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5.0 from 18 votes

Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)

This Puerto Rican arroz con pollo recipe (chicken and rice) is made with a sofrito base for big flavor, perfect as a side dish or main course.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 383 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Spanish , American

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 sazón
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 cup chopped green olives
  • 1 cup sofrito
  • 2 cups white medium-grain or longe grain rice rinsed 3 times
  • 2 cups chicken broth or water
  • 2 ounces tomato paste (or use 1 cup tomato sauce, if desired)
  • salt and pepper to taste
FOR THE SOFRITO
  • 2 green bell peppers seeded and chopped
  • 2 cubanelle peppers seeded and chopped
  • 4-5 aji dulce peppers seeded and chopped
  • 1 large white onion chopped
  • 8 cloves garlic chopped
  • 1 bunch cilantro leaves about 1 cup loosely packed
  • 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
    Cup of Yum
  1. 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.
  2. 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
  1. Season the chicken in a bowl with the paprika, garlic powder, oregano, Sazon and salt and pepper. Set aside.
  2. Heat the oil in a large pan to medium high heat. Cook the onion and peppers down for 5 minutes to soften.
  3. Add the olives and sofrito and cook another minute, stirring.
  4. Add the chicken and cook for 5 minutes, stirring.
  5. Add the rice and stir until it is evenly coated with oil. Cook for 3 minutes to lightly toast it.
  6. Add the tomato puree and chicken stock. Stir.
  7. Simmer for 20 minutes, or until the rice has absorbed all of the liquid and is cooked to your liking.
  8. Serve.

Notes

  • The rice should be fluffy and not sticky for this recipe. If your rice has not set to your own preference, add in a bit more water and/or stock and simmer until absorbed to your liking.

Nutrition Information

Calories 383kcal (19%) Carbohydrates 47g (16%) Protein 18g (36%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 36mg (12%) Sodium 391mg (16%) Potassium 504mg (14%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 730IU (15%) Vitamin C 42.5mg (47%) Calcium 54mg (5%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 383

% 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.