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.
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 what to say… Needless to say I stand by the recipe as written.
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 cover it correct? Is your oven working properly?
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.