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
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
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
