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Puerto Rican Arroz con Pollo Recipe
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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 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Spanish
Keyword: chicken, Puerto Rican, recipe, rice, spicy
Servings: 8
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

Calories: 383kcal | Carbohydrates: 47g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 504mg | Fiber: 3g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 42.5mg | Calcium: 54mg | Iron: 1.5mg