Arroz con Pollo, or chicken with rice, is a beloved classic of Puerto Rican cuisine and a comforting dish that brings family and friends together around the table. Packed with flavor, this traditional recipe combines tender chicken, fluffy rice, and the rich, savory taste of sofrito, garlic, onions, peppers, and traditional seasonings. Sazón, adobo, and achiote give the dish its signature golden color and unmistakable Caribbean flavor, while olives and pigeon peas add even more depth to every bite.
One of the best things about Arroz con Pollo is that everything cooks together in one pot, allowing the rice to absorb all the delicious flavors of the chicken and seasonings. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner, a Sunday family gathering, or a special celebration. Whether you’re preparing this Puerto Rican favorite for the first time or recreating a dish you remember from childhood, this recipe is a wonderful way to bring the warmth, tradition, and delicious flavors of Puerto Rico into your kitchen. ¡Buen provecho!
Arroz Con Pollo
Ingredients
- 2 cups uncooked rice
- 1 lb chicken parts
- 1 small can tomato sauce
- 2 tablespoons of sliced Spanish Olives with red peppers
- 1 teaspoon alcaparras
- ½ cup sofrito
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon salt
- ½ cup vegetable oil
- 4 cups of boiling water
Instructions
- In a large caldero brown the chicken parts in the oil, 5 minutes each side.
- Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
- Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
- Mix well and cook sofrito for 5 minutes over medium heat.
- Add the chicken and rice to the pot and stir.
- Add the boiling water until the water is about 1 inch above the rice, stir once only.
- Boil uncovered, over high heat, until water is absorbed.
- Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
- Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.
Video
Notes
Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice Adding liquid in olive jar will make it too salty.
