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
Units
Scale
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
