Puertorican Arroz Con Pollo Rice with Chicken
Experience the vibrant flavors of Puerto Rican cuisine with this comforting Arroz Con Pollo, a one-pot rice with chicken dish that's as beautiful as it is delicious. Tender chicken thighs seasoned with adobo are browned to golden perfection, then simmered with aromatic sofrito, sazon with achiote, and a medley of savory spices. Long-grain rice absorbs the rich, tomato-infused chicken broth, while diced bell peppers, green olives, and sweet peas add pops of color and texture. This hearty meal is finished with a sprinkle of fresh cilantro for a touch of freshness. Perfect for family dinners or special occasions, this recipe is a must-try for those who love bold, authentic flavors in every bite. Serve it straight from the pot and watch it become your new favorite comfort food.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 2 teaspoons adobo seasoning
- 2 tablespoons olive oil
- 1 cup sofrito (store-bought or homemade)
- 1 packet sazon with achiote
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup diced tomatoes
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 cup bell peppers (red or green), diced
- 1 cup green olives with pimentos
- 1 cup frozen peas
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cilantro (for garnish)
Instructions
Season the chicken thighs with adobo seasoning and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Brown the chicken on both sides until golden, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the sofrito and cook for 2-3 minutes until fragrant.
Stir in the sazon, cumin, and smoked paprika, cooking for another minute.
Add the diced tomatoes and stir well, scraping the bottom of the pot to deglaze any flavorful bits.
Rinse the rice in cold water until the water runs clear. Add the rice to the pot and stir to coat with the sofrito mixture.
Pour in the chicken broth and bring to a boil.
Add the bell peppers, green olives, and the browned chicken back into the pot, nestling the chicken pieces into the rice.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 30 minutes. Do not uncover the pot during this time.
After 30 minutes, stir the rice gently to prevent sticking, and scatter the frozen peas over the top.
Continue to cook for an additional 5 minutes, covered, until the peas are heated through.
Remove the pot from the heat and let it rest, covered, for 5-10 minutes to allow the flavors to meld.
Taste and adjust the seasoning with salt and black pepper, if needed.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 11082 mg | 482% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 31.6 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 576 mg | 44% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4281 mg | 91% | |
*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.
