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
Units
Scale
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
