Arroz Con Pollo (Puerto Rican Chicken & Rice)

Arroz con pollo is a comfort food classic and a signature Puerto Rican dish that you can make easily with just a handful of pantry staples.

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Arroz con pollo is a comfort food classic and a signature Puerto Rican dish that you can make easily with just a handful of pantry staples. With just one pot, you can whip up this delish dish that your family will absolutely love!

Arroz Con Pollo | Delish D'Lites

Arroz con pollo is one of the first dishes I learned how to make growing up in my mom’s Puerto Rican kitchen.  It’s one of those dishes that can usually be whipped up on a moment’s notice, when there’s nothing else in the fridge except some chicken.  Any kind of chicken will do, whether it’s legs, breasts, wings or thighs.  I’m partial to chicken thighs, as they hold up well to long cooking times and don’t dry out like chicken breast can.  My fridge isn’t always well stocked, especially when life gets hectic, but at the very least, I always have chicken and rice ready and waiting, and most ingredients in this dish are pantry staples, like adobo, sazon, tomato sauce/paste, sofrito, & dried spices.  This aromatic, savory, one pot wonder is a great staple recipe to have in your culinary arsenal.  The rice absorbs the highly seasoned, herbaceous broth to produce a fragrant and fluffy rice dish that satisfies all the senses. Whether you’re feeding family, friends, or a little bit of both, everyone loves arroz con pollo!

Puerto Rican Arroz Con Pollo | Delish D'Lites

You can mix and match a million different additions into a basic arroz con pollo recipe; some of my favorite to add are canned beans, frozen peas, shucked corn, corn on the cob, or even a frozen vegetable mix.

ingredients(Serves 4)

2 teaspoons olive oil
1 lb boneless, skinless chicken thighs, chopped into chunks
1 teaspoon adobo seasoning
1/4 teaspoon cumin
1/4 cup sofrito
1 1/4 cup parboiled rice
2 cups water or no salt chicken broth
2 teaspoons powdered chicken bouillon
2 bay leaves
1/2 teaspoon dried Italian seasoning or dried oregano
1 tablespoon tomato paste or 1/2 cup tomato sauce
2 teaspoons (1 packet) sazon seasoning with annatto
1/2 cup (loosely packed) fresh cilantro, chopped
2 whole fresh or frozen corn cobs, chopped into 3″ cylinders (optional

directions

Preheat a caldero on medium heat.  Cut up the chicken, and season with the adobo and cumin.  Toss to coat.  Add the sofrito into the pan, and cook for 1 minute, until fragrant.  Stir continuously to keep it from burning.  Add in the seasoned chicken, and toss with the sofrito.  Add in the sazon and tomato paste, and toss again to coat, and to cook the raw tomato flavor out of the tomato paste.

chickencollage

Next, add in the water or broth, powdered chicken bouillon, chopped cilantro, bay leaves and dried spices.   Bring the mixture to a boil.   Once it’s come to a boil, taste for seasoning.  If it needs more salt, sprinkle in a bit more of the powdered chicken bouillon.

ricewater

Once the mixture comes to a boil, add in the rice, and stir to evenly distribute the rice.  Nestle the corn cobs into the liquid, and cook on medium, without a lid, until most of the liquid has been absorbed.  Once the liquid has been absorbed, use a spoon to mound the mixture into the center of the caldero, then cover and reduce the flame to a simmer.  Cook for 25-30 minutes, until the rice is tender and fluffy.

collagerice

You can serve this up on its own, with a salad, some crunchy fried plantains, sweet plantains, sliced avocado, a chunky pico de gallo salad, the possibilities are really endless.  Whatever you decide, one thing’s for sure, this will be delish!Puerto Rican Arroz Con Pollo | Delish D'Lites

4.89 from 9 votes
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Arroz Con Pollo (Puerto Rican Chicken & Rice)

Servings 4

Ingredients

  • 2 teaspoons olive oil
  • 1/4 cup sofrito
  • 1 lb boneless, skiness chicken cubed
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon ground cumin
  • 1 1/4 cup parboiled rice
  • 2 cups water or no salt chicken broth
  • 2 teaspoons powdered chicken bouillon
  • 2 bay leaves
  • 1/2 teaspoon dried italian seasoning or oregano
  • 1 tablespoon tomato paste
  • 2 tsp Sazon seasoning 1 packet
  • 1/2 cup loosely packed fresh cilantro chopped
  • 2 corn cobs cut into 3 pieces (optional)

Instructions

  1. Preheat a caldero on medium heat. Cut up the chicken, and season with the adobo and cumin. Toss to coat. Add the sofrito into the pan, and cook for 1 minute, until fragrant. Stir continuously to keep it from burning. Add in the seasoned chicken, and toss with the sofrito. Add in the sazon and tomato paste, and toss again to coat, and to cook the raw tomato flavor out of the tomato paste.
  2. Next, add in the water or broth, powdered chicken bouillon, chopped cilantro, bay leaves and dried spices. Bring the mixture to a boil. Once it's come to a boil, taste for seasoning. If it needs more salt, sprinkle in a bit more of the powdered chicken bouillon.
  3. Once the mixture comes to a boil, add in the rice, and stir to evenly distribute the rice. Nestle the corn cobs into the liquid, and cook on medium, without a lid, until most of the liquid has been absorbed. Once the liquid has been absorbed, use a spoon to mound the mixture into the center of the caldero, then cover and reduce the flame to a simmer. Cook for 25-30 minutes, until the rice is tender and fluffy.

Arroz Con Pollo (Puerto Rican Chicken & Rice)

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23 Responses

  1. 5 stars
    I am Puerto Rican and Chilena so I have made recipes from both sides of the family but I felt as though my Arroz con Pollo wasn’t a favorite among the masses in my home. Lol. I made your recipe a few weeks back and it has been requested several times so I am making it again today. It’s so flavorful and delicious. This will have to replace my own Arroz con Pollo recipe. Thank you so much!!!! I have made several recipes from your site.

  2. Can I used brown rice for this? Traditionally my mom used white rice, but if I could mak me it a bit healthier I would love to try it.

    1. I’m sure you can, but I’ve never personally tried it. Because brown rice takes longer to cook, you have to adjust the amount of liquid.

  3. Looking forward to trying the Arroz Con Pollo tonight. My husband is Puerto Rican and I’m trying to incorporate more of the traditional foods he grew up eating into our repertoire of recipes. One comment on the Arroz Con Pollo recipe – I noticed sofrito and sazon are listed in the recipe on the website, but when you “Jump to Recipe” and “Print Recipe”, they are no longer on the list of ingredients.

  4. 5 stars
    GIRL! I made this last night and it was SO GOOD! I love your recipes, especially the Latin ones. Keep up the great work!

  5. 4 stars
    My ex mother was Puerto Rican, I wished I had paid attention when she cooked. I love the food. She did make 2 dishes I wonder if you know them, one with corned beef and one with these split peas in a bag that she somehow cooked and mashed and put them over white rice ?

  6. 5 stars
    Hi janese
    I am African American and I just made this recipe. It is very delicious and it came out perfect.

  7. 5 stars
    Ever since I found your website in search for some authentic and original recipes for Spanish food… preferrably PuertoRican latino food, I have to say that I have been very impressed. My family finds that my meals are even better tasting than usual, not to say that I can’t cook, cause I can, but your flavors are awesome and creative. Its a compliment to my collection of culinary. Thank you Jannese:)

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.