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    Home » Tasty Recipes

    January 5, 2019 Puerto Rican Recipes

    Arroz Con Pollo (Puerto Rican Rice With Chicken)

    Arroz con pollo, also known as Spanish rice with chicken is a Puerto Rican and in general Latin/Spanish classic dinner dish. Arroz con pollo is a one pot meal that is filling and flavorful.

    Cooked yellow rice in a pot with cooked drumsticks.

    This easy arroz con pollo is a staple in my house. It's been a comfort dish I grew up with and one I will never get tired of eating. The rice is tender, the chicken is tender, and the flavor profile is out of this world! Best part is, that it's all done is less than an hour, but you're only prepping/at the stove for less than 20 minutes. Come on now. This authentic arroz con pollo recipe is legit a must make recipe and a must have recipe in your home.

    What Ingredients Are In Arroz Con Pollo

    Arroz con pollo can be made as easily or as complex as your imagination and pantry/fridge allow it to be. For this recipe, I am making an easy arroz con pollo that ingredients include-

    • Oil
    • Homemade Sofrito- (It has it's onions, cilantro, peppers, and garlic already in it -so for this recipe I won't be adding more.)
    • Goya Sazon
    • Seasonings- such as garlic powder, dried oregano, salt, black pepper. You can add Adobo for a boosted flavor too!
    • Tomato Sauce/Paste
    • Bay Leaves
    • Chicken Broth- (you can use "cubitos" or bullion powder)
    • Chicken (I am using bone IN drumsticks, but you can use thighs, wings, or boneless chicken in your arroz con pollo)
    • Rice- Medium or long grain are preferred. Use the rice you're familiar with, if desired.

    These are what I call essential ingredients to use in arroz con pollo.

    Spanish rice garnished with cilantro on a wooden spoon.

    Here are some additional add in's to elevate your arroz con pollo

    • green olives
    • sweet corn kernels
    • peas
    • fresh cilantro
    • fresh chopped peppers/onions
    • saffron

    Want to know how to make sofrito? Check out this video on how to make Puerto Rican Sofrito!

     

    How Do You Make Arroz Con Pollo (Rice With Chicken)

     Spanish rice, cooked chicken, and a bay leaf in a black pot.

    To make this Puerto Rican arroz con pollo you need to:

    SEASON YOUR CHICKEN:

    • In my culture, we're known to not measure. Everything is by sight and taste, which allows each family recipe to be unique. For my arroz con pollo I like to season my chicken with salt, black pepper, garlic powder, and oregano (lots of oregano).

    SAUTE YOUR CHICKEN:

    • Once your chicken has been seasoned, let it sit for like ten minutes. Then you're going to heat oil (I use olive, you can use vegetable) in your caldero or heavy bottom large pot. I have recently started using an Imusa rice pan, and have zero complaints! Add your chicken and brown both sides of the chicken. You want to just brown it, not deep fry it!

    ADD YOUR SOFRITO AND SEASONINGS:

    • This is the part where this easy arroz con pollo recipe transforms into YOUR arroz con pollo. I like to add in my homemade sofrito (be generous), seasonings, bay leaves, tomato sauce, and depending on what's on hand, red/green bell peppers, some people add corn too!

    STIR IN YOUR RICE:

    • Medium grain rice and long grain rice are the favorites for most people I know. Just do not use brown rice -it will take FOREVER! I like to make sure my rice gets completely coated before adding in the broth.

    ADD IN YOUR CHICKEN BROTH:

    • Let's be honest, almost every Latin household uses water and makes their own broth by adding in Knorr chicken bullion cubes or powder. If you want to do this, add a teaspoon of bullion for every cup of water you add. Or if you have chicken broth leftover from making some chicken noodle soup, by all means, use that. Once you add in your broth (or water) you will bring the water to a gentle boil. Allow the rice to cook uncovered until most of the water has absorbed, and then lower your heat to medium low, cover and walk away for 25-30 minutes.

    cooked chicken with a bay leaf on a bed of Spanish rice

    How Long Do You Cook Arroz Con Pollo

    The total process from oil hitting the pan to rice being fluffy should take about 45 minutes to make arroz con pollo. But it's not like baking. Depending on your pot, grain of rice, and even the difference between using gas or not play a role. Don't be alarmed if it takes slightly longer.

    As far as the actual "cook time" where you walk away from the arroz con pollo in the pan, that should take about 25-30 minutes.

    How Do You Make Arroz Con Pollo Fast

    2 ways.... use a rice cooker, or an Instant Pot. Now, we all know I love my Instant Pot to make some Puerto Rican Instant Pot Beans.... but I have not ventured into making arroz con pollo in the Instant Pot.

    But if I were to say how, I'd suggest using the saute setting to follow this recipe, then add the same measurements for rice and liquid, cover and hit the rice button for 12 minutes.  Now I'm going to have to go make it and maybe a Cuban and a Mexican arroz con pollo recipe!

    Check out my friend Joyce's Puerto Rican Arroz con Habichuelas Instant Pot recipe over at My Stay At Home Adventures! (Here's a photo of her yummy rice with beans.)

    Instant-Pot-Arroz-Con-Habichuelas-2F-Puerto-Rican-Rice-and-beans-1

    That's it mi gente, this is how you make Puerto Rican easy arroz con pollo. Give it a shot and let me know in the comments below how you make it, and any changes you make to yours. From my kitchen to yours, buen provecho!

     

    arroz con pollo in a black pan with a wooden spoon.

    Cooked yellow rice in a pot with cooked drumsticks.

    Arroz Con Pollo (Puerto Rican rice with chicken)

    A flavorful one pot meal inspired by the Puerto Rican cuisine. This flavorful Spanish rice dish is protein packed with chicken.
    4.64 from 30 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Puerto Rican
    Keyword: arroz con pollo, chicken, rice
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Calories:
    Author: Neyssa

    Ingredients

    • 2 tablespoons of oil

    Chicken Ingredients

    • 6 drumsticks mix and match with thighs, wings if desired
    • 1 teaspoon of salt
    • 1 teaspoon of black pepper
    • 1 teaspoon of garlic powder
    • 1 tablespoon of dried oregano

    Rice Ingredients

    • ⅓ cup of homemade sofrito
    • 2 garlic cloves minced (optional)
    • ¼ cup of cilantro chopped (optional)
    • 4 oz of tomato sauce
    • 1-2 packets of Goya Sazon packet
    • 2 bay leaves
    • ½ tablespoon of dried oregano
    • 1 teaspoon of adobo optional
    • salt and pepper to taste
    • 2 cups of long grain rice
    • 2 ½ cups of chicken broth or water with 2 teaspoons of chicken bullion

    Instructions

    • In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
    • Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
    • After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
    • Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
    • After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

    TIPS FOR SUCCESS

    • Rice can be stored in the fridge for up to 3 days -great for meal prepping!
    • When reheating rice, add a little bit of oil to the pan and enjoy nice fried arroz con pollo!
    • Rinse your rice for a fluffier and non-sticky arroz con pollo.
    • Be creative and make this arroz con pollo your own by incorporating your favorite veggies!

    RELATED RECIPES TO ARROZ CON POLLO

    Bacon Vienna Spanish Rice
    Arroz con Salchichas | Rice with Vienna and Bacon
    rice pudding with cinnamon on a white plate
    Arroz con Dulce | Rice Pudding
    Arroz Con Maiz| White Rice and Corn Recipe
    Arroz con Maiz | Rice with Corn
    Arroz Con Tilapia| Rice with Tilapia
    Arroz con Tilapia | Rice with Tilapia

     

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    Reader Interactions

    Comments

    1. Evelyn Lee says

      December 22, 2019 at 3:07 pm

      How many people does this serve?

      Reply
      • Neyssa says

        January 04, 2020 at 3:20 am

        Eh, like 6?

        Reply
    2. Kelly DeFio says

      January 31, 2020 at 2:04 am

      5 stars
      I’m giving 5 stars b/c recipe looks delish and I love arroz con pollo. I so wish I could find feedback on using an instant pot. From what I have read.. not very positive😞. Anyhoo.. I’m going to follow your recipe with your suggestions for ip use.. fingers crossed. Tomorrow is the day... anyone with success... plz lmk.. ty!

      Reply
      • Neyssa says

        February 12, 2020 at 9:52 pm

        Ha! Yes, I've yet to make rice in the IP. Please let me know how it goes for you! Maybe I'll test it out this weekend.

        Reply
    3. Joyce says

      April 09, 2020 at 8:53 pm

      The flavor of this dish is outstanding, but the 2 1/2 cups of broth was not enough. I had to add water several times in order to soften the rice. For 2 cups of rice it seemed as if it was not going to be enough and since I never made this before I was no expert. I added diced onion and pepper as well as some peas! DELISH!!

      Reply
      • Neyssa says

        April 10, 2020 at 8:07 pm

        I apologize! I retested it last week and need to update the recipe. 🙂 So sorry!

        Reply
    4. YVETTE SOTO says

      May 01, 2020 at 6:20 pm

      I give this recipe 5 STARS!! I am a New York Rican and I take pride in making all the traditional dishes I grew up with and loved. My Dad was a chef for 60+ years and I started my Puerto Rican kitchen at the tender age of 11. This recipe ROCKS!! Remember the type of rice requires different measure of liquids to get the rice right. I never learned to cook for 2 persons but I made this for 15 persons and it came out wonderful. Upon serving, I garnished with roasted red peppers and it did make a statement. Everyone loved it in Bedford, TX. WEPA!! WEPA!! WEPA!!

      Reply
      • Neyssa says

        May 05, 2020 at 12:47 pm

        Aww thank you so much for the sweet comment. So glad your family enjoyed it. 🙂

        Reply
    5. Nicole Bouten says

      January 07, 2021 at 10:40 am

      5 stars
      Love this recipe...the fam loved it...question, I saw another arroz con pollo recipe with Martha Stewart, she put the dutch oven in the oven for about 25 min instead of cooking it on the stove after adding the rice...is it possible to do the same with this recipe? I can never get my rice right 🙁

      Reply
      • Neyssa says

        February 04, 2021 at 1:19 pm

        Hmmm.... I have never done that, to be honest. I'm assuming you can? The cooking should continue in the oven.

        Reply

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    Guided by taste, not measurements, I strive to recreate classic Puerto Rican and Cuban recipes treasured by those that have come before us. Read more about me!

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