Delicious Puerto Rican Arroz con Pollo – Want a delicious dish that transports your taste buds to Puerto Rico- then try Arroz Con Pollo (Chicken and Rice)!!. But, my piece de resistance is Chicken con arroz (hamra) which is a traditional Moroccan dish, where hamra means red in Arab and what happens here all the spices cooks together with aromatic rice secrete an internal red color rich sauce. Great for a family dinner or special occasion and even popular in Puerto Rican food recipes.

Delicious Puerto Rican Arroz con Pollo:

Recipe Card:

Instructions: Puerto Rican Arroz con Pollo
Description: Puerto Rican Chicken & Rice aka Arroz con Pollo – A delicious, comforting meal made in no time using only one pot. Tender chicken is cooked with seasoned rice and olives then garnished with fresh coriander!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Calories: 500 per serving

Ingredients – Delicious Puerto Rican Arroz con Pollo:

1 ½ lbs. bone-in chicken thighs
2 cups long-grain rice
1 tbsp olive oil
1 small onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cloves garlic, minced
2 tbsp sofrito (homemade or store-bought)
2 cups chicken broth
1/2 cup pimiento-stuffed olives, rinsed and minced
1 bay leaf
Salt and pepper to taste
1 cup frozen peas (optional)
Fresh cilantro for garnish

Instructions – Delicious Puerto Rican Arroz con Pollo:

Season the Chicken: Start by seasoning the chicken thighs with salt, pepper and spices → cumin, oregano & paprika. Let it sit for 10 minutes, to blend the flavors.
STOVE TOP SAUTEED CHICKEN: Dab chicken with paper towel, cook in a skillet 5-7 mins on the first side (undisturbed), then flip and continue to sauté until cooked through. Cook the chicken thighs for about 4-5 minutes on each side until golden brown. Remove and set aside.
Sofrito Base : In that skillet again, cooked the onions and bell peppers alongside with garlic until softened (5 minutes) Throw in that sofrito, and let it cook for another 2 minutes until you could smell its aroma.
Combine: Add the tomato sauce, olives and bay leaf. Add the rice, stir to coat it with sauce for 2-3 minutes.
Simmer the Dish: Add in chicken broth and bring it to simmer. When the broth boils, lower temperature to low add chicken thighs into rice carefully and cover. Bake for 25-30 minutes until rice is tender and chicken cooked through.
Stir in peas (if using) and finish: After 25 minutes or so, taste for seasoning and stir the frozen peas into the casserole if you are including them. Remove bay leaf and garnish with fresh cilantro while serving.

Recipe Notes:

You can always use chicken thighs with boneless, skin on breasts for a leaner option but make sure to get 1 extra breast as you will have less yield from the.

Spice it up a bit: Add in some red pepper flakes for an added fizz.

Why You’ll Love This Recipe:

Flavorful: The sofrito along side the seasonings become a full meal when you eat this dish.
Kid-Friendly: Thick and comforting, this is one dinner your kiddos will for sure wolf down!
One-pan wonder: Plus you’re left with fewer dirty dishes and easy up.
Customizable:Adjustable Easily adaptable to your diet and flavor preferences.

Ingredient Substitutions:

Sofrito: Developed to be the seasoning base for numerous Puerto Rican cooking dishes, this sofrito is a mix of fresh vegetables and also herbs. For garnish (optional): Aji Amarillo (make it yourself or buy pre-made in most Latin Grocery stores )
Chicken Thighs: I always recommend bone-in chicken for the best flavor, but you can also use skinless or boneless if that’s what is available.
Rice: This dish is best when made with long-grain rice, but it also works really well with short grain. Just adjust the liquid a bit.
Green olives: Green olives bring a slight depth with their brininess, but if you are not an olive person then feel free to skip them.

How to Make Puerto Rican Arroz con Pollo (Step-by-Step):

Step 1: Season and sear your chicken.
Step 2: sauté the vegetables and sofrito until golden.
Step 3: Stir in rice and tomato sauce.
Step 4: Add the chicken to the skillet Then, stir in the rice. Now add the spices and mix nicely. Last, pour in the broth and let simmer.

Expert Tips for Success:

Take your time with it and Brown Well: browning the chicken well directly translates into depth of flavor in the final dish.
Fresh Sofrito: If you can, make from scratch your own sofrito so to achieve the most legit flavor.
Rice: Keep an eye on the rice as it cooks—add water if necessary but don’t let turn to mush!

Variations and Customizations:

FOR THE LOW CARB-VERSION: Use cauliflower rice instead of the normal jasmine rice if you wish to prepare a low-carb version.
Vegan Option: You can’t get a closer version otherwise but the chicken and oyster sauce, swap these out for tofu or more veggies.use veggie broth instead of chicken!
Enhance With Seafood: Develops a seafood variation by adding shrimp during the last 10 minutes of cooking for Puerto Rican-style paella.

Storage and Heating Note:

Storing: Place leftovers in airtight container and store it in the refrigerator for up to 4 days.
Reheating: You can reheat it on the stove over low heat with a splash of water or broth, so that rice does not get dry.
Freezing: This meal can be frozen for up to 2 months. Defrost overnight in the fridge before reheating.

Serving Suggestions:

Enjoy this Puerto Rican Arroz con Pollo with a side of tostones (fried plantains) or an avocado salad. It was to be accompanied by a dry white wine, or even better: an ice-cold Puerto Rican mojito.

(FAQs):

How Far In Advance Can This Dish Be Made?

Yes! Arroz con Pollo is perfect for making in advance and tastes even better the next day because all of those delicious flavors get to hang out together.

What type of rice should I use?

Use white, long-grain rice in this. It still retains a bit of texture and it soaks up flavor like no other.

Is this dish gluten-free?

Absolutely — really just a matter of being sure that your broth and all the other ingredients you use are gluten-free.

Related Recipes:

If you like this Puerto Rican food recipe, try these other classic recipes from Puerto Rican cuisine:

Mofongo with Shrimp
Pastelón (Puerto Rican Plantain Lasagna)
Ropa Vieja (Shredded Beef)

I can say, with all of the confidence in my taste buds and love for cooking tools: this Puerto Rican Arroz con Pollo is truly a crowd-pleasing dish — full hearty flavors using easy ingredients that holds you over until your next meal! This is sure to impress whether you are cooking for the family or having a dinner party. Go ahead, give it a shot tonight and warm up your kitchen with the flavors of Puerto Rico!

Conclusion:

It is an easy dish that always results in happy faces and full bellies, but this arroz con pollo carries the flavors of Puerto Rican cuisine with ingredients you likely already have on hand. The dish will surely become a hit among your family or friends. Ins tal noche mismo, y que en tu cocina se sienta el calor del Caribe,—Puerto Rico.

Delicious Puerto Rican Arroz con Pollo