You can make a delicious meal all in one pot by making this Arroz Con Pollo. This is a rice that you’ll love because the rice is flavorful and the chicken juicy!
If you don’t know what to cook tonight, make this Arroz Con Pollo and thank me later! This is one of those easy one pot chicken and rice dinner where you make the protein and rice together.
This is just like the rice with sausages or the Puerto Rican rib rice. All of these recipes are easy because all you do is cut the meat, add everything else and cook.
Listen, there is no right or wrong to serve this arroz con pollo but my favorite side is corn! But a simple salad goes great with this.
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Recipe Ingredients
- Chicken- In my case, I used boneless chicken thighs. But the good thing is that you can use any part of the chicken that you like. I like the boneless thighs because they’re easier to cut into smaller.
- Sofrito & tomato sauce- The sofrito and tomato sauce are a must. You can use tomato paste for the sauce. For the sofrito, you can use the fresh vegetables.
- Seasoning- You need adobo, salt, sazon, chicken bouillon, and crushed oregano. All of this will add flavor and color to the rice.
- Manzanilla olives- I know that they’re many people that don’t like olives. Listen, I don’t eat them but I add them. This is because they add alot a very unique flavor. Trust me on this one, add those olives!
- Rice & water- I used medium grain rice but you can use long grain or jasmine. In my case, I used water not chicken stock because I added the chicken bouillon.
How to Make Arroz Con Pollo
- Photo 1: If you use boneless thighs like me, cut each piece of thigh into 6 pieces. You can cut into less or more pieces depending on how big or small the pieces are.
- Photo 2: In a pot, add the oil, chicken, salt, and sear the chicken for 3 minutes per side over high heat. Then add the sofrito, tomato sauce and all the seasoning. Cook for 2 more minutes.
- Photo 3: Add the water and wait for it to boil so you can add the rice. Stir and taste the water to make sure the seasoning is to your liking. Cover and let the water evaporate.
- Photo 4: Once there’s almost no liquid left, stir the rice and form a ball in the middle of the pan. Finish cooking for 20 minutes.
Recipe Tips
- Sofrito. If you can’t get any sofrito, just use fresh vegetables. You’ll need fresh garlic, cilantro, green pepper, cubanelle pepper, and culantro if you can find it.
- Vegetables. This is one of those recipes that goes great with many vegetables. You can add carrots, peas, or beans.
More Rice To Try
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Puerto Rican Arroz Con Pollo
Arroz Con Pollo is everything you want for dinner. This is the perfect meal to double and make for a big crowd or just for your family.
Ingredients
- 2 tablespoons oil
- 1 pound boneless chicken thighs * see notes
- ½ teaspoon salt
- ¼ cup sofrito *see notes
- ¼ cup tomato sauce
- 2 tablespoons manzanilla olives
- 1 teaspoon chicken bouillon
- 1 ½ teaspoon sazon
- 1 teaspoon adobo
- ½ teaspoon crushed oregano
- 2 ½ cups water
- 2 cups medium grain
Instructions
- Cut each chicken thighs into 6 pieces.
- In a medium-sized pot or caldero over high heat, add the oil. Once the oil is hot, add the chicken and salt over the chicken. Sear the chicken for 3 minutes per side.
- Move the chicken to the sides of the pan and add the sofrito, tomato sauce, olives, sazon, adobo, and oregano. Stir while it cooks for 2 minutes.
- Add the water and let it come to a boil before adding the rice. Stir and cover until almost all the water evaporates (about 10 minutes).
- Lower the heat to medium, stir and fluff the rice, making a dome shape in the middle of the pan. Finish cooking for 20 minutes. Buen provecho!
Recipe Notes
- Chicken- When making this chicken and rice, you can use any part of the chicken that you like. You can use drumsticks, bone-in-tights, or even chicken breast if you don’t like dark meat. I use boneless thighs because I like to cut the chicken into smaller bite-sized pieces.
- Sofrito- If you have no sofrito, you can make a similar base with easy to find ingredients. You can add small chopped garlic, green pepper, cilantro, cubanelle pepper, and the harder to get ingredient culantro. If you can’t get culantro, just use the other ingredients.
- Side Recipes to go with the rice: Simple salad or an Elbow salad.
Nutrition
Calories: 498kcal | Carbohydrates: 64g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 660mg | Potassium: 251mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 4mg
*The nutrition information is automatically calculated, so this is only an approximation.
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