When it comes to comfort food that immediately wraps you in a warm embrace, few dishes hit the spot like Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo). This delightful dish brings together the earthy richness of adobo-seasoned chicken with vibrant sofrito flavors intertwined in delicate, fluffy rice. Truly, every bite is a celebration of flavors.
Why You’ll Love This Recipe
- Authentic Flavor: This dish captures the essence of traditional Puerto Rican cooking.
- Flexible Ingredients: Easily adapt to what’s in your pantry or modify for dietary needs.
- One-Pot Wonder: Simplify your cooking and cleanup with everything cooked in a single skillet.
- Meal Prep Savvy: Perfect for making ahead and enjoying throughout the week.
Ingredients You’ll Need
This dish boasts simple ingredients that each play a crucial role in building its robust flavor profile. Together, they create a harmony that is rich, colorful, and deeply satisfying.
- Boneless Chicken Thighs: Ensures tender, juicy bites every time.
- Olive Oil: Adds depth and richness, a staple in many Latin dishes.
- Sofrito: A blend of garlic, onion, and peppers that forms the aromatic base.
- Basmati Rice: Perfect for absorbing flavors quickly, ensuring each grain is infused.
Variations
Whether you’re looking to accommodate dietary restrictions or simply get creative in the kitchen, there are plenty of ways to tweak Mama’s Puerto Rican Chicken and Rice to your liking. Feel free to mix and match based on what you have on hand!
- Vegetarian Version: Replace chicken with hearty veggies or tofu for a vegetarian twist.
- Spice it Up: Add extra cayenne or fresh chopped jalapeños for a hotter kick.
How to Make Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Step 1: Season and Sear the Chicken
Begin by coating the chicken thighs in olive oil and the homemade adobo seasoning. You can either let them marinate for 30 minutes for an enhanced flavor or skip straight to searing. Cook the seasoned chicken in a skillet until both sides are golden brown, creating a flavorful base.
Step 2: Prepare the Sofrito
In the same skillet, toss in your sofrito ingredients – garlic, onion, green pepper, cilantro, and jalapeños. You’ll want to sauté this mix until the kitchen is filled with a vibrant aroma. The key is to cook just until the vegetables are soft, integrating the blend into any leftover chicken drippings in the pan.
Pro Tips for Making Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- Rice Technique: Rinse your rice thoroughly to remove excess starch, ensuring fluffy grains.
- Spice Balance: Adjust the seasoning to taste before covering for the perfect spice level.
- Make Ahead: The flavors deepen with time, making it an excellent dish to prepare ahead of an event.
- Ingredient Freshness: Use fresh cilantro and lime juice for that extra zesty finish!
How to Serve Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Garnishes
Add a sprinkle of fresh cilantro and a squeeze of lime juice to brighten every serving, enhancing that authentic flavor profile. A few sliced avocado pieces can also add a creamy contrast.
Side Dishes
This dish pairs beautifully with a simple green salad or tostones, which are crispy fried plantains that offer a lovely complement to the richness of the chicken and rice.
Creative Ways to Present
For an elegant touch, serve it in a rustic bowl with the chicken perfectly placed atop a mound of rice, adorned with colorful veggies. For a festive gathering, create a “build-your-own” station with different garnishes and sides.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftovers in an airtight container for up to three days. It’s a convenient option for meal prepping, allowing you to enjoy a quick and nutritious meal later in the week.
Freezing
Freeze in individual portions for up to two months. This makes it easy to defrost and enjoy whenever you’re in the mood for a quick, home-cooked meal.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of water or broth to loosen the rice. Alternatively, microwave on medium power to avoid overcooking the chicken.
FAQs
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Can I use a different type of rice?
While basmati rice is recommended for its quick cooking and flavor absorption, jasmine or short-grain rice could be used, though it might alter the texture slightly.
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What can I substitute for cilantro if I don’t like it?
Parsley is a great alternative. It adds a fresh, herbaceous note without the distinct taste of cilantro.
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Can this dish be made spicier?
Absolutely! Increase the amount of cayenne pepper or add an extra jalapeño to boost the heat level to your liking.
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Is it necessary to marinate the chicken?
While marinating enhances the flavor significantly, you can skip this step if pressed for time and still achieve a delicious result.
Final Thoughts
Inviting you to bring a taste of Puerto Rico to your kitchen, Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is a hug in a bowl. Its vibrant flavors and aromatic spices will make your kitchen the heart of your home. Give it a try and let the magic happen!
Print
Mama’s Puerto Rican Chicken and Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Mama’s Puerto Rican Chicken and Rice, also known as Arroz con Pollo, is a flavorful, comforting dish featuring tender seasoned chicken thighs simmered with rice, vegetables, and aromatic spices. This one-pot meal is perfect for a hearty family dinner, blending savory, spicy, and herbal flavors in every bite.
Ingredients
For the chicken:
- 2 tablespoon olive oil, divided
- 1 1/2 pounds boneless skinless chicken thighs
For the adobo seasoning:
- 1 teaspoon cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon red cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
For the sofrito & rice:
- 3 cloves garlic, minced
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced white onion
- 1/4 cup finely diced cilantro
- Optional: 1 jalapeno, diced
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tomato sauce
- 1 1/4 cups water
- 1 cup basmati white rice
- 2/3 cup frozen peas
- Optional: 1/2 cup pitted green olives
Instructions
- Marinate the chicken: Add chicken to a large bowl, then toss with 1 tablespoon olive oil and adobo seasonings (cumin, paprika, chili powder, cayenne, onion and garlic powders, coriander, salt, and pepper). Cover and marinate for 30 minutes, or skip to cooking if short on time.
- Cook the chicken: Heat remaining 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Add chicken and season with extra salt and pepper. Cook 4-5 minutes per side until browned. Remove from skillet and set aside.
- Make sofrito: In the same skillet, sauté garlic, jalapeno (if using), green pepper, onion, and cilantro for 2-3 minutes until fragrant and softened.
- Add spices and liquids: Stir in cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper; cook for 30 seconds. Add tomato sauce and water, stirring to combine. Bring to a simmer.
- Combine rice and vegetables: Fold in rice, peas, and olives. Nestle the browned chicken on top of the mixture.
- Simmer everything: Reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed.
- Serve: Garnish with cilantro and squeeze fresh lime juice over each serving. Serve hot for a flavorful, satisfying meal.
Notes
- Use white basmati rice; brown rice will require longer cooking and more liquid. Cauliflower rice is a low-carb alternative.
- Substitute ⅔ cup quinoa for rice if desired; cooking time and liquid ratio stay the same.
- Ensure the skillet is properly greased to prevent sticking and ensure even cooking.
- This dish is best served immediately but can be stored in the refrigerator for up to 3 days.
- Adjust spice level by increasing or decreasing cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18.8 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 13.8 g
- Trans Fat: 0 g
- Carbohydrates: 46.8 g
- Fiber: 4.6 g
- Protein: 37.6 g
- Cholesterol: 125 mg
