Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
383 kcal
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Course
Side Dish, Main Course, Appetizer
Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)
Description
This Puerto Rican Arroz con Pollo starts with chicken seasoned with paprika, garlic powder, oregano, Sazon seasoning, salt, and pepper. The sofrito base combines green and cubanelle peppers, aji dulce peppers, onion, garlic, cilantro, and culantro blended with olive oil to create a fragrant seasoning blend. The chicken is cooked with softened onions and peppers, then combined with olives, sofrito, and rice which is lightly toasted before adding tomato paste and chicken broth.
The rice simmers until it absorbs the flavorful broth, absorbing the tomato and seasoning notes, becoming fluffy but not sticky. The chicken becomes tender and imbued with the aromatic sofrito and spices, while olives add subtle saltiness and texture. Using homemade sofrito adds freshness and complexity to the dish.
Serve this arroz con pollo as a main course paired with simple sides or enjoyed on its own as a filling meal. The recipe reflects Puerto Rican flavors and cooking methods and makes enough for several servings. Adjust broth amounts slightly if rice is not yet tender at the end of cooking.
Ingredients
FOR THE ARROZ CON POLLO
- 1 pound chicken breast chopped (or use chicken thighs)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon Sazon seasoning
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 1 green bell pepper chopped
- 1 cup green olives chopped
- 1 cup sofrito
- 2 cups medium-grain white rice rinsed 3 times, or long grain rice
- 2 cups chicken broth or water
- 2 ounces tomato paste (or use 1 cup tomato sauce, if desired)
- salt to taste
- black pepper to taste
FOR THE SOFRITO
- 2 green bell pepper seeded and chopped
- 2 cubanelle pepper seeded and chopped
- 4-5 aji dulce pepper seeded and chopped
- 1 white onion chopped, large
- 8 cloves garlic chopped
- 1 cilantro about 1 cup loosely packed, bunch, leaves
- 2 culantro leaves chopped (replace with extra cilantro if you can’t find it)
- salt to taste
- ¼ cup olive oil
Instructions
FOR THE SOFRITO
- Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth. Taste and adjust for salt.
- Store the remainder in the refrigerator and use as needed or freeze in small batches. Makes 3-4 cups. You only need 1 cup for the recipe.
FOR THE PUERTO RICAN ARROZ CON POLLO
- Season the chicken in a bowl with the paprika, garlic powder, oregano, Sazon and salt and pepper. Set aside.
- Heat the oil in a large pan to medium high heat. Cook the onion and peppers down for 5 minutes to soften.
- Add the olives and sofrito and cook another minute, stirring.
- Add the chicken and cook for 5 minutes, stirring.
- Add the rice and stir until it is evenly coated with oil. Cook for 3 minutes to lightly toast it.
- Add the tomato puree and chicken stock. Stir.
- Simmer for 20 minutes, or until the rice has absorbed all of the liquid and is cooked to your liking.
- Serve.
Notes
- To achieve fluffy, non-sticky rice, rinse the rice three times before cooking.
- If after cooking the rice is not fully tender, add additional water or broth and simmer until done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 391mg | 16% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 42.5mg | 47% |
| Calcium | 54mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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