Mouth-Watering Arroz Con Pollo Recipe – Try it Today!
Hey there foodies! Are you ready for a culinary adventure? Because today I’m excited to share with you a classic Puerto Rican recipe that’s been passed down through generations. Get ready to savor the rich, bold flavors of Puerto Rican Arroz Con Pollo!
This recipe is the perfect combination of juicy chicken, aromatic rice, and savory seasonings that come together in a mouth-watering explosion of taste. It’s typically considered a comfort food and often served at family gatherings or special occasions. But trust me, this dish will leave you wanting more any day of the week!
I’ve personally fallen in love with this recipe because it’s truly a feast for the senses. The aroma alone will transport you to the sunny shores of Puerto Rico. And the flavors are so bold and unique, you’ll be doing a happy dance as soon as you take your first bite.
So go ahead and put on some salsa music, because we’re about to embark on a culinary journey that’ll leave your taste buds dancing all night long!
Why You’ll Love This Recipe
Hey, foodie! Ready to taste the Caribbean without leaving your home? Then get ready to fall in love with this Puerto Rican Arroz con Pollo recipe.
Firstly, why arroz con pollo? Because this dish is the quintessential comfort food for many Latin countries. But, the richness of flavors and aromas of Puerto Rican arroz con pollo is what makes it stand out from other Spanish rice dishes. Trust me; you don’t want to miss out on this experience.
This mouth-watering dish combines juicy chicken pieces, seasoned with Adobo seasoning and paprika, with long-grain white rice cooked in reduced-sodium chicken broth infused with dried oregano and ground cumin. The result is an explosion of flavors in every bite that will make you want to dance salsa.
But wait, there’s more! The addition of sofrito, made of peppers, onions, and garlic cloves blended together, enhances the aroma and flavor profile of the dish. And let’s not forget the secret ingredient: beer! Yes, a cup of your favorite beer brings all the flavors together to create a deliciously satisfying meal.
So whether you’re looking for a hearty dinner that will bring warmth to your soul or a way to transport yourself (and your taste buds) to the Puerto Rican streets where the intoxicating aromas fill the air—this dish is perfect for any occasion.
The best part? You won’t need any fancy kitchen gadgets to pull off this recipe. With just some basic ingredients and a pot to cook it in, you’ll have a flavorful and satisfying meal in no time.
Believe me when I say this recipe has quickly become a staple in my household. So go ahead and give it a try; I promise it will be love at first bite.
Ingredient List
Here is a list of all the ingredients you will need to make this delicious Puerto Rican arroz con pollo:
Ingredients 1
- 2 lbs chicken thighs, drumsticks, and breasts (bone-in, skin-on)
- 2 tbsp olive oil
- Salt and pepper for seasoning
- 1 large onion, diced
- 4 cloves garlic, minced or grated
- 1 red bell pepper, seeded and chopped
- 2 cups long-grain white rice
- 4 cups reduced-sodium chicken broth
- 1 can beer (optional)
- 1 can chopped tomatoes with juice
- 2 bay leaves
Ingredients 2
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
Ingredients 3
- 3 tablespoons canola oil
- 3 garlic cloves, minced or grated
- 1/4 cup sofrito (store-bought or homemade)
- 2 cups medium grain white rice (do not substitute!)
- 4 cups reduced-sodium chicken broth
- Salt to taste
Make sure to get these ingredients before starting the recipe.
The Recipe How-To
Now we get to the exciting part – cooking up this delicious Puerto Rican Arroz Con Pollo recipe! Trust me when I say that your kitchen is going to smell like a flavor fiesta.
Let’s get started:
Step 1: Prepare Chicken
Ingredients needed: *3 pounds of chicken (breasts, thighs or drumsticks), cut into pieces \
Method: To prepare chicken, season with adobo seasoning and set aside.
Step 2: Cook Chicken
Ingredients needed: *3 pounds of seasoned chicken, 2 tablespoons of olive oil, 1 tablespoon of adobo seasoning\
Method: Heat a large pot over medium heat and add olive oil to it. When it’s smoking hot, brown the chicken on all sides. Once browned, remove from the pot and put aside.
Step 3: Saute Onion and Garlic
Ingredients needed: 1 large onion, diced; 4 garlic cloves, minced
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Method: In the same pot on medium heat, saute onion until it’s translucent. Then add minced garlic and cook for an additional minute.
Step 4: Add Grains & Liquid
Ingredients needed: 2 cups of long-gain white rice, 4 cups of reduced-sodium chicken broth, 1 can (14 oz.) of beer, 2 tomatoes diced, 2 bay leaves, 2 teaspoons of paprika, 1 teaspoon each of ground cumin and dried oregano, juice from one or two limes
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Method: Add the rice to the onions and garlic and stir well before adding in the other ingredients as well. Place the chicken back in the pot with the rice mixture along with beer, diced tomatoes, bay leaves, paprika, cumin and dried oregano. Squeeze the limes into the pot and finally, add chicken broth, stir well!
Step 5: Cook Rice
Ingredients needed: Chicken mixture prepared earlier\
Method: With the lid closed, bring to a simmer and then lower heat to low. Allow cooking for 25 minutes.
Step 6: Add Vegetables
Ingredients needed: 1 red bell pepper
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Method: Stir in the bell pepper strips on top of the rice and chicken mixture. Cover and let it cook through for an additional 10 minutes or until the rice grains are fully cooked and tender when sampled.
Now that you have cooked essence of Puerto Rico in the comfort of your own kitchen, don’t hold back on that first epic spoonful! The flavors will dance across your palate and make you feel like you’re eating this dish on a balcony overlooking Old San Juan.
Substitutions and Variations
If you’re looking to put a unique spin on this Puerto Rican Arroz Con Pollo recipe, there are plenty of substitutions and variations you can try. Here are some ideas to get you started:
– Protein: You can switch up the protein in this dish by using bone-in chicken thighs or drumsticks instead of chicken breasts. For a vegetarian version, replace the chicken with plant-based proteins like firm tofu or canned chickpeas.
– Rice: While long-grain white rice is traditional for this recipe, you can also use other types of rice such as jasmine or basmati for a fragrant twist.
– Broth: If you don’t have access to the reduced-sodium chicken broth, you can use vegetable broth instead. For a heartier version, try using beef broth.
– Beer: Instead of beer, you can use white wine for added depth of flavor in the dish.
– Vegetables and herbs: This recipe calls for tomatoes, bell peppers, garlic, and onions – but feel free to experiment with other vegetables like peas, corn, or carrots. You can also add fresh herbs like cilantro or parsley to brighten up the flavors.
Remember that substituting ingredients can change the overall taste and texture of the dish. I encourage you to experiment with your own flavor combinations until you find what suits your taste buds best.
Serving and Pairing
One of the best things about Puerto Rican Arroz Con Pollo is its versatility. This flavorful, comforting dish can be served on its own or as a side with your favorite Latin-inspired mains. I like to top my Arroz Con Pollo with a generous squeeze of fresh lime juice and some cilantro leaves for an extra layer of tanginess and freshness, but you can also serve it with some avocado slices, chopped tomatoes, and sour cream for some creaminess.
If you’re looking for a complete meal pairing, I suggest serving this dish with some simple sides that complement the flavors of the Arroz Con Pollo, like a crisp salad or roasted vegetables. A cold beer or glass of wine would also be the perfect drink pairing to balance out the savory flavors of this dish.
Want to make things even more interesting? Try mixing in some beans, corn or peas into the Arroz Con Pollo as it cooks to add more depth and texture. Alternatively, you could accompany this rice and chicken dish with some crispy fried plantains or sweet maduros(a sweet variety of plantain). Trust me; they will take this recipe to a whole new level.
Overall, Puerto Rican Arroz Con Pollo is a satisfying staple that practically pairs well, and offers endless options to customize and experiment with. So pick your favorite pairing approach and dig in!
Make-Ahead, Storing and Reheating
When it comes to making Puerto Rican arroz con pollo, there are a few things you can do to make life easier for yourself. Firstly, you can definitely make this dish ahead of time if you need to. Once cooked, simply allow the dish to cool completely and then transfer it into an airtight container before popping it in the fridge.
In terms of storing, if you store your arroz con pollo properly in the fridge, it should last for around 4-5 days without any issues. To reheat the dish, I would suggest either microwaving portions or placing the entire container in the oven at 350°F (175°C) until it is heated through. If reheating individual servings, be sure to cover them with a damp paper towel first to avoid them drying out.
If you know that you won’t have a lot of time on your hands when you want to eat your arroz con pollo again, another option would be to freeze it for future use. This can be especially handy if you want to have some meals prepped and ready to go when life gets busy.
To freeze, wait for the dish to cool down completely before transferring it into an airtight container or Ziploc bag with as much air removed as possible. When you’re ready to reheat, just take out the container or bag from the freezer and place it in the fridge overnight for gradual thawing. Reheat as normal once fully defrosted.
With these tips and tricks up your sleeve, there’s no reason why you can’t enjoy delicious Puerto Rican arroz con pollo anytime you like, without having to worry about time constraints or freshness issues!
Tips for Perfect Results
Now that you know how to make the perfect Puerto Rican Arroz Con Pollo, it’s time to learn some tips to take your dish to the next level. Here are a few essential tips that will help you achieve that authentic Puerto Rican flavor every time:
1. Use long-grain white rice
For the best results, always use long-grain white rice. You can also use medium-grain or short-grain rice, but this might result in a stickier consistency. Long-grain rice works best because it has less starch than other varieties of rice, which will keep your arroz con pollo from becoming too sticky.
2. Marinate your chicken
Marinating your chicken before cooking is a crucial step, as it will infuse your chicken with flavors and make it more tender. For this recipe, I recommend using adobo seasoning or a mixture of lime juice and adobo seasoning to marinate the chicken.
3. Use chicken thighs and drumsticks
Chicken thighs and drumsticks are perfect for this recipe because they have a lot of flavor, and their meat remains juicy even after being cooked for an extended period. If you really need to use chicken breast for dietary reasons, make sure to season them well as they can easily dry out.
4. Sauté the rice before adding liquid
Sautéing the rice before adding liquid gives it an extra layer of flavor and prevents it from becoming too sticky during cooking. Heat olive oil in a pan over medium-high heat and add the rice until lightly browned.
5. Use low sodium broth
Reduced-sodium chicken broth is ideal for this recipe because it doesn’t overwhelm the other flavors in your dish. The broth works perfectly with beer in this recipe, which significantly enhances the flavor.
6. Don’t Stir too often
Stirring too often when making arroz con pollo can cause the dish to become sticky instead of forming individual grains of rice. Resist the temptation to stir often and let the liquid evaporate at its own pace.
7. Let it rest before serving
Let your arroz con pollo rest for 10-15 minutes before serving. This allows the flavors to meld together and makes the texture more tender.
By following these tips, you’ll be able to create the best and most authentic Puerto Rican Arroz Con Pollo around!
FAQ
Now that you have all the details for making a delicious Puerto Rican Arroz con Pollo recipe, it’s time to anticipate potential questions you might have. Here are some frequently asked questions with answers to help you get the best result from your cooking effort.
Is Mexican rice the same as Puerto Rican rice?
Both Mexican and Puerto Rican rice pack a punch in terms of flavor, but differ in heat. Mexican rice is known for its bold and lively taste, often accompanied by spicy notes, while Puerto Rican rice is bursting with flavor due to its use of aromatic herbs and spices like oregano and cilantro. Unlike its Mexican counterpart, this yellow rice recipe has a mild flavor profile that won’t cause any discomfort for those with acid reflux.
Why is my arroz con pollo mushy?
As a chef experienced in Brazilian and American cuisine, I have learned that Arroz con Pollo, a beloved one-pot dinner, is best served alongside sweet plantains. However, if you find that your dish is coming out mushy, it may be due to adding too much water or overcooking the ingredients.
Why is my arroz con gandules mushy?
When making arroz con gandules, it’s important to minimize stirring in order to avoid creating excess starch and gluten. If you stir too much, the rice can become sticky and mushy. To achieve the desired fluffy and fork-tender texture, avoid over-stirring. Plus, with less stirring, you’ll also get the bonus of delicious pegao!
Why is Puerto Rican rice so good?
One of the secrets to make a mouth-watering Puerto Rican dish is the use of sofrito, a fragrant mixture made of green peppers, onions, garlic, ajis dulces, and recao. Sofrito is considered the backbone of Puerto Rican cuisine due to its unbeatable taste and its versatility in cooking.
Bottom Line
Are you feeling adventurous in the kitchen? Do you want to spice up your dinner routine with a delicious and flavorful dish?
If so, then give Puerto Rican Arroz Con Pollo a try! This mouth-watering dish will transport you to the sunny beaches of Puerto Rico with every bite.
Not only is it packed with savory flavors that will tantalize your taste buds, but this recipe also offers endless possibilities for customization, so you can make it your own. Plus, it’s easy to prepare and can be made ahead of time, perfect for those busy weeknights.
So next time you’re craving something different, give Puerto Rican Arroz Con Pollo a shot – trust me, your taste buds will thank you.
Puerto Rican Arroz Con Pollo (Rice and Chicken) Recipe
Ingredients
- 4 chicken breasts, with bone, halved crosswise
- 4 chicken drumsticks
- 4 chicken thighs
- 3 ounces spanish chorizo, skinned and cut into 1/4-inch-thick slices
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons paprika
- 2 bay leaves
- 1 lb tomatoes, seeded and chopped
- 1 (12 ounce) bottle beer (not dark)
- 1 1/2 cups reduced-sodium chicken broth
- 2 cups long-grain white rice (14 oz.)
- 1 tablespoon adobo seasoning (Dry Adobo Spice Mix)
- 1/2 cup adobo marinade ($notetemplate1$)
- 3/4 cup sofrito sauce ($notetemplate1$)
- 2 limes, cut into wedges
Instructions
- Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
- Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
- Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
- Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
- Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
- Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
- DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.