If you’re looking to infuse your meal with rich flavors and soulful ingredients, then Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is just the dish you need to try. This delightful recipe brings a taste of Puerto Rico straight to your kitchen, delivering warmth and comfort with every bite.
Why You’ll Love This Recipe
- Authentic Flavor: This dish beautifully captures the essence of Puerto Rican cuisine with its vibrant spices and savory ingredients.
- One-Pot Wonder: Simplify your cooking and cleanup with this easy one-pot meal that’s perfect for any night of the week.
- Customizable: Whether you prefer it spicy or mild, this recipe can easily be adjusted to suit your taste buds.
- Family Favorite: Chicken and rice is an all-time favorite that pleases even the pickiest eaters in the family.
Ingredients You’ll Need
The beauty of Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) lies in its simple yet flavorful ingredients. Each element plays a crucial role, from the spices that create a robust adobo seasoning to the fresh vegetables that form the heart of the sofrito.
- Olive Oil: Imparts a rich and fruity base for browning the chicken perfectly.
- Chicken Thighs: Their tender texture and rich flavor make them ideal for absorbing the spices.
- Adobo Seasoning: A homemade blend of spices that adds warmth and depth to the dish.
- Garlic, Green Pepper, and Onion: These fresh vegetables create an aromatic sofrito that infuses the rice with flavor.
- Tomato Sauce: Adds a slight tang and complements the spices beautifully.
- Basmati Rice: Its long grains soak up all the delicious flavors without getting mushy.
- Green Olives: Optional, but they add a briny kick that lifts the entire dish.
Variations
Don’t hesitate to put your own twist on Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo). It’s remarkably versatile, allowing you to adapt it according to dietary preferences or available ingredients. Here are some variations to inspire you!
- Vegetarian Version: Substitute the chicken with hearty vegetables like zucchini or bell peppers for a veggie-packed meal.
- Spicy Kick: Increase the chili powder or add fresh jalapeños to raise the heat level to your liking.
- Whole Grain Option: Switch the rice with quinoa for a higher protein, whole grain alternative that still cooks up beautifully.
How to Make Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Step 1: Marinate the Chicken
Begin by mixing the chicken thighs with olive oil and an array of spices to create a vibrant adobo seasoning. Allow the chicken to marinate for at least 30 minutes. This step ensures the chicken is flavorful before even hitting the skillet.
Step 2: Brown the Chicken
In a heated skillet, brown the marinated chicken on both sides. This not only deepens the flavor but also seals in those delightful juices. Once browned, remove the chicken from the pan and set it aside.
Step 3: Prepare the Sofrito
Using the same skillet, quickly sauté garlic, peppers, onion, and cilantro to build your aromatic sofrito. Adding in spices and tomato sauce afterwards allows for a combination that’s simply intoxicating.
Step 4: Combine and Cook
Introduce rice, peas, and olives to the pan. Pour in some water, then nestle the chicken right back into this savory pool. Cover the skillet and let it simmer gently until the rice is tender and the chicken is fully cooked.
Pro Tips for Making Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- Adobo Marvel: Don’t skip the marination. It infuses the chicken with depth and warmth that is essential to the dish’s character.
- Rice Right: Use basmati rice for the best texture; it cooks perfectly in sync with the chicken.
- Simmer Success: Make sure to maintain a gentle simmer; too vigorous, and the rice may overcook before absorbing all the flavors.
- Garnish Gracefully: A sprinkle of fresh cilantro and a squirt of lime at the end make all the difference.
How to Serve Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Garnishes
A touch of fresh cilantro and a squeeze of lime juice can amplify the flavors of Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo), making it even more refreshing and zesty.
Side Dishes
A simple side of fried plantains or a crisp green salad pairs beautifully, adding a delightful contrast to the hearty rice and chicken.
Creative Ways to Present
Serve this dish family-style straight from the skillet, or for a touch of elegance, mound the rice onto a platter and arrange the chicken on top for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of this savory delight can be stored in an airtight container in the refrigerator for up to three days, allowing the flavors to develop even further.
Freezing
For longer storage, freeze the chicken and rice separately for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the rice and chicken in a covered dish in the oven, or in individual servings in the microwave. Add a splash of water to maintain moisture.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, but keep in mind that thighs tend to be juicier and more flavorful. If you prefer breasts, make sure not to overcook them, as they can dry out more easily.
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What if I don’t have all the spices for adobo seasoning?
You can use a pre-made adobo seasoning from the store, but for the richest flavor, try to include at least cumin and paprika.
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Can I make this dish ahead of time?
Absolutely! This dish keeps well and actually tastes better the next day as the flavors meld together even more.
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How can I make this dish gluten-free?
This recipe is naturally gluten-free unless cross-contaminated ingredients are used. Ensure all spice labels and tomato sauce specify gluten-free.
Final Thoughts
Indulging in Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is like receiving a warm hug from the island. I encourage you to share this dish with loved ones and bring a piece of Puerto Rican love into your home. Enjoy!
Print
Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Mama’s Puerto Rican Chicken and Rice, also known as Arroz con Pollo, is a flavorful and hearty dish combining tender marinated chicken thighs with seasoned rice, vegetables, and sofrito, creating a comforting and authentic Latin-inspired meal perfect for weeknights or gatherings.
Ingredients
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 (preferably rinsed)
- 2/3 cup frozen peas (or rinsed and drained pigeon peas)
- OPTIONAL: 1/2 cup pitted green olives
Instructions
- Marinate the chicken: Add chicken to a large bowl. Drizzle with 1 tablespoon olive oil and toss with the adobo seasoning mixture including cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and pepper. Cover and refrigerate for at least 30 minutes for maximum flavor, or proceed immediately if short on time.
- Cook the chicken: Heat remaining 1 tablespoon olive oil in a large deep skillet or pot over medium-high heat. Once hot, add the marinated chicken and season with a bit more salt and pepper. Cook until browned, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- Sauté the sofrito: In the same skillet, add garlic, jalapeno (if using), green pepper, onion, and cilantro. Sauté for 2-3 minutes until fragrant and vegetables are tender.
- Add spices and liquids: Stir in cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper; cook for 30 seconds. Then add tomato sauce and water, stirring to combine well. Bring to a simmer.
- Add rice and other ingredients: Fold in the rinsed rice, peas, and olives if using, ensuring they are evenly distributed. Place the browned chicken thighs on top of the rice mixture.
- Simmer and cook: Reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice is tender and most of the liquid is absorbed.
- Serve: Garnish with chopped cilantro and a squeeze of fresh lime juice. Serve hot, optionally with additional lime wedges.
Notes
- Do not use brown rice; it requires longer cooking times. Cauliflower rice or quinoa can be substituted for a grain-free or quicker option.
- Ensure rice is rinsed to remove excess surface starch for fluffy texture.
- Can be prepared in advance and reheated; leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving (about 1/4 of the dish)
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18.8 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 14.2 g
- Trans Fat: 0 g
- Carbohydrates: 46.8 g
- Fiber: 4.6 g
- Protein: 37.6 g
- Cholesterol: 125 mg
