EASY arroz con pollo recipe: Mama’s Puerto Rican Chicken and Rice
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EASY arroz con pollo recipe: Mama’s Puerto Rican Chicken and Rice
Mama’s Puerto Rican Chicken and Rice, also known as arroz con pollo recipe , is a comforting, traditional dish that’s beloved in many Latin American households. This flavorful meal features tender, adobo-seasoned chicken with perfectly cooked rice, sofrito, and spices, all made in one pan. It’s an easy, nourishing recipe that’s perfect for busy weeknights or for feeding a crowd.
Arroz con pollo is more than just a recipe—it’s a symbol of heritage and family tradition, passed down through generations. In this guide, we’ll walk you through how to make this classic Puerto Rican dish, explore ingredient swaps, and provide helpful tips to ensure your arroz con pollo turns out perfectly every time.
What is arroz con pollo recipe ?
Arroz con Pollo, meaning “rice with chicken” in Spanish, is a popular dish in many Latin American countries, including Puerto Rico. It consists of chicken cooked with rice in one pan, usually flavored with a blend of spices, sofrito (a mix of bell peppers, cilantro, and onion), and tomato sauce. Each region has its own variation, but the essence of arroz con pollo remains the same—a hearty, flavorful meal that brings people together.
Everything You’ll Need to Make Puerto Rican Chicken & Rice
Here is a list of ingredients you’ll need to create the most delicious Puerto Rican chicken and rice:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil (divided)
Adobo Seasoning:
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon red cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- Freshly ground black pepper
Sofrito & Rice:
- 3 cloves garlic (minced)
- ¼ cup finely diced green pepper
- ¼ cup finely diced white onion
- ¼ cup finely diced cilantro
- 1 diced jalapeño (optional)
- 1 cup tomato sauce
- 1 ¼ cups water
- 1 cup white basmati rice (for best results)
- ⅔ cup frozen peas (or pigeon peas, if available)
- ½ cup pitted green olives (optional)
Can I Swap the Rice?
If you’re looking to make this dish with different grains, here are a few alternatives:
- Cauliflower Rice: For a low-carb option, substitute the white rice with cauliflower rice. Just reduce the cooking time.
- Quinoa: You can also use quinoa, which has a similar texture to rice but is higher in protein. The liquid-to-grain ratio remains the same.
- Brown Rice: Avoid using brown rice as it takes much longer to cook and doesn’t achieve the same soft, fluffy texture as white basmati rice.
How to Make One Pan Puerto Rican Chicken and Rice
Step-by-Step Instructions:
- Marinate the Chicken
Toss the chicken thighs in a bowl with olive oil and adobo seasoning. Let it marinate for at least 30 minutes or overnight for more flavor. - Brown the Chicken
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken on both sides until golden brown. Remove the chicken from the skillet and set aside. - Make the Sofrito
In the same skillet, sauté garlic, green pepper, onion, cilantro, and jalapeño (if using). Cook for about 2-3 minutes, then add your spices and tomato sauce. Stir until the mixture is well-combined. - Add Rice & Chicken
Add the rice, peas, and olives to the sofrito mixture. Stir everything together, then place the browned chicken on top. Reduce the heat to low, cover, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through. - Serve
Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.
Serving & Storing Tips
- To Serve: This one-pan meal is great for serving a crowd. Pair it with a fresh salad or fried plantains for a complete meal.
- To Store: Store any leftovers in an airtight container in the fridge for up to 4-5 days. It’s also perfect for meal prep, as the flavors develop even more over time.
My Mom’s Arroz Con Pollo recipe
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons olive oil divided
Adobo Seasoning:
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon red cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- Freshly ground black pepper
- Sofrito & Rice:
- 3 cloves garlic minced
- ¼ cup finely diced green pepper
- ¼ cup finely diced white onion
- ¼ cup finely diced cilantro
- 1 diced jalapeño optional
- 1 cup tomato sauce
- 1 ¼ cups water
- 1 cup white basmati rice for best results
- ⅔ cup frozen peas or pigeon peas, if available
- ½ cup pitted green olives optional
Instructions
- Marinate the Chicken
- Toss the chicken thighs in a bowl with olive oil and adobo seasoning. Let it marinate for at least 30 minutes or overnight for more flavor.
- Brown the Chicken
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken on both sides until golden brown. Remove the chicken from the skillet and set aside.
- Make the Sofrito
- In the same skillet, sauté garlic, green pepper, onion, cilantro, and jalapeño (if using). Cook for about 2-3 minutes, then add your spices and tomato sauce. Stir until the mixture is well-combined.
- Add Rice & Chicken
- Add the rice, peas, and olives to the sofrito mixture. Stir everything together, then place the browned chicken on top. Reduce the heat to low, cover, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Serve
- Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.
More Family Recipes to Try
If you love this Puerto Rican Chicken and Rice recipe, here are more delicious family recipes you should try:
- One Pan Sazon Skillet Chicken: A flavorful one-pan dish with Puerto Rican seasonings.
- Turkey Picadillo: A lean and flavorful ground turkey dish, perfect for weeknight dinners.
- Mama’s Chickpeas in Sofrito with Arroz con Gandules: A comforting vegetarian dish packed with protein and flavor.
- Green Chile Chicken Pozole: A warm and hearty soup with a flavorful twist.
Conclusion
This Puerto Rican Chicken and Rice recipe, or arroz con pollo, is a simple yet satisfying dish that brings a sense of warmth and nostalgia. It’s a perfect one-pan meal for weeknight dinners or meal prep, with a flavor that will remind you of home. Whether you’re cooking for your family or just want to try a traditional Puerto Rican recipe, this arroz con pollo will become a staple in your kitchen.
:Did You Make This Puerto Rican Chicken and Rice Arroz con Pollo Recipe ?
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