Puerto Rican Arroz Con Pollo Rice and Chicken

Experience the vibrant flavors of Puerto Rican cuisine with this classic Arroz Con Pollo recipe—a savory one-pot dish featuring tender, golden-seared chicken nestled in a bed of well-seasoned, saffron-hued rice. Infused with aromatic sofrito, sazón, and adobo, this recipe delivers an irresistible fusion of traditional spices that define Puerto Rico’s culinary charm. Pimento-stuffed olives, sweet bell pepper slices, and a pop of frozen peas add bursts of color and texture, while slow simmering ensures perfectly fluffy rice with deeply infused flavors. Ready in just an hour, this comforting and hearty dish is ideal for family dinners or a taste of the Caribbean at your next gathering. Garnish with fresh cilantro and savor every bite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs or drumsticks
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 3 tablespoons Olive oil
• 0.5 cup Sofrito (store-bought or homemade)
• 0.5 cup Tomato sauce
• 3 cups Chicken broth
• 1 teaspoon Adobo seasoning
• 1 packet Sazón with annatto and coriander
• 2 cups Medium-grain white rice
• 0.25 cup Pimento-stuffed green olives
• 0.5 cup Frozen peas
• 1 piece Red bell pepper, sliced
• 0.25 cup Chopped cilantro (optional, for garnish)

Directions

Step 1

Season the chicken with salt, black pepper, and garlic powder. Set it aside to marinate while preparing the other ingredients.

Step 2

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the chicken pieces skin-side down until golden brown, about 5-6 minutes per side. Remove the chicken from the pot and set it aside.

Step 4

Lower the heat to medium and add the sofrito to the pot. Cook for 2-3 minutes or until fragrant.

Step 5

Stir in the tomato sauce, adobo seasoning, and the packet of sazón. Cook for another 2-3 minutes, allowing the flavors to meld together.

Step 6

Add the rice to the pot and stir to coat the grains in the sauce mixture.

Step 7

Pour in the chicken broth, then return the seared chicken to the pot, nestling the pieces into the rice mixture.

Step 8

Add the olives, sliced red bell pepper, and frozen peas. Bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes. Do not uncover or stir the rice during this time.

Step 10

After 30 minutes, check if the rice is tender and the liquid has been absorbed. If not, continue to cook for another 5 minutes.

Step 11

Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes.

Step 12

Fluff the rice with a fork, garnish with chopped cilantro (if desired), and serve hot.

Nutrition Facts

Serving size	(2621.9g)

Amount per serving	% Daily Value*
Calories	3233.9

Total Fat 198.2g	0%
Saturated Fat 47.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 720mg	0%
Sodium 6899.0mg	0%
Total Carbohydrate 161.0g	0%
Dietary Fiber 15.8g	0%
Total Sugars 17.6g
Protein 191.8g	0%

Vitamin D 45IU	0%
Calcium 341.4mg	0%
Iron 20.1mg	0%
Potassium 3384.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 24.0%

Carbs: 20.2%