Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)

Name: Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN:; 2 tablespoon olive oil, divided; 1 ½ pounds boneless skinless chicken thighs; For the adobo seasoning:; 1 teaspoon cumin; ¾ teaspoon paprika; ½ teaspoon chili powder; ½ teaspoon Red Cayenne Pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon Coriander; ½ teaspoon salt; freshly ground black pepper; For the sofrito & rice:; 3 cloves garlic, minced; ¼ cup finely diced green pepper; ¼ cup finely diced white onion; ¼ cup finely diced cilantro; Optional: 1 jalapeno, diced; ¼ teaspoon ground coriander; ¼ teaspoon cumin; ¼ teaspoon ground turmeric; ¼ teaspoon garlic powder; ¼ teaspoon oregano; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 cup tomato sauce; 1 ¼ cups water; 1 cup basmati white rice (don’t use brown, it will take too long to cook)**; ⅔ cup frozen peas (or rinsed and drained pigeon peas)

User Reviews

4.9

732 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
485 kcal
Course
Main Course, Dinner
Cuisine
South American, Puerto Rican

Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)

Stella Guerrero

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My mama's famous Puerto Rican chicken and rice, also known as arroz con pollo, is made in one pan with homemade adobo seasoned chicken sofrito and savory rice. This comforting dish is easy to make and the perfect nourishing weeknight meal. You'll make this recipe again and again!

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Ingredients

Servings

FOR THE CHICKEN:
2 tablespoon olive oil, divided
1 ½ pounds boneless skinless chicken thighs
For the adobo seasoning:
1 teaspoon cumin
¾ teaspoon paprika
½ teaspoon chili powder
½ teaspoon Red Cayenne Pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon Coriander
½ teaspoon salt
freshly ground black pepper
For the sofrito & rice:
3 cloves garlic, minced
¼ cup finely diced green pepper
¼ cup finely diced white onion
¼ cup finely diced cilantro
Optional: 1 jalapeno, diced
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon salt
¼ teaspoon black pepper
1 cup tomato sauce
1 ¼ cups water
1 cup basmati white rice (don’t use brown, it will take too long to cook)**
⅔ cup frozen peas (or rinsed and drained pigeon peas)
OPTIONAL: ½ cup pitted green olives

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Instructions

Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top.
Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.

Notes

Do not use brown rice. It takes a lot longer to cook and I would NOT recommend it. Cauliflower rice works well in this recipe.
If you are looking for a grain alternative, I would recommend subbing about 2/3 cup quinoa. The cooking time and liquid ratio will stay the same.

Nutrition Information

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Serving 1serving Calories 485cal (24%) Carbohydrates 46.8g (16%) Protein 37.6g (75%) Fat 18.8g (29%) Saturated Fat 4.1g (21%) Fiber 4.6g (18%) Sugar 5g (10%)