Greetings culinary enthusiasts, today I bring to you a delightful dish that embodies the flavors of Puerto Rican cuisine: Arroz Con Pollo! As a self-proclaimed lover of Latin American dishes, I am excited to share with you this flavorful recipe that has been passed down from generations.
Arroz con Pollo is a traditional one-pot comfort food that is as delicious as it is easy to make. This hearty meal features fluffy medium-grain rice that simmers alongside tender chicken pieces in a savory broth flavored with spices and herbs like adobo seasoning, cilantro, and Sazon Goya con culantro y achiote.
With each bite, you’ll savor the unmistakable taste of Puerto Rican-style Arroz Con Pollo, which has been known to captivate the hearts of many! Whether you’re an experienced home cook or a beginner seeking to explore new flavors, this recipe promises to be your new favorite.
So join me on this culinary adventure and let’s bring the vibrant flavors of Puerto Rican cooking right into your kitchen with this time-honored classic dish – Arroz Con Pollo!
Why You’ll Love This Recipe
Are you looking for a comforting and hearty meal to satisfy your cravings? Look no further than this Puerto Rican Arroz Con Pollo recipe. This dish is the embodiment of comfort food, combining savory chicken pieces with fluffy, flavor-packed rice. Not only is it a staple in Puerto Rican cuisine, but it is also loved by people worldwide.
One of the best things about this dish is that it is incredibly versatile. You can easily adjust the spiciness level by adding more or less adobo seasoning and sazon goya con culantro y achiote until you find your perfect balance. Additionally, you can swap out chicken thighs or bone-in chicken pieces for boneless chicken thighs or skinless chicken breasts.
What really sets this dish apart and why you will fall in love with it is that it’s a one-pot wonder. That’s right – all the ingredients get cooked together in one pot, which saves precious time on cleanup later. Plus, cooking everything in one pot allows all the flavors to meld together perfectly, ensuring that every single bite is packed with deliciousness.
Not only is this recipe easy to make and oh-so-flavorful, but it’s also budget-friendly. Perfect for feeding a crowd, this recipe calls for ingredients 1-4 to create an incredible meal that goes a long way.
Overall, this Puerto Rican Arroz Con Pollo recipe will become a staple in your household once you taste the aromatic spices mixed together with fresh cilantro and tomato paste to create the perfect combination of savory and aromatic flavors. It’s easy to make, versatile, budget-friendly and most importantly, delicious – what’s not to love?
Here are all the ingredients you’ll need to make this delicious Puerto Rican Arroz Con Pollo recipe!
- 2 lbs of chicken pieces (bone-in and skin-on chicken pieces, such as thighs or drumsticks, cut into serving portions)
- 2 cups of medium-grain rice
- 4 cups of water
- 1 chicken bouillon cube
- 1 tablespoon of olive oil
- Adobo Seasoning: 1 tablespoon.
- Sazón Goya Con Culantro y Achiote: 1 packet.
- Pepper: 1/4 teaspoon.
- Kosher Salt: 3/4 teaspoon.
- Tomato paste: 2 tablespoon
- Fresh cilantro (chopped): 1/4 cup
- Red bell pepper (julienned): 1/2
- Fresh cilantro (chopped): for garnishing
All of these ingredients can be found at your local grocery stores or online. Some substitutions/variations can be made based on your taste preference, which will be highlighted in the next sections of this recipe article.
The Recipe How-To
Now, it’s time to make the star of the show: Puertorican Arroz Con Pollo! This recipe is a crowd-pleaser that is perfect for any day of the week. Here’s how to make it:
- 2 lbs chicken pieces: You can use bone-in, skin-on chicken thighs or a whole chicken cut into 8 pieces. For a healthier option, use skinless chicken breasts.
- 2 tablespoons canola oil
- 1 1/2 teaspoons kosher salt: Use more or less depending on your taste preference.
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup medium-grain rice: The ideal rice for this recipe. Long-grain rice will not work well as it does not release enough starch.
- 2 cups water
- 2 chicken bouillon cubes
- 1 tablespoon tomato paste
- 1 packet Sazon Goya con culantro y achiote: this seasoning gives the dish its characteristic yellow color and delicious flavor.
- Fresh cilantro, chopped, for garnish
Step 1: Seasoning The Chicken
In a large bowl, mix together the salt, black pepper, ground cumin, oregano, turmeric, smoked paprika with 2 minced garlic cloves. Add in the chicken pieces and use your hands to massage the spices into the meat and set aside.
Step 2: Searing The Chicken
Heat up a large heavy pot (use one with a lid) over medium-high heat and add the canola oil.
Once hot, add the seasoned chicken pieces and cook until browned on both sides, for 5-7 minutes. Transfer the chicken to a plate and set aside.
Step 3: Sautéing Vegetables
Add the sliced bell pepper and minced garlic to the pot, and sauté until softened, 2-3 minutes.
Step 4: Add Remaining Ingredients
Add the rice to the pot and coat with the oil and vegetables, letting it toast for a few minutes without burning.
Dissolve the chicken bouillon cubes in 2 cups of hot water then pour it over the rice. Add in tomato paste, remaining garlic clove, and packet of Sazon Goya con culantro y achiote . Give everything a good stir.
Step 5: Cooking The Dish
Nestle in the chicken pieces into the rice mixture, reduce heat to medium then cover with a tight-fitting lid. Let cook for 20-25 minutes or until the rice is cooked through.
Take off heat then let it rest, covered, for an additional
Substitutions and Variations
If you’re in the mood to experiment with different flavors and textures, or if you’re missing a few ingredients, don’t worry, there are plenty of ways to make this Puerto Rican Arroz Con Pollo recipe your own.
For the chicken, you can use boneless chicken breasts instead of thighs. You can also use a whole chicken, cut into 8 pieces. If you prefer skinless chicken, then go ahead and remove the skin before cooking.
When it comes to the rice, medium-grain is ideal for this recipe. However, if you’re unable to get your hands on it, then go ahead and use long-grain rice. Just be mindful that the texture may turn out slightly different.
For the adobo seasoning, feel free to substitute with your preferred brand or make your own blend at home. You can also substitute Sazon with another brand that has coriander and annatto.
If you don’t have tomato paste on hand, no worries! You can use tomato sauce instead.
For those who are vegetarian or vegan, you can replace the chicken bouillon cube with vegetable broth and omit the chicken pieces entirely. Instead, add in some chopped vegetables like bell peppers or zucchini to amp up the flavor.
If you’re looking to add some heat, try adding in some diced jalapenos or crushed red pepper flakes. For those who want a milder version, simply omit these ingredients.
This recipe is just begging for personalization! Don’t be afraid to experiment with substitutions and variations until you achieve the perfect version for you.
Serving and Pairing
When it comes to serving and pairing, Puerto Rican Arroz con Pollo is a dish that can stand on its own, but it also pairs well with a variety of side dishes.
Traditionally, arroz con pollo is often served alongside a salad or light vegetable side dish, such as green beans or steamed broccoli. However, it also makes a perfect base for a heartier meal. By pairing the dish with roasted vegetables like bell peppers and carrots, you can create a balanced meal that’s both filling and flavorful.
Another great way to enjoy the dish is by pairing it with fried plantains, which add a touch of sweetness and crunch to this savory rice dish. The sweetness of the plantains plays nicely against the saltiness of the chicken and rice.
If you’re looking for something more refreshing to pair with your arroz con pollo, consider serving it alongside fresh salsa made from diced tomatoes, red onion, and chopped cilantro. This will add a much-needed burst of freshness to the rich flavors of the chicken and rice.
When it comes to drinks, opt for something light and refreshing like a cold beer or margarita if you want something alcoholic. For non-alcoholic options, consider lemonade or fresh fruit juice like pineapple or mango juice.
No matter how you choose to pair your Puerto Rican Arroz con Pollo, one thing is certain: this dish will quickly become a staple in your recipe rotation.
Make-Ahead, Storing and Reheating
Puertorican Arroz Con Pollo is a dish that can be made ahead of time and reheated with ease. In fact, I often find that this dish tastes even better the second day after all the flavors have had more time to meld together. To make sure your leftovers are just as delicious as the first time around, it’s important to follow the proper storage and reheating methods.
To store your Puertorican Arroz Con Pollo, simply transfer it to an airtight container once it has cooled down to room temperature. You can keep it in the refrigerator for up to 3-4 days or freeze it for up to 3 months. When you’re ready to reheat it, simply take it out of the fridge or freezer and let it come up to room temperature.
To reheat your Puertorican Arroz Con Pollo, you can use either a microwave or stovetop method. If you’re using a microwave, place the desired amount in a microwavable dish and cover with plastic wrap or a lid. Heat on high for about 2-3 minutes or until heated through. Stir occasionally to ensure even heating.
For stovetop reheating, add a little bit of water or chicken broth to a pot and heat over medium-high heat until simmering. Add your leftover Puertorican Arroz Con Pollo and stir occasionally until heated through. You may need to add more liquid if necessary.
Just like when you first made the dish, consider serving with freshly chopped cilantro for added color and flavor. With these tips, you’ll be able to enjoy this delicious comfort food anytime you want!
Tips for Perfect Results
To ensure that you achieve the perfect outcome for your Puerto Rican Arroz Con Pollo dish, here are some tips and tricks that I swear by:
1. Use a heavy-bottomed pot to cook the rice evenly and prevent burning at the bottom.
2. Rinse the rice thoroughly beforehand to remove excess starch and prevent the dish from becoming too starchy and glutenous.
3. Instead of using chicken pieces with bones, try boneless chicken thighs for a tender texture that will complement the rice perfectly.
4. Use fresh cilantro as it will add a distinct flavor to the dish while still keeping it light and refreshing.
5. Invest in good quality adobo seasoning and sazon goya con culantro y achiote as they are essential ingredients that are commonly used in many Spanish rice dishes.
6. Stir gently when adding ingredients like tomato sauce or tomato paste to avoid breaking down the rice grains.
7. Make sure that you do not add too much liquid (water and broth) as this can turn your dish into a soup rather than Puerto Rican Arroz Con Pollo, which is supposed to be fluffy and fragrant.
8. Let the dish rest for 10-15 minutes before serving so that the flavors can meld together.
By following these tips, you’ll surely be able to create an unforgettable Puerto Rican Arroz Con Pollo dish with all the beautiful colors, aromas and flavors of Puerto Rico.
Now that you have all the information on the ingredients, steps and tips for making Puertorican Arroz Con Pollo recipe, it’s essential to clear any doubts that may come to mind. This segment will answer frequently asked questions that may appear while cooking the dish. So go through this segment carefully and get ready to cook like a pro!
Is Mexican rice the same as Puerto Rican rice?
When it comes to rice recipes, Mexican and Puerto Rican versions may seem similar at first glance, but they have distinct differences. While Mexican rice is known for its bold and flavorful profile, it can pack a spicy punch. In contrast, Puerto Rican rice boasts a delicious blend of herbs and spices like oregano and cilantro, but it is not known for being spicy. So, if you have acid reflux or a low spice tolerance, this yellow rice recipe is perfect for you!
Why is my arroz con pollo mushy?
One of my go-to recipes is Arroz con Pollo, which I like to serve alongside sweet plantains for a complete dinner. However, if your Arroz con Pollo turns out mushy, it may be due to adding an excessive amount of water or overcooking it.
Why is my arroz con gandules mushy?
When making arroz con gandules, it’s crucial to avoid creating excess starch and gluten in the rice. Otherwise, you’ll end up with a sticky, unappetizing mess. To achieve a fluffy, fork-tender texture, I recommend stirring the rice as little as possible. This will also result in what we call “pegao,” the crispy, delicious layer of rice that forms at the bottom of the pan.
What do Puerto Ricans eat with rice?
In Puerto Rico, rice is often prepared with pink beans and pigeon peas. A popular version of this dish is Arroz con Pollo, which includes chicken and a variety of flavorful ingredients such as sofrito, tomato sauce, olives, and peppers. The combination of these ingredients creates a filling and delicious meal.
So there you have it, my fellow foodies. A recipe that is as classic as it is delicious, a taste of Puerto Rican comfort food straight from my kitchen to yours. Arroz con pollo may be ubiquitous across Latin America, but the Puerto Rican version stands out for its unique blend of spices and flavors. From the succulent chicken pieces to the fluffy grains of medium grain rice, each bite will transport you to the colorful streets of Old San Juan.
Why settle for ordinary when you can go Puerto Rican with your chicken and rice? Whether you’re hosting a dinner party or simply looking for a hearty weekday meal, this recipe is sure to please even the most discerning palate. So why not give it a try and see for yourself what all the fuss is about?
I hope these instructions have been helpful and easy enough to follow. Remember to experiment with your ingredients and make any adjustments to match your personal taste. Don’t be afraid to add your own twist and make this recipe your own.
Thank you for reading, and buon appetito!
Puertorican Arroz Con Pollo (Rice With Chicken) Recipe
- 4 -7 chicken pieces
- 1 cup rice
- 2 teaspoons olive oil
- 2 teaspoons sofrito sauce
- 2 cups water
- 1/8 teaspoon sazon goya con culantro y achiote
- 2 teaspoons adobo seasoning
- 1 chicken bouillon cube
- 1 teaspoon tomato paste
- 1 teaspoon cilantro
- chopped fresh cilantro (to garnish)
- In a 5 qt pot, heat olive oil and sofrito.
- Add chicken, cook until light golden.
- Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro.
- Cover and cook until chicken is done.
- When chicken is done, remove from pot and set aside.
- Add rice to same water you cooked chicken inches
- Cook rice as normal.
- When done, add chicken and cover. Leave for about 10 minutes.
- garnish with cilantro leaves. You can also add roasted bell peppers for garnish.
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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.