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. Try my Mofongo recipe next!
Arroz con Pollo Recipe
We're making chicken and rice, my friends! Today we're cooking up a one-pot meal that is total comfort food. Many countries have their version of "arroz con pollo", which is "chicken and rice". This version is straight from Puerto Rico, and it is outstanding.
We're talking Puerto Rican Arroz con Pollo, and it just might become your new favorite. The Puerto Rican version is flavored with a base of sofrito, which is a mixture of peppers, onions, garlic and herbs, a staple in the area's cuisine.
What's not to love? It's done in under an hour, making it an easy weeknight meal for the entire family that even the kids will love.
Let's talk about how to make arroz con pollo, Puerto Rican style, shall we?
It's one of the best chicken and rice dishes around.
Puerto Rican Arroz con Pollo Ingredients
FOR THE ARROZ CON POLLO (chicken and rice)
- Chicken. Use 1 pound chicken breast, chopped (or use chicken thighs)
- Seasonings. I use 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon Sazón, and a bit of salt and pepper to taste.
- Oil for Cooking. Use 1 tablespoon olive oil, or use achiote oil.
- Vegetables. I use 1 medium onion and 1 green bell pepper. I often use a jalapeno, serrano, or scotch bonnet pepper for extra heat, though this is not traditional - for heat lovers only!
- Olives. Use 1 cup chopped green olives. Olives are super popular with Puerto Rican arroz con pollo. You can also add capers or use a good olive-caper mix.
- Sofrito. Use 1/2 cup to 1 cup sofrito (See my homemade sofrito recipe), or use a store bought brand. See below for my recipe.
- Rice. Use 2 cups white medium-grain or long grain rice, rinsed at least 3 times.
- Stock. Use 2 cups chicken broth. You can also use vegetable stock or broth.
FOR THE SOFRITO
- Bell Peppers. 2 green, seeded and chopped.
- Cubanelle Peppers. 2, seeded and chopped.
- Ahi Dulce Peppers. 4-5, seeded and chopped
- Large White Onion. 1, chopped.
- Garlic Cloves. 8, chopped.
- Cilantro Leaves. 1 bunch (about 1 cup loosely packed).
- Culantro Leaves. 2, chopped (replace with extra cilantro if you can’t find it).
- Salt. To taste.
- Olive Oil. ¼ cup.
How to Make Puerto Rican Arroz con Pollo - the Recipe Method
Make the Sofrito. First, make the sofrito by adding the green peppers, cubanelle, aji peppers (if using), onion, garlic, cilantro, culantro, olive oil and a bit of salt and pepper to a food processor. Process the mixture until it is fairly smooth. You can leave it chunky if you'd like. This is your flavor base.
Store the remainder in the refrigerator and use as needed or freeze in small batches. Makes 3-4 cups. Keep 1/2 to 1 cup here for the recipe.
Season the Chicken. Next, season the chicken in a bowl with the paprika, coriander, cumin, turmeric, garlic powder, oregano and salt and pepper. Set aside.
Cook the Vegetables. 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.
Cook the Chicken. Add the chicken pieces and cook for 5 minutes, stirring.
Then Add the Rice. Add the rice and stir until it is evenly coated with oil. Cook for 3 minutes to lightly toast it.
Tomato and Stock. Add the tomato puree and chicken stock. Stir. Tomato paste or tomato sauce are good substitutes.
Simmer Until Done. Simmer for 20 minutes, or until the rice has absorbed all of the liquid and is cooked to your liking. Your cooking times can vary, depending on a number of factors. Just make sure the rice is fluffy and cooked through enough to your liking.
Garnish and serve it up! I like to toss in some extra olives at this stage.
The rice should be nice and fluffy, not overly sticky.
Crispy Rice, or "Pegao"
Sometimes you can make Puerto Rican arroz con pollo with the wonderful crispy rice that crunches up at the bottom of the pan, called "pegao". It is very similar to the socarrat achieved when making Spanish paella.
It is cherished by some. To achieve the crunchy rice, add in a bit more oil to the pan before adding in the chicken stock and tomato paste.
Let the rice cook another 5-10 minutes in the oil. It will crisp up on the bottom of the pan, but be careful! You don't want it to burn.
Recipe Tips & Notes
- The Chicken. I usually make this version of the recipe with chopped boneless chicken breast or chicken thighs. It makes it easier to cook and the chicken can be stirred evenly though the entire dish. I prefer when I can have a bit of chicken and rice in every bite. However, you can make it with bone-in chicken. Use a whole chicken, separated, or choose chicken legs or bone-in chicken thighs. If you use bone-in chicken, season and sear the pieces first before finishing them off to cook in the simmering rice.
- The Rice. Medium or long grain rice is preferred for this recipe. You can make it with other rice, but short grain may break down too quickly, making the dish more gloopy and sticky.
- Recipe Variations. There are as many variations of this recipe as their are cooks. Other popular ingredients and seasonings include saffron, Sazon Seasoning, Adobo seasoning, cumin, coriander, turmeric, achiote, capers, frozen peas, cured or salt ham, chick peas, gandules (pigeon peas), pumpkin and white beans. Vary up to your desire!
Storage & Leftovers
Storing your Arroz con Pollo in an airtight container in the fridge may allow you to store the leftovers for about 3-4 days (up to 2-3 months in the freezer). To maximize the storage life, make sure to refrigerate the dish promptly.
That's it, my friends! Puerto Rican chicken and rice. Quite easy to make, and as mentioned, quite HUGE on flavor. I hope you enjoy it!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)
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
- 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
Nutrition Information
NOTE: This recipe was updated on 9/9/20 to include new photos and information. It was originally published on 4/17/19.
Judy says
I was a kid when we lived in Cuba in the 1950s, old enough to enjoy foods, too young to collect recipes. Our cook made arroz con pollo by rubbing chicken with tobasco and letting it stand for a while. The rice included lots of green olives, onion, and tomato, and I don't know what else! She baked the whole thing uncovered in a shallow unglazed terracotta bowl (perhaps 12" diam X 3" deep) for quite a while, basting it with a bottle of lager beer. It was delicious. I haven't been able to find a similar recipe; maybe you can!
Mike Hultquist says
I think that sounds wonderful, Judy! I think this one can be easily adapted to that! I'll have to give it a go. YUM.
Kathy says
Made this last night for friends…. Big hit! Absolutely delicious!
Mike Hultquist says
Nice!!!! Glad everyone enjoyed it, Kathy! Awesome.