Arroz Con Pollo Puerto Rican Style
This Arroz Con Pollo Recipe Puerto Rican is a traditional, flavorful one-pot dish featuring tender chicken, fluffy rice, and vibrant seasonings. Made with sofrito, annatto oil, and other essential Puerto Rican ingredients, it’s a comforting and satisfying meal perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and Cutting Board
- Measuring Cups and Spoons
- Pan for making sofrito
Ingredients
- For the Chicken:
- 4 bone-in skin-on chicken thighs or drumsticks
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- For the Sofrito:
- 1 onion chopped
- 4 cloves garlic minced
- 1 bell pepper chopped
- 2 tomatoes chopped
- 1/4 cup cilantro chopped
- 2 tablespoons olive oil
- For the Rice and Cooking:
- 2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 tablespoons annatto oil achiote oil
- 1 bay leaf
- 1/2 cup frozen peas
- 1/4 cup green olives sliced
- 1 teaspoon salt or to taste
Instructions
- Marinate and Brown the Chicken: Season the chicken with garlic powder, cumin, oregano, salt, and pepper. Let it marinate for 30 minutes. In a large pot, heat a little oil and brown the chicken pieces on both sides. Remove and set aside.
- Make the Sofrito: In the same pot, add olive oil and sauté the onion, garlic, bell pepper, and tomatoes until softened. Add the cilantro and cook for another minute. Set the sofrito aside.
- Cook the Rice: In the same pot, add the annatto oil and rice, stirring to coat the rice. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce to a simmer.
- Combine the Chicken and Cook: Return the browned chicken to the pot, placing it on top of the rice. Cover and cook for about 20-25 minutes, until the rice is tender and the chicken is cooked through.
- Add Vegetables: Add the peas and olives to the pot, stirring gently. Cover and cook for an additional 5 minutes to heat through.
- Rest and Serve: Let the dish sit, covered, for 10 minutes. Serve hot, garnished with extra cilantro if desired.
Notes
Chicken: Use bone-in, skin-on pieces for more flavor. Boneless, skinless chicken is a leaner alternative.
Rice: Brown rice or quinoa can replace white rice for a healthier option, but cooking times may vary.
Make-Ahead: Can be made in advance and stored in the fridge for 2-3 days.
Adjust Seasoning: Customize the spices to your taste by adding more cumin, garlic, or salt if preferred.
