Puerto Rican Arroz con Pollo

In this classic Spanish dish, tender and flavorful chicken thighs are nestled into a delicious pot of rice! This Puerto Rican Arroz con Pollo reminds me of all the flavors of my childhood and I am going to teach you how to make it.

Arroz Con Pollo Recipe

Arroz con pollo means “chicken and rice” and my Nana (grandma), Titi (aunts), and Mom would make this all the time. Rice is a staple in my diet. Even now, if I get to choose my carb, I always prefer rice to potatoes or bread. Growing up, it was always some sort of meat, a side of rice, and beans. Sometimes we had a green vegetable too, but I was so picky that I would never eat it.

There are many different ways to make Arroz con Pollo. For example, the classic spanish recipe is different than how Latin American countries make this dish. And it even differs from one Latin American country to the next. I am going to teach you how to make it the Puerto Rican way, because that is the way that I know.

One thing about this recipe is that in order for there to be Authentic Puerto Rican flavor, you must use Sofrito. Sofrito is an essential base to most Puerto Rican cooking and this Puerto Rican Arroz con Pollo is not complete without it.

What is Sofrito?

This delicious mix of Onions, Peppers, Garlic, and herbs is the most important element to Puerto Rican cuisine. It is like the mirepoix in French Cooking. We use Sofrito to flavor meat, beans, vegetables, and rice. Every family makes this recipe a little different, but I love the way my mom makes it so I am sharing it Sofrito.

Some of these ingredients cannot be found in a regular grocery store, but you can definitely find them at Latin and Asian grocery stores. Honestly, once you find the ingredients, it is so easy to make this and it lasts for a really long time. I’ve had one container in my fridge for at least a month with no issues of mold. I have another container in my freezer waiting to be defrosted.

All you have to do is cut the veggies in chunks, no dicing required because the food processor does the work. I am really encouraging you to make this because I know you will love it so much, just like I do!

How to Make Homemade Sofrito:

Here is my Sofrito Recipe! I find all my ingredients at a Latin Grocery store in the area. Then, once it is made, I use this sofrito to make Pernil (Puerto Rican Roast Pork), Chicken, Rice, or this recipe for Puerto Rican Arroz Con Pollo.

Ingredients for Arroz Con Pollo

• 7 or 8 Chicken Thighs Boneless and Skinless – Normally I like thighs with skin, but in this recipe, it is not necessary and your chicken thighs will not dry out.
• 2 tbsp Olive Oil
• 1.5 Packets Sazon
• 1/2 tsp Adobo Primal Palate, Goya, or Badia
• 1 tbsp Vinegar
• 2 tbsp Minced Garlic
• 1.5 Cups Rice
• 2 Cups Water
• 1 Cup Chicken Broth
• 1/2 Cup Sofrito – Sofrito is the heart of Puerto Rican Cooking, but if you do not have time to make this you can substitute 1 Red Bell Pepper (chopped), 1 Onion (Chopped), Large Handful of Cilantro (Chopped), and 4 Cloves of Garlic (Minced)
• 1/4 cup Tomato Sauce
• 1/2 tsp salt
• 1 tbsp Jalapeno Sauce Or other mild hot sauce. Do not use something like habanero hot sauce unless you are sure everyone would like that.

If you do not have Sofrito, here is what you can substitute

• 1 Red Bell Pepper Chopped
• 1 Yellow Onion Chopped
• 1 Large Handful Cilantro Chopped
• 4 Cloves Garlic Minced

INSTRUCTIONS 

Soak your rice for about 30 minutes to an hour, changing out the water at least once. I like to put a strainer into a big bowl, and then I add the rice to the strainer and let it sit in there. That makes changing out the water in the bowl easier

• In a bowl, create a quick marinade for the chicken. Add your cleaned chicken thighs, Sazon, vinegar, adobo, and the garlic. Let it sit for at least 10 minutes, but the longer you can let it sit, the better. Even overnight in the refrigerator.
• Add oil to a wide 4qt Pan on medium heat. Once the pan is hot, add Chicken thighs and brown for 5 minutes per side.
• Remove chicken from the pan and set aside. Add the Sofrito to the pan and saute for a few minutes. Then, add the jalapeno sauce.
• You should be able to smell the sofrito immediately, but let it cook for 3-5 minutes. You do not want this to burn. Add in the rice and chicken broth and stir.
• Add in the tomato sauce and stir.
• Add the water and salt and then stir.
• Add the chicken thighs back to the pan. Nestle the chicken into the rice mixture. Bring to a boil, and reduce the heat to low and cover.
• Cook for 20 minutes. At this point the chicken will be cooked, but you just want to make sure the rice is not watery and is fully cooked too. Remove from heat and keep covered for 5-10 more minutes to let the rice absorb any residual liquid.
• Top with more green onions or cilantro and enjoy!

Can you Freeze Arroz Con Pollo?

Yes, you can. Arroz con pollos freezes well. After you cook it, let it cool and then put it into freezer safe containers or zip loc bags. When you are ready to eat it, just defrost the container in the refridgerator, and then reheat it, covered, until the chicken and rice are heated through. I prefer to heat it on the stove top in a covered pan. I used Medium heat and stir it occasionally.

What can you serve with Puerto Rican Arroz Con Pollo?

Growing up we ate this with a side of fried plantains, but nowadays I serve this with a side salad. The chicken and rice can be heavy and it lacks some fresh vegetables, so I like to serve this with either a side salad or even some roasted asparagus. This is not authentic, but it does help build a more balanced meal.