Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)

A spoonful of the Puerto Rican Arroz con Pollo

5 from 3 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 Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Spanish

Keyword: chicken, Puerto Rican, recipe, rice, spicy

Servings:

Calories: 383kcal

Author: Mike Hultquist

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

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