.
If using green peas, add them to the pot during the final 5 minutes of cooking.
Once cooked, turn off the heat and let the dish rest, covered, for 5-10 minutes.
Fluff the rice with a fork and sprinkle with fresh cilantro before serving.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 8400 mg | 365% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 24.9 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3071 mg | 65% | |
*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.
