Arroz Con Pollo Puerto Rican Chicken And Rice

Today’s Latin recipe is bursting with flavors that I find both familiar and exotic. This dish has something for everyone, and I know you’ll love it as much as I do.

Chicken and Rice

Every culture has some form of rice dish that is pretty iconic. From Biryani from South East Asia, to Paella and Spanish Chicken and Rice from Spain, Jambalaya from NoLa, and Jollof Rice from west Africa, are just a few examples.

What is Arroz con Pollo?

Arroz con Pollo is a classic dish from Latin American and Spanish cuisines. The name literally translates to “rice with chicken,” and that’s exactly what you get – a delicious, one-pot meal of tender chicken and flavorful rice. Its roots trace back to the Spanish dish paella, but over time, it’s been adapted by different Latin American countries, each adding its own flair. A Cuban household might add a splash of beer in the rice, or in Peru you might even find it tinged green due to cilantro-infused rice. Each region or household might have its own variation, but the essence remains the same where the chicken and rice are cooked together, allowing their flavors to meld beautifully. Today I am presenting you with a Puerto Rican version. It needs some special ingredients, and some tips and tricks. But once you master this easy recipe, the result is a flavor bomb.

What Cut of Chicken is Best?

Most people prefer using chicken thighs or drumsticks for their Arroz con Pollo, typically bone-in, skin-on cuts to maximize flavor and juiciness. These cuts hold up well during the cooking process and infuse the rice with a rich, savory taste. Some people prefer using a combination of thighs, drumsticks, and even wings for this chicken and rice recipe. Skin-on chicken can add richness and flavor, but it does add extra fat. If you’re looking for a lighter dish, you might choose skinless cuts. I don’t recommend chicken breasts for this recipe, as they tend to dry out with longer cooking time and wouldn’t be as juicy or tender as dark meat.

Ingredient Needed

Chicken – I prefer bone-in, skin on chicken thighs in this dish. Sofrito – Many Puerto Rican dishes start with sofrito as base. It’s basically a quick blend of cilantro + culantro + onion + garlic + green peppers. You can check my Sofrito post for more details. Chicken Bouillon – Gives instant flavor boost to the marinade. Spices and Seasonings – Cumin, Sazon seasoning (cilantro y achiote), oregano, salt, pepper. Lime Juice – Freshly squeezed. Olive Oil – Used for both marinating and sautéing. You can also use any other light, neutral flavored oil. Veggies – Onion and bell peppers. Garlic – I love plenty of garlic. Tomato Sauce – Adds a tangy richness to the pot. Rice – Medium grain is most traditional. Chicken Broth – Much better than just plain water. Green Olives – Another must in Latin cuisine. Frozen Peas – Another veggie boost. Cilantro – For garnish. Lime Wedges – To serve.

Puerto Rican Arroz Con Pollo Recipe

Marinate Chicken: First, I combine the chicken with sofrito, bouillon, cumin, Sazon seasoning, oregano, lime juice, and olive oil. Then, I refrigerate it for 2-4 hours, or overnight for the best flavor.
Sear Chicken: When ready to cook, I heat 2 tablespoons of olive oil in a heavy-bottom pot. Then, I sear the chicken on both sides for about 8-9 minutes, until golden brown. After that, I remove the chicken and set it aside. 3: Sauté Veggies: In the same pot, I sauté diced onions and bell peppers, seasoning with salt and pepper. Then, I add garlic and stir in tomato sauce along with the reserved marinade.
Toast Rice: Next, I add the rice to the pot and toast it for 2-3 minutes, mixing well with the sautéed ingredients. 5: Assemble & Cook: Then I add chicken broth, olives, and peas. I place chicken back in, skin-side up. I cook uncovered until the water bubbles, then cover and cook for 25-35 minutes, or until the rice is fully cooked. The time will vary depending on the type of rice and the thickness of the pot’s bottom. While it’s cooking, check out my collection of favorite Puerto Rican recipes. If you want crispy brown rice, known as pegao, cook additional 4-5 minutes, making sure the rice is crispy brown at the bottom, but not burnt. 6: Garnish & Serve: Finally I sprinkle my arroz con pollo with chopped cilantro and serve with lime wedges on the side.

What is Pegao?

Pegao is that layer of crispy, golden-brown rice that forms at the bottom of the pot when you’re cooking dishes like Arroz con Pollo. The term “pegao” is derived from the Spanish word “pegar,” which means “to stick,” and it’s considered a culinary treasure in many cultures. This crunchy layer is rich in flavor, having absorbed all the wonderful seasonings and chicken juices during the cooking process. Achieving the perfect pegao involves a bit of finesse, you want it crispy and browned but not burnt. To get it, you may need to cook the dish a few minutes longer, carefully monitoring to make sure it doesn’t turn from a delicious crunch to a burnt layer.

Alpana’s Tips

Use the Right Rice: I recommend using medium-grain rice for its ability to absorb flavors well while maintaining structure. Saying that, I have cooked this with basmati rice too, and it works wonderfully.
Season Generously: I don’t skimp on the spices. The Sazon seasoning, cumin, and oregano are key to that distinct flavor.
Marinate Longer: The longer I marinate the chicken, the more flavorful it becomes. Overnight is ideal, but even a minimum of 2-4 hours works wonders.
Rice-to-Chicken Broth Ratio: The rice-to-chicken broth ratio is crucial for perfect Arroz con Pollo. Generally, I follow a 1:1 ratio, but this can vary based on the type of rice, cooking vessel, and climate. Medium-grain rice retains moisture well, but long-grain like Basmati may require slightly less broth. Using a heavy-bottomed pot can help retain moisture, allowing for less broth. I also account for additional liquids like tomato sauce and marinade when measuring. Nailing this ratio ensures the rice absorbs all the delicious flavors without becoming mushy.
Aim for the Pegao: For that delightful crispy bottom layer, I cook the dish an additional 4-5 minutes after the rice is done. I keep a close eye on it to avoid burning.

Variations

Cuban style Arroz con Pollo: It’s close to Puerto Rican style, except they do not use sofrito in the beginning. Colombian Style: In this version, I add vegetables like carrots, corn, and potatoes, along with a unique blend of spices. Peruvian Style: Features aji amarillo, a Peruvian yellow pepper, and often uses beer in the broth for added depth. Spanish style: I use unique Spanish seasonings along with saffron.

Make this classic Puerto Rican Chicken and Rice the next time you are hunting great ethnic flavors and in the mood for home made comfort food. Check out my other Puerto Rican Recipes too for some amazing flavors. Its one of our favorite Latin cuisines for good reason.