Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)
User Reviews
4.9
-
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)
Description
This Arroz con Pollo recipe starts with boneless, skinless chicken thighs marinated or tossed in a robust adobo seasoning combining cumin, paprika, chili and cayenne peppers, onion and garlic powders, coriander, salt, and pepper. The chicken is browned in olive oil to develop flavor and color. The sofrito is then made in the same pan by sautéing garlic, jalapeño, green bell pepper, onion, and cilantro, creating a fragrant base.
The spices for the rice are added next, along with tomato sauce, water, and basmati rice. Peas and optional green olives join the pot, melding their flavors as the rice cooks and absorbs the savory, slightly spicy broth. The turmeric gives the rice a golden hue and a subtle earthiness. The final dish offers tender chicken pieces nestled in flavorful, fluffy rice with sweetness from the peas and briny zing from the olives.
This recipe highlights a balance of aromatic spices and classic Caribbean ingredients. White basmati rice is recommended for its texture and cooking time, as brown rice requires much longer. Quinoa or cauliflower rice may be used as grain alternatives, adjusting liquid and timing accordingly. The dish is hearty and filling, suitable for an everyday meal.
Ingredients
- FOR THE CHICKEN:
- 2 tablespoon olive oil divided
- 1 ½ pounds chicken thigh boneless, skinless
- For the adobo seasoning:
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper red
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon Coriander
- ½ teaspoon salt
- black pepper freshly ground
- For the sofrito & rice:
- 3 cloves garlic minced
- ¼ cup green bell pepper finely diced
- ¼ cup white onion finely diced
- ¼ cup cilantro finely diced
- jalapeño diced, optional
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon Turmeric ground
- 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 rice white, do not use brown (takes too long to cook
- ⅔ cup peas frozen, or rinsed and drained pigeon peas
- green olives pitted, optional, ½ cup
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
- Avoid using brown rice as it takes much longer to cook; stick with white basmati rice for best results.
- Cauliflower rice is a suitable substitute for a lighter version.
- If substituting quinoa for rice, use approximately 2/3 cup and keep the same cooking time and liquid ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
