If there’s one dish that’s like a warm hug wrapped in vibrant flavors, it’s Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo). This delightful meal brings together tender chicken and fluffy rice in a glorious symphony of spices and aromatics that will transport your taste buds straight to the Caribbean.
Why You’ll Love This Recipe
- Bursting with Flavor: Each bite of Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is packed with the bold and aromatic spices that make Puerto Rican cuisine so enchanting.
- Easy to Make: With simple ingredients and straightforward steps, even beginner cooks can whip up this delightful dish in no time.
- Perfect for Meal Prep: This recipe is ideal for preparing in advance, giving you a delicious homemade meal ready to grab and reheat.
- Family-Friendly: It’s a dish that both kids and adults will enjoy, making it a perfect family favorite any day of the week.
Ingredients You’ll Need
Gathering your ingredients is the first step to success with Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo). Each element is a star in its own right, contributing to a dish that’s as colorful as it is tasty.
- Boneless Skinless Chicken Thighs: These provide a juicy, tender texture that perfectly complements the rice.
- Adobo Seasoning: A mixture of cumin, paprika, and other spices that gives the chicken a remarkable depth of flavor.
- Sofrito & Rice: A base of garlic, green peppers, and cilantro cooked into the rice, infusing it with traditional Puerto Rican flavors.
Variations
One of the joys of cooking is making a recipe your own. Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is adaptable to your needs, so feel free to get creative based on what’s in your pantry or your dietary preferences.
- Spice It Up: Add more jalapenos or a few drops of hot sauce if you love a bit of a kick!
- Vegetarian Version: Swap the chicken for hearty chickpeas to create a satisfying plant-based meal.
How to Make Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Step 1: Marinate Your Chicken
Begin by tossing your chicken thighs in olive oil and the adobo seasoning. Let them marinate for at least 30 minutes to soak up the rich flavors — patience here makes all the difference!
Step 2: Sauté and Brown
Heat a tablespoon of olive oil in your skillet over medium-high heat. Add the marinated chicken, cooking each side until beautifully golden brown. This step seals in the spices, creating an irresistible crust.
Step 3: Build the Sofrito & Cook the Rice
In the same skillet, sauté garlic, peppers, onion, and cilantro to create your aromatic sofrito. Add spices, tomato sauce, and water, stirring everything together before adding the rice, peas, and olives.
Step 4: Simmer to Perfection
Return the browned chicken to the pan, reduce the heat, and cover. Let the mixture simmer for 20-25 minutes until the rice is tender and the chicken is cooked through — the wait is worth every second.
Pro Tips for Making Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- Sofrito Mastery: Allow the aromatics to sauté until they’re fragrant to build the perfect flavor base.
- Ideal Rice Selection: Stick to basmati rice; its shorter cooking time ensures you won’t have mushy grains.
- Layering for Success: Return the chicken to the rice in the last step to let the flavors meld together beautifully.
- Lime’s Magic Touch: Seriously, don’t skip the lime juice at the end — it adds a refreshing finish that brightens the dish!
How to Serve Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Garnishes
Add a sprinkle of fresh cilantro and a wedge of lime on the side to enhance the flavors and add a pop of color to your plate.
Side Dishes
This dish pairs beautifully with a simple mixed green salad or some sweet fried plantains, offering a well-rounded and delicious meal.
Creative Ways to Present
Serve it family-style on a large platter with the chicken artistically arranged atop the vibrant rice, making it not just a meal, but an experience!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days, making it perfect for weekday lunches.
Freezing
To freeze, portion the dish into individual servings in airtight containers. This makes reheating a breeze and ensures portion control.
Reheating
Reheat in the microwave or on the stove over low heat, adding a splash of water to help keep the rice from drying out.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, you certainly can! Just keep in mind that chicken breasts tend to cook faster and might not be as juicy, so careful monitoring is key.
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What can I substitute for tomato sauce?
You can use crushed tomatoes or even a fresh tomato puree in a pinch, though the flavor profile may slightly differ.
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Can I make this dish spicier?
Absolutely! Feel free to add more cayenne pepper or diced jalapeños to ramp up the heat to your liking.
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Is there an alternative to cilantro?
If cilantro isn’t your favorite, fresh parsley makes a great substitute that still adds a burst of freshness to the dish.
Final Thoughts
Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is more than just a meal; it’s an invitation to savor the beauty of traditional Puerto Rican flavors. Give it a try, and let it become a cherished favorite in your home. Buen provecho!
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 (Arroz con Pollo) is a flavorful, one-pan dish that combines tender seasoned chicken thighs with fragrant rice, green peas, and a rich sofrito. Easy to prepare and packed with bold Latin flavors, this comforting meal is perfect for weeknights or family 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
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
- 2/3 cup frozen peas or rinsed pigeon peas
- Optional: 1/2 cup pitted green olives
Instructions
- Marinate the chicken: Add chicken to a large bowl. Toss with 1 tablespoon olive oil and adobo seasoning including cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and pepper. Cover and let marinate for 30 minutes, or proceed immediately.
- Brown the chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and season with additional salt and pepper. Cook until browned, about 4-5 minutes per side, then transfer to a plate.
- Make sofrito: In the same skillet, sauté garlic, jalapeno, green pepper, onion, and cilantro for 2-3 minutes until fragrant.
- Add spices and liquids: Stir in cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper; cook for 30 seconds. Add tomato sauce and water, stirring well. Bring to a simmer.
- Cook rice and vegetables: Fold in rice, peas, and olives (if using). Place browned chicken on top. Cover and reduce heat to low. Simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
- Serve: Garnish with cilantro and a squeeze of lime. Serve hot.
Notes
- Do not use brown rice; it requires longer cooking time. Cauliflower rice or quinoa can be good substitutes.
- This dish can be easily adapted for meal prep by dividing into containers with chicken on top.
- Adding a squeeze of lime enhances the flavors at serving.
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18.8 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 14.7 g
- Trans Fat: 0 g
- Carbohydrates: 46.8 g
- Fiber: 4.6 g
- Protein: 37.6 g
- Cholesterol: 125 mg
