Arroz Con Pollo Recipe

My mama’s famous Puerto Rican chicken and rice, also known as arroz con pollo, is made in one pan with homemade adobo seasoned chicken sofrito and savory rice. This comforting dish is easy to make and the perfect nourishing weeknight meal. You’ll make this recipe again and again!

All my life I’ve loved my Mom’s rice and beans. As most of you know, my mom is full Puerto Rican and so are my grandparents. When I was young, we basically lived off rice and beans. Don’t get me wrong, my mom made hundreds of recipes, but that was the one I remembered the most.

Years later, I discovered that cooking from your own heritage was a great way to tap into your roots, create nostalgia and remember those special moments with your family.

This Puerto Rican chicken and rice recipe is just one of those comforting, nostalgic ones that I come back to time and time again. I love this recipe because everything is made in one pan, is easy to cook, surprises people with its unique, delicious flavor and is perfect for meal prep.

Now it’s important to remember that everyone’s version of arroz con pollo is different — that’s the great part about cooking is that you can really make it your own. This is our take on it, and one I know you’re going to love!

Arroz con pollo literally translates to “rice with chicken” in Spanish. It’s a traditional dish in Spain and Latin America and is one that I grew up on thanks to my Puerto Rican grandparents and mom! The chicken and rice are cooked in one pan or pot with a wonderful blend of spices and a homemade sofrito.

Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)

My mama’s famous Puerto Rican chicken and rice, also known as arroz con pollo, is made in one pan with homemade adobo seasoned chicken sofrito and savory rice. This comforting dish is easy to make and the perfect nourishing weeknight meal. You’ll make this recipe again and again!

Prep: 20min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 485 kcal, Carbohydrate 46.8 g, Protein 37.6 g, Fat 18.8 g, Saturated Fat 4.1 g, Fiber 4.6 g, Sugar 5 g

Ingredients:

• For the chicken:
• 2 tablespoon olive oil, divided
• 1 ½ pounds boneless skinless chicken thighs
• For the adobo seasoning:
• 1 teaspoon cumin
• 3/4 teaspoon paprika
• 1/2 teaspoon chili powder
• ½ teaspoon red cayenne pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon coriander
• ½ teaspoon salt
• Freshly ground black pepper
• For the sofrito & rice:
• 3 cloves garlic, minced
• ¼ cup finely diced green pepper
• ¼ cup finely diced white onion
• ¼ cup finely diced cilantro
• Optional: 1 jalapeno, diced
• ¼ teaspoon ground coriander
• ¼ teaspoon cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice (don’t use brown, it will take too long to cook)**
• ⅔ cup frozen peas (or rinsed and drained pigeon peas)
• OPTIONAL: ½ cup pitted green olives

Instruction:

1. Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
2. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
3. In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
4. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
5. Bring to a simmer then fold in the rice, peas and olive (if using) making sure they’re evenly distributed. Add browned chicken on top.
6. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
7. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
8. To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.

Easy and Flavorful Arroz con Pollo

This Easy and Flavorful Arroz con Pollo recipe comes together in a flash and requires only one pot. A perfect all-in-one meal that the whole family will love.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 409 kcal, Carbohydrate 51 g, Protein 22 g, Fat 12 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 552 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 3 – 4 boneless and skinless chicken breasts, (cut into small pieces)
• 1 1/2 teaspoon kosher salt ((or to taste))
• 1/4 teaspoon black pepper ((or to taste))
• 1 teaspoon paprika
• 2 teaspoon garlic powder
• 6 tablespoons olive oil
• 1 cup onion, (finely chopped)
• 1 cup green pepper, (chopped into small cubes)
• 1 cup red pepper, (chopped into small cubes)
• 4 – 6 garlic cloves, (minced)
• 1/4 cup green onion, (finely chopped)
• 1 1/2 cup white rice
• 3 cups chicken broth ((see notes))
• 1/4 cup tomato sauce
• 1 packet of seasoning with saffron – I use Goya ((see notes for substitute))
• 2 cups frozen mixed vegetables ((corn, carrots, and green peas))

Instruction:

1. Place the chicken in a bowl and season with salt, black pepper, paprika, and garlic powder. Set aside.
2. In a large skillet over medium heat, heat 3 tablespoons of oil.
3. Brown the chicken for 8 to 10 minutes, or until the chicken is no longer pink and lightly browned. Remove from the skillet and reserve.
4. In the same skillet, add 3 tablespoons of oil. Add onion and peppers; sauté for 3 minutes. Add garlic and green onion; sauté for 1 more minute. Add the rice and toast, for 2 – 3 minutes, stirring constantly.
5. Add chicken broth and tomato sauce; mix to combine. Add the Goya seasoning and mix well.
6. When the seasoning is well mixed, add the browned chicken and the frozen vegetables, and mix to distribute evenly. Cook, over medium-high heat, until most of the liquid has evaporated, about 5 – 8 minutes. Then, cover the skillet, reduce heat to low, and cook for 15-20 minutes or until rice is tender.
7. Garnish with fresh chopped cilantro. Serve hot with plantains if desired.

Arroz con Pollo

Prep: 0 15min0

Total: 0 1h25min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1036, Fat 56g, Saturated Fat 14g, Carbohydrate 66g, Fiber 3g, Sugar 5g, Protein 62g, Cholesterol 220mg, Sodium 1639mg

Ingredients:

• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
• 3 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 1/2 teaspoons salt
• 1 1/2 cups long-grain rice
• 2 cloves garlic, finely diced
• 1 1/2 cups low-salt chicken stock
• 1/2 cup tomato sauce

Instruction:

1. Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
2. Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
3. Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
4. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
5. Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

Arroz con Pollo Recipe | Easy Chicken and Rice | Chef Zee Cooks

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