Arroz con Pollo
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This recipe for arroz con pollo boasts fluffy rice, succulent chicken, bright green olives, capers, and a whole menagerie of intensely aromatic, warming spices. I’m sharing both bone-in and boneless chicken versions! Get ready for a delicious and exquisitely spiced meal.
Arroz con pollo
After many a visit to a local restaurant that specializes in tropical and amazing Latin dishes, I decided to make my own version of Arroz con pollo, or Puerto Rican Chicken and Rice. This beautifully seasoned chicken bastes the rice it cooks in with it’s rendered juices to make the rice even more flavorful after getting treated with a variety of flavor weapons. It’s a one pan wonder!
Arroz con pollo is nothing short of a one-pot wonder. Simple white rice and chicken are transformed into a mouthwatering masterpiece with just a few carefully chosen spice blends and 15 minutes of prep time. This classic Caribbean dish features adobo seasoning, sazon seasoning, a sofrito mix, and more!
If you are looking for an easy way to feed a large group without compromising on flavor, arroz con pollo is your ticket to success. Only cooking for a couple of folks? No worries. It is easy to scale this recipe up or down — or save extras for leftovers.
For more delectable chicken recipes, check out my Baked Cubano Chicken, Caribbean Jerk Chicken, or Southwest Mango Chicken.
Table of Contents
- Chicken – Bone-in, skin-on chicken is ideal for this recipe. Legs, thighs, or breasts are all great.
- Rice – A white medium-grain rice like aborio, medium-grain is perfect for soaking up flavor and delivering a soft, fluffy texture.
- Oil – Choose an oil with a decent smoke point like coconut, avocado, peanut, or canola oil.
- Adobo Seasoning – A pungent blend of garlic, turmeric, oregano, salt, and pepper. Make my recipe for a MSG-free version or look for it in the spice aisle or Mexican foods section.
- Sazon Seasoning – This blend of warming, aromatic, and pungent spices infuses the rice with flavor and color. Try this DIY version or check the Mexican foods section.
- Sofrito – This green mixture of bell pepper, garlic, onion, and cilantro adds a depth of zesty flavor to the dish. You can buy the Goya brand online or I make my own in the food processor. Read about it here in my post on What is Sofrito.
- Pigeon Peas – If pigeon peas are unavailable, feel free to substitute 2 cups of regular frozen peas.
- Olives & Capers – Perks up the dish with a pop of bright, briny tanginess.
- Preheat the Oven. Preheat the oven to 350 degrees F if you are planning on making all 8 servings. If making the smaller stovetop version, disregard this step.
- Rinse & Spice. Use a sieve or colander to rinse the rice thoroughly under cold water. Drain and set aside. Rinse the chicken pieces under cold water as well. Dry each one with a paper towel, then generously rub in Adobo seasoning, covering all sides.
- Sear the Chicken. Place a Dutch oven, roasting pan, or skillet with the oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, just enough to quickly brown them. Transfer the chicken to a plate, season with pepper, and set aside.
- Season & Saute. Toss the Sazon seasoning, cumin, and sofrito into the pan. Quickly saute, scraping up, and mixing in the yummy bits from browning the chicken.
- Boil & Blend. Now add in the rice, chicken stock, tomato sauce, peas, olives, and capers. Stir to blend all of the ingredients and bring the mixture to a boil for a solid minute
- Add the Chicken. Carefully transfer the chicken pieces to the top of the rice mixture, pressing down gently. Reduce the heat to low, cover the pan with foil, and simmer for 20 minutes. Uncover the pan and continue to simmer for an additional 15 minutes.
- Roasting Pan Option. (8 servings) Alternatively, you can transfer the rice mixture to a roasting pan you have sprayed with cooking spray. Add the chicken to the top, cover with foil, and bake for 35 minutes. Uncover and bake for another 15 minutes.
- Serve. Give the dish at least 5 minutes to rest. Take the chicken off the top, fluff up the rice, and return the chicken. Serve immediately right out of the pan.
How About a Boneless Version?
- Preheat the Oven. Preheat the oven to 350 degrees F.
- Season & Prep. Cut chicken into 2-inch pieces. In a bowl, toss with Adobo and Sazon seasoning. Set aside. Rinse the rice under cold water and drain. Set aside.
- Cook the Chicken. Over medium high heat add the oil to a deep skillet, roasting pan or Dutch oven and cook the chicken pieces for about 5-6 minutes and no longer pink. Remove from the pan, season with pepper and set aside.
- Saute. Add the sofrito to the pan for a quick sauté, scraping up the bits from browned chicken and then add the rice. Saute for 2 minutes, mixing to coat the rice.
- Boil & Blend. Add all remaining ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- Add the Chicken. Carefully add the chicken pieces into rice mixture and bring to a boil. Cover with lid/foil, and bake for 30 minutes. Remove from oven and rest covered for 15 minutes.
- Serve. Give the dish at least 5 minutes to rest. Take the chicken off the top, fluff up the rice, and return the chicken. Serve immediately right out of the pan.
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It is usually because you either cooked it too long or included too much liquid while cooking. Be sure to measure accurately, simmer on low, and set a timer.
This dish is hearty and satisfying enough to be served all by itself. Traditionally, it is often served with a large garden salad and a side of fried plantains, and Puerto Rican chicken and rice pairs perfectly with countless other side dishes. Here are a few of my top suggestions:
– A cold, crunchy salad like this Spicy Cilantro Lime Slaw or Peachy Southern Coleslaw.
– Tortilla chips and dips like Fire Roasted Salsa, Guacamole, and Queso Dip.
– Elote (Street Corn Recipe) or Esquites (Street Corn Salad)
– Zingy sides like Pickled Vegetables, Pickled Peppers, or Pickled Red Onions
– Mango Ice Cream, Pineapple Ice Pops, or other tropical treat for dessert
Puerto Rican chicken and rice is a fusion of Spanish, African, and Native Caribbean influences.
The earliest versions of this dish come from Spain and date all the way back to the 8th century. During Spanish colonization, the dish was introduced to Puerto Rico where it has evolved over time.
The local ingredients and culinary traditions of the area helped to shape arroz con pollo into the Carribean delicacy we know today.
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Arroz con Pollo (Puerto Rican Chicken and Rice)
Ingredients
- 1 1/2 cups (medium grain) white rice
- 2 tbsp oil
- 4 lbs bone-in chicken legs, thighs and or breasts (See Instructions for boneless chicken)
- 1 tbsp Adobo seasoning
- 2 tsp Sazon seasoning
- 1/4 tsp ground black pepper
- 1/2 cup Sofrito (See Note 1)
- 1/2 cup tomato sauce
- 15.5 oz Pigeon Peas, rinsed and drained (See Note 2)
- 1 cup green olives drained
- 3 tbsp capers drained
- 2 1/2 cups chicken stock
Instructions
Bone-In Chicken Version
- If making 8 person serving preheat oven to 350°F. If making stove top (for 4 person serving), disregard oven instructions.
- Pat the chicken dry with paper towels. Rub both sides with generous amount of the Adobo and Sazon 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 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 lid or foil, then simmer for 20 minutes. (See Note 3)
- Remove foil then simmer on stovetop or back in oven if baking for another 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).
Boneless Chicken Version
- Preheat oven to 350°F.
- Cut chicken into 2-inch pieces. In a bowl, toss with Adobo and Sazon seasoning. Set aside. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a deep skillet, roasting pan or Dutch oven and cook the chicken pieces for about 5-6 minutes and no longer pink. Remove from the pan, season with pepper and set aside.
- Add the sofrito to the pan for a quick sauté, scraping up the bits from browned chicken and then add the rice. Saute for 2 minutes, mixing to coat the rice. Add all remaining ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- Carefully add the chicken pieces into rice mixture and bring to a boil. Cover with lid/foil, and bake for 30 minutes. Remove from oven and rest covered for 15 minutes.
- Fluff up rice and then arrange chicken on top. Serve from pan and top with chopped parsley (optional).
Notes
- I make my own sofrito, but if you want to get store bought, pick up a brand called Goya that can be found in most markets or on Amazon if unavailable near you.
- 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 (8 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 40 minutes. Remove foil then bake for a further 15 minutes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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!