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4.6 from 33 votes

Arroz con Pollo

Arroz con Pollo is classic Cuban and Puerto Rican comfort food. Made in one pan with rice, chicken and veggies, this easy chicken and rice dish is a family-approved staple.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 677 kcal
Course: Main Course
Cuisine: South American

Ingredients

  • 3 tbsp vegetable oil divided
  • 4 chicken thighs bone-in and skin on
  • 2 packets Goya Sazon y achiote con culantro or completa*
  • Juice of 2 limes
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup sofrito*
  • 2 tbsp tomato paste
  • 1 ¼ cups chicken stock or water
  • 1 cup long-grain white rice
  • 1 15 oz can green pigeon peas (often called gandules), swap for petite peas or canned beans if preferred
  • Fresh lime wedges to serve

Instructions

    Cup of Yum
  1. Place chicken thighs in a large bowl, then drizzle in about 2 tbsp of vegetable oil, 1 packet of sazon, and a generous teaspoon of both kosher salt and freshly cracked black pepper.
  2. Use clean hands to thoroughly cover the chicken thighs with the oil and seasoning mixture. Cover the bowl with plastic wrap and marinate the chicken for 30 minutes to overnight. Or you can skip marinating and immediately being cooking.
  3. Add the remaining vegetable oil to a deep 10 inch cast iron skillet and place over medium-high heat. (If you do not have a skillet, a large pot or small Dutch oven will also work well!) Once the oil is shimmering hot, place the chicken in skin side down and cook until browned, about 4 to 5 minutes. then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  4. In the same skillet, add in your sofrito and tomato paste. Saute for 2-3 minutes, then add in another packet of sazon.
  5. Stir in the chicken broth, bring to a simmer then fold in the rice and peas/beans, making sure everything is evenly distributed. Lay the browned chicken on top.
  6. Reduce the heat to low, cover the skillet with your lid or foil and cook for 45 minutes to one hour.
  7. After 45 minutes, check the rice for doneness. Once the rice is cooked through and the liquid is absorbed, serve immediately with wedges of lime.
  8. Keep in an airtight container in the fridge for 4-5 days.

Notes

  • Click here for my homemade sofrito recipe!
  • 1 tbsp garlic powder
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tbsp annatto or turmeric powder
  • 1 tbsp kosher salt
  • 2 tbsp dried oregano
  • 1 tsp MSG (totally optional but it does enhance flavor!)

Nutrition Information

Serving 1g Calories 677kcal (34%) Carbohydrates 60g (20%) Protein 46g (92%) Fat 31g (48%) Saturated Fat 6g (30%) Polyunsaturated Fat 20g Cholesterol 169mg (56%) Sodium 1366mg (57%) Fiber 10g (40%) Sugar 18g (36%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 677

% Daily Value*

Serving 1g
Calories 677kcal 34%
Carbohydrates 60g 20%
Protein 46g 92%
Fat 31g 48%
Saturated Fat 6g 30%
Polyunsaturated Fat 20g 118%
Cholesterol 169mg 56%
Sodium 1366mg 57%
Fiber 10g 40%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.