Love Puerto Rican Dishes? Puerto Rican chicken and rice, dubbed Arroz con pollo, is an amazing one pot dish that you can make for dinner tonight. Tender, succulent chicken is layered on flavorful rice tossed with some veggies and lots of seasonings, turning into one of the most delicious rice dishes you'll have ever tried.
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Why This Recipe Works
- My favorite part about this absolutely delicious dish is the fact that it can be a great hearty meal to serve the entire family.
- I also have the flexibility to tweak the recipe based on what I have in my kitchen at the moment, and I'm always down for that.
- This is a great recipe to make on the weekend, when you're looking to put a nice, comforting rice recipe together in your kitchen.
Why Make Puerto Rican Chicken And Rice
📋 Ingredients
To make the Puerto Rican chicken and rice, you'll need a few sets of ingredients.
Chicken Thighs
- Chicken Thighs: They are the star of the dish, bringing in a rich, deep flavor and tender texture.
- Salt: Enhances the natural flavors of the chicken.
- Adobo Seasoning: A blend of spices that adds a robust, savory flavor to the chicken.
Adobo Seasoning
- Cumin, Smoked Paprika, Chili Powder, Cayenne Powder: These spices combine to give the adobo seasoning its characteristic smoky, spicy kick.
- Onion Powder, Garlic Powder: Add a savory depth to the seasoning.
- Coriander: Brings a citrusy, slightly sweet note to the mix.
- Salt, Black Pepper: Enhance the flavors of the other spices and add a bit of heat.
One Pot Rice
- Canola or Olive Oil: Used for sautéing the vegetables and spices, adding a rich base to the dish.
- Minced Garlic, Medium Onion: Provide a savory, aromatic base for the rice.
- Coriander, Cumin, Turmeric, Garlic Powder, Oregano: A blend of spices that infuse the rice with a warm, earthy flavor.
- Bell Pepper, Jalapeno: Add a sweet and spicy crunch to the rice.
- Tomato Sauce: Gives the rice a tangy sweetness and a vibrant color.
- Fresh Cilantro: Adds a fresh, herbaceous note that balances the rich flavors.
- Uncooked Long Grain Rice: Absorbs all the flavors and provides a fluffy, filling base for the dish.
- Frozen Peas, Green Olives: Add a pop of color and a briny, sweet contrast to the dish.
- Chicken Stock: Infuses the rice with a deep, savory flavor and helps it cook to the perfect texture.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein & Meat Options: Try using chicken thighs for extra flavor and moisture, or incorporate a mix of chicken with shrimp for a seafood twist. You could also experiment with turkey pieces for a leaner version.
- Vegetable & Spice Enhancements: Add traditional vegetables like bell peppers, peas, or olives to enrich the dish. Enhance the flavor with additional sofrito, a splash of adobo seasoning, or a sprinkle of saffron for a more authentic Puerto Rican taste.
- Liquid & Rice Adjustments: Swap water with chicken broth for a deeper flavor, or use a mix of broth and tomato sauce to add a subtle tanginess. Adjust the rice-to-liquid ratio to achieve a creamier consistency or firmer texture, depending on your preference.
🔪How To Make Puerto Rican Chicken And Rice?
Once you have your ingredients ready, here's what you'll need to do to make the Arroz con pollo.
- Step 1: Add all of the ingredients to a large bowl and whisk to combine. Set to the side. Wash and pat dry the chicken thighs. Rub both sides with a generous amount of the adobo spice blend. Place the chicken in a cast-iron pan or Dutch oven. Cook the chicken for about 5 minutes on each side.
- Step 2: Remove the chicken from the pan. Add all of the ingredients to a large bowl and whisk to combine. Set to the side. Preheat Oven to 350 degrees F. Add the olive oil and onions, bell pepper, garlic, bay leaf, cilantro, and cumin.
- Step 3: Sauté over medium-high heat until soft for 2-3 minutes. Now add the tomato sauce and rice to the peppers and onion mixture and gently mix to combine.
- Step 4: Now add the frozen peas, jalapenos, and toss to combine. Place the chicken on top of the rice mixture and add the chicken broth. Place it in the oven and cook for 30- 35 minutes or until the chicken is fully cooked. Allow the chicken to cool for 10 minutes, then serve. Garnish with fresh cilantro
👩🍳 Expert Tips
Before you jump in and give the Arroz con pollo recipe a try, here are some tips and tricks you might want to take note of.
- While this recipe calls for the use of skinless chicken thighs, if you don't have them, you can use chicken breasts as an alternative. In fact, you can also separate boneless chicken pieces from a whole chicken and use it for this recipe.
- Remember to use long grained white rice for this recipe- it will lend the best texture and flavor to the Puerto Rican rice.
- While green peas are a great choice, you can also use pigeon peas as an alternative. Pigeon peas are super nutritious and taste absolutely fantastic when added into
- Traditionally, Puerto Rican chicken makes use of Achiote oil, but if you don't have it, you can use any other cooking oil of your choice.
- Apart from all the veggies that made it into this rice dish, you can also add some chopped red bell pepper, green bell peppers and even pimiento stuffed Spanish olives.
- If you love that characteristic crispy rice on the bottom, make sure you allow dish to cook well in the oven.
- You can easily make the Adobo seasoning in advance, but if you really don't have the time, you can also make do with some store bought Sazon seasoning instead.
💭 FAQs
Best Way to Store Puerto Rican Chicken
You can store your leftover Arroz Con Pollo for up to 3 days in the refrigerator. Just transfer everything carefully into a clean airtight container and you're good to go.
What type of rice is best for Arroz con Pollo?
Traditionally, medium-grain rice is preferred for Arroz con Pollo due to its ideal texture and ability to absorb flavors. However, if medium-grain rice is unavailable, long-grain rice can be used as a substitute.
How can I achieve the crispy "pegado" at the bottom of the pot?
To achieve the desired crispy layer known as "pegado," ensure there's enough oil in the pot and avoid stirring the rice during cooking. Once the liquid is absorbed, reduce the heat and let the rice cook undisturbed for an additional 5-10 minutes to form the crispy bottom.
Can I use boneless chicken pieces instead of bone-in cuts?
While bone-in chicken pieces are traditional and add rich flavor, boneless cuts like thighs or breasts can be used for convenience. Adjust the cooking time accordingly, as boneless chicken cooks faster.
Is it necessary to use achiote (annatto) oil for authentic flavor and color?
Achiote oil imparts a distinctive color and flavor to the dish. If it's unavailable, turmeric can be a suitable alternative to achieve the yellow hue, though the flavor profile may differ slightly.
Serving Suggestions
These are my favorite dishes to serve with Puerto Rican Chicken and Rice:
- Maduros (Sweet Fried Plantains): If you prefer something sweet, maduros are ripe plantains that are fried until caramelized. They offer a sweet and tender balance to the savory chicken and rice.
- Avocado Salad: A simple salad with sliced avocados, tomatoes, red onions, and cilantro dressed with olive oil and lime juice can add freshness and a creamy texture to the meal.
- Gandules (Pigeon Peas): A common side dish in Puerto Rican cuisine, gandules are often cooked with rice and can be served alongside your chicken and rice dish for added protein and flavor.
- Ensalada de Papa (Potato Salad): A traditional Puerto Rican potato salad often includes potatoes, hard-boiled eggs, mayonnaise, mustard, and sometimes olives.
- Aguacate Relleno (Stuffed Avocado): Half an avocado filled with a mixture of tomatoes, onions, and cilantro can serve as a tasty and nutritious side dish.
🍜 Related Recipes
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Puerto Rican Chicken and Rice Recipe
Enjoy a taste of the Caribbean with this Puerto Rican Chicken and Rice Recipe! Tender chicken is simmered with perfectly seasoned rice, sofrito, and flavorful spices, creating a hearty, one-pot dish that’s full of vibrant flavors. It’s an easy and satisfying meal that brings the bold tastes of Puerto Rico to your table!
Ingredients
- 4-5 chicken thighs
- 11/2 teaspoon salt
- 3 Tablespoons Adobo seasoning
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- ½ teaspoon Cayenne Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Coriander
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- One Pot Rice
- ¼ cup canola oil or olive oil
- 2 teaspoon minced garlic
- ½ medium onion
- ½ teaspoon Coriander
- ½ teaspoon Cumin
- ½ teaspoon Turmeric
- ½ teaspoon Garlic Powder
- ½ teaspoon Oregano
- 1 large bell pepper sliced
- 1 Jalapeno diced
- ½ cup tomato sauce
- 2-3 Tablespoons Fresh cilantro
- 2 cups uncooked long grain rice
- 1 cup frozen Peas
- 1 cup pitted green olives
- 4 cups chicken stock
Instructions
- Once you have your ingredients ready, here's what you'll need to do to make the Arroz con pollo.
- Add all of the ingredients in a large bowl and whisk to combine. Set to the side.
- Wash and pat dry the chicken thighs. Rub both sides with a generous amount of the adobo spice blend.
- Place the chicken in a cast iron pan or Dutch oven. Cook the chicken for about 5 minutes on each side.
- Remove from the pan / Dutch oven and set aside.
- Preheat Oven to 350 degrees F. Add the olive oil and onions, bell pepper , garlic , bay leaf, cilantro and cumin.
- Sauté over medium high heat until soft for 2-3 minutes. Now add the tomato sauce and rice to the peppers and onion mixture and gently mix to combine.
- Now add the frozen peas, jalapenos, and toss to combine.
- Place the chicken on top of the rice mixture and add the chicken broth.
- Place it in the oven and cook for 30- 35 minutes or until the chicken is fully cooked. Allow the chicken to cool for 10 minutes then serve.
- Garnish with the fresh cilantro.
Notes
While this recipe calls for the use of skinless chicken thighs, if you don’t have them, you can use chicken breasts as an alternative. In fact, you can also separate boneless chicken pieces from a whole chicken and use it for this recipe.
Remember to use long grained white rice for this recipe- it will lend the best texture and flavor to the Puerto Rican rice.
While green peas are a great choice, you can also use pigeon peas as an alternative. Pigeon peas are super nutritious and taste absolutely fantastic when added into
Traditionally, Puerto Rican chicken makes use of Achiote oil, but if you don’t have it, you can use any other cooking oil of your choice.
Apart from all the veggies that made it into this rice dish, you can also add some chopped red bell pepper, green bell peppers and even pimiento stuffed Spanish olives.
If you love that characteristic crispy rice on the bottom, make sure you allow dish to cook well in the oven.
You can easily make the Adobo seasoning in advance, but if you really don’t have the time, you can also make do with some store bought Sazon seasoning instead.
Nutrition
Calories: 745kcalCarbohydrates: 81gProtein: 29gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 94mgSodium: 3920mgPotassium: 816mgFiber: 6gSugar: 8gVitamin A: 1647IUVitamin C: 49mgCalcium: 87mgIron: 4mg
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