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+ servings

Arroz Con Pollo (Puerto Rican Chicken & Rice)

Servings 4


  • 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)


  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.