Arroz con Pollo
When I think of easy Puerto Rican recipes, arroz con pollo always makes the top of the list. With juicy chunks of meat, it’s the perfect one-pot meal. Serve it with a side of habichuelas guisadas (stewed beans) and plantains, and you can transport yourself to the Caribbean. This dish is fragrant, colorful, and, best of all, family-friendly. My pre-school-aged daughter loves Arroz con Pollo. She asks for her “Puerto Rican Rice” on a weekly basis, and this mama is happy to oblige!
How to Prepare the Arroz con Pollo
It’s essential to prepare the chicken beforehand. Everybody has their unique way of making their arroz con pollo. For example, my mom prepares it with bone-in chicken thighs. I find this version delicious, but I like using boneless chicken thighs for more ease. I cut the chicken thighs into small pieces. I make sure the chicken is well seasoned with adobo and freshly ground black pepper before placing it in the caldero (large cast iron pan).
Tips for a Yummy Arroz con Pollo
Make sure you season the chicken well before cooking in the caldero. I use a mix of sazón, adobo, and pepper. Pair the arroz con pollo with stewed beans (habichuelas guisadas) and fried plantains (tostones) for a whole island experience. The arroz con pollo holds well in the fridge for a few days. My favorite thing about making arroz con pollo is that it’s simple to make, and the best part is that it can feed a big family. Also, it stores well for leftovers. A win-win recipe!
Recipe: Arroz con Pollo, Puerto Rican Style
Arroz con Pollo is a rice and chicken dish common in Puerto Rico and other parts of Latin America. With juicy chunks of meat, it’s the perfect one-pot meal.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 20
- Category: Rice
- Cuisine: Puerto Rican
Ingredients
Cooking Oil (Vegetable, Canola, or even Olive Oil will do)
2-2.5 lbs of Chicken
4 Cups of Rice
Adobo, salt, and pepper to taste
1 cube of chicken broth (optional)
1/2 cup of sofrito
2 tsp of sazon
1/4 cup tomato sauce
1/2 cup olives (optional)
1 tsp oregano
1 tbsp of achiote (annatto seed) oil
Instructions
Cut chicken into small, 1 inch pieces
Fry sofrito
Add chicken
While chicken is cooking, rinse the rice
After chicken is browned, add water
Add the rest of the ingredients and stir.
Ensure there’s around 3/4 of an inch of water covering the rice, if not, the rice will be too dry.
Let it cook, uncovered for 15 minutes, in medium-low heat or until the water is absorbed by the rice
Once this happens, stir, and cover. Allow the rice to cook for 15-20 minutes in medium-low heat until the rice is tender.
Enjoy!
Nutrition
- Serving Size: 20
