Arroz con Pollo (Puerto Rican Chicken and Rice)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
5 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
1102 kcal
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Course
Main Course, Dinner
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Cuisine
Caribbean, Puerto Rican
Arroz con Pollo (Puerto Rican Chicken and Rice)
Description
Arroz con Pollo (Puerto Rican Chicken and Rice) brings together seasoned and browned chicken pieces with a flavorful rice mixture enhanced by sofrito, tomato sauce, pigeon peas, olives, and capers. The chicken is first coated with adobo and sazon seasoning, seared to develop a savory crust, then cooked gently with the rice and other ingredients in chicken stock. This slow simmering or baking melds the flavors, producing tender chicken atop moist, well-seasoned rice with a balance of savory and slightly briny notes from olives and capers.
The dish offers a comforting texture combination of tender chicken and fluffy rice, with the sofrito providing aromatic depth characteristic of Puerto Rican cuisine. It can be finished either simmering on the stove or baked in the oven, depending on portion size and preferred cooking method.
Serving Arroz con Pollo as a main dish is ideal, complemented by simple sides or fresh salad. It is filling and highlights the classic flavors of Caribbean home cooking.
This recipe accommodates variations such as substituting frozen peas for pigeon peas. When preparing a larger batch, transferring the rice mixture to a roasting pan and baking according to instructions ensures even cooking. Careful seasoning and browning of chicken pieces contribute to the final dish’s richness.
Ingredients
- 1 1/2 cups white rice medium grain
- 2 tbsp neutral cooking oil generic cooking oil
- 4 lbs chicken See Instructions for boneless chicken, bone-in legs, thighs and/or breasts
- 1 tbsp adobo seasoning
- 2 tsp Sazon seasoning
- 1/4 tsp black pepper ground
- 1/2 cup sofrito (See Note 1)
- 1/2 cup tomato sauce
- 15.5 oz pigeon peas See Note 2, rinsed and drained
- 1 cup green olives drained
- 3 tbsp capers drained
- 2 cups chicken stock
Instructions
Bone-In Chicken Version (4 lbs chicken)
- If making 8 person serving preheat oven to 350°F. If making stove top (for 4 person serving), disregard oven instructions.
- Pat the chicken dry with paper towels. Rub both sides with generous amount of the Adobo and Sazon seasoning. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a roasting pan, skillet or Dutch oven and quickly brown chicken pieces for about 3 minutes each side. Remove from the pan, season with pepper and set aside.
- Add the sofrito to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- At this point top with chicken pieces, gently pressing down into rice mixture. Turn heat to low, cover with lid or foil, then simmer for 20 minutes. (See Note 3)
- Remove foil then simmer on stovetop or back in oven if baking for another 15 minutes.
- When done, let stand for 5 minutes. Remove chicken and fluff up rice and then place chicken back on top. Serve from pan and top with chopped parsley (optional).
Boneless Chicken Version (2 lbs chicken)
- Preheat oven to 350°F.
- Cut 2 pounds of chicken thigh or breast meat into 2-inch pieces. In a bowl, toss with Adobo and Sazon seasoning. Set aside. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a deep skillet, roasting pan or Dutch oven and cook the chicken pieces for about 5-6 minutes and no longer pink. Remove from the pan, season with pepper and set aside.
- Add the sofrito to the pan for a quick sauté, scraping up the bits from browned chicken and then add the rice. Saute for 2 minutes, mixing to coat the rice. Add all remaining ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- Carefully add the chicken pieces into rice mixture and bring to a boil. Cover with lid/foil, and bake for 30 minutes. Remove from oven and rest covered for 15 minutes.
- Fluff up rice and then arrange chicken on top. Serve from pan and top with chopped parsley (optional).
Notes
- Sofrito can be homemade or store-bought; Goya brand is commonly used if purchasing.
- Pigeon peas may be replaced with frozen peas or canned beans to suit availability or preference.
- For larger portions, bake the filled roasting pan covered with foil, removing the foil partway through to finish cooking and develop texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1102 kcal
% Daily Value*
| Calories | 1102kcal | 55% |
| Carbohydrates | 65g | 22% |
| Protein | 65.2g | 130% |
| Fat | 62.9g | 97% |
| Saturated Fat | 15.2g | 76% |
| Polyunsaturated Fat | 12.5g | 74% |
| Monounsaturated Fat | 25.4g | 127% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 306.1mg | 102% |
| Fiber | 3.6g | 14% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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