After many a visit to a local restaurant that specializes in tropical and amazing Latin dishes, I decided to make my own version of Puerto Rican Chicken and Rice. This beautifully seasoned chicken bastes the rice it cooks in with it’s rendered fat and juices to make the rice even more flavorful after getting treated with a variety of flavor weapons. It’s a one pan wonder!
Probably better known as Arroz con Pollo, this hearty meal can easily feed a crowd, or cut the recipe in half for four with leftovers. You’re going to really enjoy this flavorful, savory chicken and fluffy rice that’s not over spiced, yet so delicious.
When one thinks of Puerto Rican food spicy might come to mind, but it is flavorful, not over loaded with spices. It’s comfort food where a slow braise or bake in the oven results in fall apart tender meats and typically a side dish all made in one pan. Can’t beat that, right? Especially on those hectic mid-weeks when dinner is needed on the table quickly.
MY LATEST VIDEOSThis Puerto Rican Chicken and Rice recipe is a go to for a savory dish without the typical south of the border ingredients. This is from Puerto Rico and the flavors are definitely different. In this dish, as with other Latin dishes, olives are thrown in the mix. I love the acidic touch from the brine they give the rice, mixing well with the other flavors. Reminiscent of olives found in empanadas, or like in this Moroccan Chicken Tagine with Chickpeas, Olives and Preserved Lemon dish.
A fantastic boost in flavor starts with what’s known as a sofrito. Used in many Latin and Caribbean cooking, it typically consists of red and green bell peppers, garlic, tomatoes, onions, cilantro that are blended and cooked as the base.
I pick up a brand I love called Goya that can be found in most markets or on Amazon if unavailable near you. Feel free to make your own from scratch, too. If I don’t have a jar on hand in the pantry, I purée in my food processor one each medium tomato, green and red bell pepper, one small jalapeño (or chile of preference), 4 garlic cloves and a handful of cilantro. That’s all there is to it!
Chicken drumsticks are customary parts in this dish, but Dave has an affinity for white meat so I add some bone in chicken breasts, too. A heavy rub of Adobo seasoning (salt, pepper, garlic and turmeric) all over and a quick pan sear on all sides for 2-3 minutes takes care of the chicken. The sofrito sauce gets a quick sauté, scraping up the bits from browning the chicken and then the rice and other ingredients are added. Dave had a crowd coming over that night and I was headed out so I poured all of this in a large roasting pan and added the chicken pieces back in to bake uncovered. This Puerto Rican Chicken and Rice feeds a crowd!
The result is this amazingly tasty, fall off the bone chicken, a savory, fluffy rice that has olives, capers and peas laced throughout. Puerto Rican Chicken and Rice at it’s finest!
As the chicken roasts in the oven it bastes the rice with it’s rendered fat and juices, making one flavorful rice. Enjoy!
Puerto Rican Chicken and Rice
Ingredients
- 2 tbsp oil
- 3-4 lbs chicken legs, thighs and or bone in breasts
- 2 tbsp Adobo seasoning
- Freshly ground pepper
- 12 oz Puerto Rican Sofrito (See Note 1)
- 1 tsp ground cumin
- 8 oz tomato sauce
- 3 cups (long grain) white rice
- 4 1/2 cups chicken stock
- 15.5 oz can Pigeon Peas, rinsed and drained (See Note 2)
- 1 cup green olives drained
- 3 tbsp capers drained
Instructions
- If making 10 person serving preheat oven to 350°F. If making stove top (for 5 person serving), disregard oven instructions.
- Rinse the chicken pieces under cold water and pat dry with paper towels. Rub both sides with generous amount of the Adobo seasoning. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a roasting pan, skillet or Dutch oven and quickly brown chicken pieces for about 3 minutes each side. Remove from the pan, season with pepper and set aside.
- Add the sofrito and cumin to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- At this point top with chicken pieces, gently pressing down into rice mixture. Turn heat to low, cover with foil, then simmer for 20 minutes. (See Note 3)
- Remove foil then simmer for a further 15 minutes.
- When done, let stand for 5 minutes. Remove chicken and fluff up rice and then place chicken back on top. Serve from pan and top with chopped parsley (optional).
Notes
- I pick up a brand I love called Goya that can be found in most markets or on Amazon if unavailable near you. Feel free to make your own from scratch, too. If I don't have a jar on hand in the pantry, I purée in my food processor one each medium tomato, green and red bell pepper, one small jalapeño (optional, I like a little kick), 4 garlic cloves and a handful of cilantro. That's all there is to it!
- Feel free to substitute 2 cups frozen peas if you like for the traditional Pigeon Peas. I again use the Goya brand that can be found in most markets or on Amazon if unavailable near you.
- If this batch is too large for your skillet or Dutch oven (10 person serving), pour rice mixture into a large roasting pan coated with cooking spray and top with chicken pieces. Cover with foil, then bake for 35 minutes. Remove foil then bake for a further 15 minutes.
If you don’t like the taste of capers or olives, what is a viable substitute, if any?
They basically are adding a briny touch to the dish, if they are not to your liking simply omit Courtney.
It Is 2019… Everyone does things differently. Some add and some substitute. It looks delicious and I’ve been making PR rice for many yrs and lately I started to do half and half. Start first half on stove top & 2 half in oven. Everyone loves it and I get orders for it as well. Today I’m making it with the pollo!
Keep doing your thang!… It looks delicious!😋
Thanks Cici, appreciate it. 🙂
This dish that you represent here is a 2 dish very traditional. Rice with chicken.
The other is rice with pigeon peas. In spanish is arroz con Gandule. This dish you make it with out chicken.
Thanks Blanca!
Looks amazing! I’m a little confused tho-do you cook the rice first by it self? When it says to rinse-is that cooked or uncooked rice? Thanks for the clarification.
It’s a tasty one! No you do not cook the rice first and yes, rinse the uncooked rice Taryn.
Sorry you friend but your recipe has nothing to do with a puertorrican “Arroz con Pollo”. To begin, puertorricans DO NOT put jalapeños nor tomatoes in the sofrito. The puertorrican chicken and rice is made on the stove top, it is NOT baked like yours. You’re recipe cold be a more modern type of gourmet version from Puerto Rico which I doubt very much since we do not use jalapeño in our sofrito. IT looks real and I’m sure it tastes good as well, but’s NOT a topical puertorrican ARROZ CON POLLO.
José, first off, thanks for your input. I also would be happy to try your recipe! Regarding the jalapeño, no where in the recipe of ingredients does it state to use a jalapeño. I added that in the Notes section as something I like to do as an OPTION, a SUBSTITUTION, if I can not get sofrito from a store and to give it a little kick. It’s a preference, but I did leave the initial recipe without. As for being baked, I give options for stovetop (smaller version) and (for a larger version for 10 people), to be baked… Read more »
This dish came out perfect. I used a little less tomato sauce and added some granulated garlic, it’s a keeper. My husband is Puerto Rican and he loved it.
Reading comments like this make me smile Jack, so glad you guys enjoy it. Love the Puerto Rican seal of approval. 🙂
This was good, the rice is amazing. My chicken skin didn’t crisp up like the picture, but I think it may have to do with the fact that my skillet was not super hot when I browned the chicken- it’s a huge cast iron skillet. It was really good overall though, especially once I broiled the chicken. My rice was saucier than the pic, not sure why, but still so good.
So glad you enjoyed this one Beth!
Your arroz con pollo recipe looks awesome. But I was curious if you use the tomato base sofrito or the frozen kind from Goya?
Thanks so much!
I use the tomato based one in a jar or make my own (See Recipe Note 1) Brian. Thanks for stopping by.
KEVIN the mother of my children is Puerto Rican and I can tell you the best way to cook Arroz con Pollo is stove top in a seasoned pot made of aluminum. Known as a caldero and can be purchased in most international grocery stores . The best sofrito is home made in a food processor 1 green pepper 1 large onion 1 bunch of cilantro & 1 bulb of fresh garlic. Then add to the sofrito when cooking 4 packets of Sazon with achiote for taste and a red color. Try this method I believe you will never make… Read more »
This oven method is just an example of the options we have as cooks. Thanks so much for your comment and information here John.
Could you make this dish with boneless chicken?
Hi Kevin, I want to thank you for such an awesome recipe, I made this recipe last week and it turned out to be so delicious! I just want to share what I think might help others. I was very nervous reading the comments because so many commenters had trouble getting the rice to cook fully. I always use a ratio of 1 cup of rice to 1 and 1/2 cup of stock, so that could not have been the problem. Once I had sautéed the sofrito, I added the rice and toasted it for a little bit so that… Read more »
Hi Taz! Thanks for taking the time to come back and let me know and write this. I agree with you and in the instruction for step 3, it does state “Add the sofrito and cumin to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all.” Hopefully people are not missing that, it is crucial!
[…] 4.6 CHICKEN AND RICE […]
[…] evening, I had a hankering for something I hadn’t tasted in a while, so I made this recipe: https://keviniscooking.com/puerto-rican-chicken-and-rice/ . It was delicious. Dutch oven cooking…I’m a big fan, […]
The chicken turned out wonderful! But the rice was undercooked and tasted oh so salty! I kept it in the oven for 2 hours and the rice still wouldn’t not cook. And the taste of salt is so overwhelming! Not sure where I went wrong! Maybe I used too much Adobo?
Thanks for stopping by and taking the time to comment Briana. The cooking time total is 35 covered and 15 minutes uncovered. Not quite sure what happened with your batch? After a commenter mentioned a month or so ago the rice wasn’t cooked I re-made this is as a half version in a skillet and a full version in a roasting pan and each came out as written. As written it is for 10 but half everything (scroll your mouse over the recipe serving and move to adjust number!) and you can make a smaller batch. Hope this helps.
This turned out pretty good for my first Puerto Rican dish. The flavor may have been a little overwhelming. I’ll be careful not to get the juice from the olives and capers in there next time, and back off the bouillon a little. I boiled everythink a couplr extra minutes since some people were having issues with it cooking thoroughly. It came out a little mushy. Overall, a good dish I’ll make again.
Thanks for coming back to let me know Laurie. What do you mean by “boiled everything”? It all goes in the oven covered to roast? Any question, let me know!
I loved this dish! The chicken came out super moist! The rice was so delicious! The perfect blend of spices with just a little kick of spice that was totally kid friendly. The whole dish was quite savory! A great family dish that everyone can enjoy! Put this recipe on your list of “must make for my family.”
Thanks Mary! I love a al-in-one meal and the flavors are so good. Not too spicy for the kids. 🙂
Flavor was good. However it also took a very long time for rice to cook. I followed time to a T and it was hard after checking it. I had to cook for about another 45 min. After raking chicken out.
Hi there Denise. After reading your comments I was concerned there was a glitch or something was not written correctly in the recipe. I decided to test it again (and have plenty for leftovers), made it as half the written recipe in a cast iron skillet and again as written in a roasting pan. Both times rice was cooked perfectly and chicken, when tested for temperature, was 160°F. Don’t quite know for sure what happened to yours, I couldn’t imagine rice baked for ANOTHER 45 minutes. You did cover it correct? Is your oven working properly? I just don’t know… Read more »
What kind of rice am I supposed to use? I’m confused by the rinsing part. Sorry, I usually only make instant rice! This looks so good and we just got home from our first trip to PR so I’m excited to make it!
Long grain does the trick Sarah. The rinsing helps remove starch so the rice evenly cooks and is fluffy. Enjoy!
Hooray!!!! I did it and it turned out FANTASTIC! Way out of my wheelhouse, so the recipe was perfect even though the rice made me nervous. Just follow the recipe and have faith! Thank you!
Love to read this, thanks for coming back to let me know Sarah!
Made this for the first time and the flavor was so good BUT it took almost 2hrs to cook the rice in the oven. Wasn’t pleased at all with that.
Sorry that was your experience Carmen. Can’t imagine why it took your rice 2 hours to cook? After reading your comments I was concerned there was a glitch or something was not written correctly in the recipe. I decided to test it again (and have plenty for leftovers), made it as half the written recipe in a cast iron skillet and again as written in a roasting pan. Both times rice was cooked perfectly and chicken, when tested for temperature, was 160°F. Don’t quite sure what happened to yours, I couldn’t imagine rice baked for 2 hours though. You did… Read more »
Hi Kevin,
This bad baby has been eyeing me for a while so I’m excited to give it a whirl today. First time I’ll be letting the rice cook in the oven. Quick question though…if I half the recipe using half the amount of rice, do I also half the chicken stock? Everything else I will just play with as I go and determine right flavoring. I just know rule of thumb is double the amount of stock to amount of rice. Advice? Thank you in advance!
Hi Vero! I was unable to get to this until today, I hope it turned out for you. Yes, I would cut the chicken stock in half and keep an eye on it so it’s fluffy and properly cooked. Let me know! Cheers! 🙂
We NEVER use jalapeno in our food. Please correct that.
The jalapeno isn’t even in the main recipe, it’s in the soffrito substitute that I make because I personally enjoy a little more kick. As for the recipe, it is not included. Typically I use Goya soffrito sauce, but feel free to use whatever you like.
Kevin, Help! I made this, twice and fAiley both times to get the rice right. It was undercooked each time but variably so (better in some parts of pan). The flavors were amazing. I really want to get this to work. Any tips? I follower the recipe using store bought aluminum roasting pans since I was making two pans in a row (for a huge crowd). I tried tenting the 2nd one which helped a little, but still not right. Thankfully the Sancocho was filling!
Keith, sorry you’re having trouble with this one! Wondering what kind of oven you have and if it’s convection or possibly old and temperature is off? Did you double the recipe for the crowd?
How about stovetop? I have not made it that way, but my thoughts would be to keep it on low and covered for 20 minutes, uncovered for 20 minutes more. Let me know how it turns out!
Can I make this on top of the stove rather than the oven? If so how long would I cook this on the stove and at what temperature? Thanks, Beverly
Beverly, I have not made it that way, but my thoughts would be to keep it on low and covered for 20 minutes, uncovered for 20 minutes more. Let me know how it turns out!
Yes, this recipe done the authentic way is not done in the oven, it only takes 35 minutes in the stovetop.
I made this last night and it was so delicious! I cut the recipe in half because it’s just my husband and I. I used Daisy Martinez’s recipe for sofrito, although I couldn’t find cilantro. Thanks for the post! Will be making again.
Awesome! Thanks for trying it out and letting me know Jessica. Will have to check out her recipe, too!
Hi Kevin. do you have directions for the rice if cooked on a stovetop? Thanks!
Sheila, apologies in not seeing this comment! I have not made it that way, but my thoughts would be to keep it on low and covered for 20 minutes, uncovered for 20 minutes more. Let me know how it turns out!
I’m going to make this today. I wanted to try it on the stovetop, but this might be easier for me. I’ll have to look for a recipe that does it over the stove. Looks wonderful!! Thanks for the post!!
Thanks for stopping by and giving this one a try Shanelle. Let me know if you find one and how it turns out.
I’ve never had Puerto Rican Chicken, but this dish looks and sounds great, Kevin. Simple yet delicious and full of flavors – that’s prety much something I’d like to have soon.
Thanks Ben. Anytime I can transport you elsewhere with a meal is a good day!
Mine is in the oven right now! I would like to say that the Goya soffrito contains bacon fat which I do not eat. I was lucky enough to happen to read the label before pouring into my pan but it totally threw my timing off with having to make a homemade one! I also forgot to add the tomato sauce! Ahh! We’ll see how it turns out!
Interesting, never knew about the bacon fat, thanks for that tip Dee. Hope it turned out as delicious as mine did. Let me know!
I love this chicken Kevin , would love to try some , but what is adobo seasoning ?
Hi Farida! I mentioned Adobo seasoning, but here is my go to recipe if you can’t find it in a market near you.
All Purpose Adobo Seasoning
3 tablespoons garlic powder
2 tablespoons kosher salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl or spice grinder. Store in an airtight container.
I am totally loving this dish Kevin!! The seasoning sounds wonderful and I love the olives and capers! On my list! Your photos are amazing!
You honor me Mary Ann, thanks for the kind words. Have a wonderful weekend friend!
Awwwwww yeaaah! This looks AMAZING, Kevin! Seriously I can TASTE all the flava just looking at these gorgeous photos! I’ve never been to Puerto Rico, so the closest thing I’ve ever had to authentic Arroz con Pollo is in culinary school. BUT, I know enough to know it all starts with the sofrito! 😉 This looks just fabulous, buddy! I could seriously eat that ENTIRE pan of chicken and rice right about now. Face plant city! Pinned! Cheers, buddy!
Sofrito is a great flavor weapon in so many cultures (and made so many different ways), but the combination of that with the olives and capers takes this to a new level. Have a great weekend Chey!
That chicken looks delicious. I love the addition of the olives in the rice. That sounds really good.
Oh this truly is a tasty one and you can cut the recipe in half for 2 dinners with leftovers or feed a crowd. All in one pan, too! Have a great weekend Jeff!
We’ve had our fair share of arroz con pollo as we travel through South America, but none of them quite like this. Yours looks and sounds so much more tasty! You need to come down here to teach some people how to season their food!
Thanks, that’s saying a lot! I would love to jet on down and do just that, but possibly in Autumn. Hopefully a trip to Peru pans out. 🙂
I’m with Dawn in not being very familiar with Puerto Rican cuisine, but this makes me want to get acquainted! I love how easy this is and that it would probably feed us for a few days of quick lunches / easy dinners.
It definitely feeds a crowd or just halve the recipe for you two Marissa. I split the dish in half after baking and freeze it for later, too. 🙂
Hey Kevin. Just printed this off to make in a couple of days. Chicken is on sale this week at my local market and I believe they carry the Goya sofrito. Really nice combination of flavors you’ve got going on here.
Thanks so much Dorothy! The aroma of this cooking is wonderful and it tastes even better. 🙂
This looks mouthwatering, Kevin! I can’t say I’m overly familiar with Puerto Rican cuisine, but if it looks and sounds this good, I’m in! Love the addition of olives and capers in there. Dave and his friends were sure lucky to have this cooked for them! They probably didn’t want to leave, lol 😀 Send some my way, would ya 😉 Pinned! Hope you’re having a fab week, my friend!
Thanks so much Dawn. When it comes to flavor some people associate spices with heat and in Puerto Rican cooking it’s just not so. I usually add a pinch of red pepper flakes to my batches, but wanted to stay true to the classic here for the post. I know you could relate to that! 😉
Hi Kevin,
Definitely will try this one out. Love the idea of preparing the rice in half stock/half sauce.
But I was wandering: at some point everything but the chicken is together in the skillet or Dutch oven, boiling away. Why first transfer it to “a large roasting pan” and top w/ chicken before putting in oven? Why don’t you just add the chicken to the Dutch oven and put that -uncovered- in the oven?
Thanks for your insight,
Chris
Hi Chris! Oh you could just as easily do it all in the large skillet or Dutch oven, but with all the chicken I had it just wouldn’t fit so I opted to use the roasting pan. Sometimes the rice just doesn’t get cooked enough when it gets so stacked like that. At least to me, I love it fluffy, not water logged or not properly steamed. It works perfectly when cutting the recipe in half in a Dutch oven. This one definitely feeds a crowd! Thanks again. 😉
Good thinking. You need the surface area for the rice to properly steam. Mental note to self: no stacking. Cheers!
You bet, thanks!