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arroz con pollo recipe puerto rican

Arroz Con Pollo Recipe Puerto Rican

This traditional Arroz Con Pollo Recipe Puerto Rican brings together seasoned chicken, sofrito, and medium-grain rice in one rich, flavorful pot. Simmered to perfection with bold spices and colorful vegetables, this dish is perfect for both casual weeknight meals and festive gatherings. It’s a quick meal idea, easy to prepare, and packed with healthy ingredients like bell peppers and olive oil. Best of all, it’s a budget-friendly dinner the whole family will love.
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Prep Time 11 minutes
Cook Time 30 minutes
Total Time 41 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients:
  • 2 lbs chicken thighs or drumsticks bone-in, skin-on
  • 2 tbsp olive oil
  • 1 cup sofrito homemade or store-bought
  • 1 packet sazón with annatto
  • 1 tsp adobo seasoning
  • 1 tsp dried oregano
  • ½ cup tomato sauce
  • 1½ cups medium-grain rice
  • 3 cups chicken broth
  • Salt and pepper to taste
  • Optional Add-Ins:
  • 1 bell pepper diced
  • 1 cup frozen peas
  • ¼ cup chopped green olives
  • Fresh cilantro for garnish
  • Lime wedges to serve

Equipment

  • Large caldero or heavy-bottomed pot (Dutch oven works)
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Medium mixing bowl
  • Lid for pot

Method
 

  1. Season chicken with adobo, oregano, salt, and pepper.
  2. Sear chicken in olive oil until browned; remove and set aside.
  3. Sauté sofrito, tomato sauce, sazón, and bell pepper in the same pot.
  4. Stir in rice, then add chicken broth and return chicken to the pot.
  5. Simmer covered on low heat for 25–30 minutes, until rice is tender.
  6. Add peas and olives in the last 5 minutes (optional).
  7. Fluff rice, garnish with cilantro, and serve with lime wedges.
    arroz con pollo recipe puerto rican

Notes

Rice Tip: Use medium-grain rice for the best texture. Long grain may become mushy.
Sofrito: Homemade sofrito adds authenticity, but jarred works in a pinch.
Color Boost: If sazón with annatto isn’t available, a pinch of turmeric or paprika adds color.
Spicy Version: Add diced jalapeños or a few dashes of hot sauce to the sofrito mixture.
Storage: Store leftovers in an airtight container for up to 4 days. Reheat with a splash of broth to rehydrate.
Serving Ideas: Pair with maduros (sweet plantains), a fresh green salad, or tostones.
arroz con pollo recipe puerto rican