Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)

Discover the irresistible flavors of Puerto Rican cuisine with this easy and flavorful Arroz con Pollo recipe. Tender chicken thighs are marinated in homemade adobo seasoning and cooked alongside aromatic sofrito, fluffy basmati rice, and vibrant peas for a one-pan meal that’s perfect for busy weeknights or special occasions. This comforting dish is a must-try for anyone craving authentic Caribbean flavors. Ideal for meal prepping, it reheats beautifully and pairs perfectly with fresh lime, cilantro, and a side of plantains or salad. Whether you’re new to Puerto Rican food or a seasoned fan, this recipe delivers the perfect balance of spice, flavor, and comfort in every bite.

Ingredients

For the Chicken:

• 2 tablespoons olive oil, divided
• 1 ½ pounds boneless, skinless chicken thighs

For the Adobo Seasoning:

• 1 teaspoon cumin
• ¾ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon coriander
• ½ teaspoon salt
• Freshly ground black pepper, to taste

For the Sofrito & Rice:

• 3 cloves garlic, minced
• ¼ cup finely diced green pepper
• ¼ cup finely diced white onion
• ¼ cup finely diced cilantro
• Optional: 1 jalapeño, diced
• ¼ teaspoon ground coriander
• ¼ teaspoon cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice (brown rice is not recommended as it takes too long to cook)
• ⅔ cup frozen peas (or rinsed and drained pigeon peas)
• Optional: ½ cup pitted green olives

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Instructions

1. Marinate the Chicken:
In a large bowl, combine chicken thighs, 1 tablespoon olive oil, and all the adobo seasoning ingredients (cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and pepper). Toss the chicken to coat evenly. Cover and marinate for 30 minutes, or proceed directly to cooking if short on time.

2. Brown the Chicken:
Heat the remaining 1 tablespoon olive oil in a large, deep 10-inch skillet or pot over medium-high heat. Once the oil is hot, add the marinated chicken. Sprinkle with a little more salt and pepper. Cook for 4-5 minutes per side until browned. Remove chicken from the skillet and set aside on a plate.

3. Make the Sofrito:
Using the same skillet, add the garlic, green pepper, onion, cilantro, and optional jalapeño. Sauté for 2-3 minutes until fragrant. Add in the spices (cumin, turmeric, coriander, garlic powder, oregano, salt, and black pepper) and cook for another 30 seconds to bloom the flavors.

4. Add Liquids and Rice:
Stir in the tomato sauce and water, ensuring everything is well mixed. Bring the mixture to a gentle simmer, then fold in the rice, peas, and optional olives. Distribute evenly. Place the browned chicken on top.

5. Cook the Arroz con Pollo:
Reduce the heat to low, cover the skillet tightly, and let everything cook for 20-25 minutes. Do not lift the lid while cooking. Once the liquid is absorbed and the rice is tender, it’s ready to serve.

6. Serve:
Garnish with freshly chopped cilantro and a squeeze of lime juice. Enjoy hot!

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Why You’ll Love This Recipe

• Authentic Flavor: This dish captures the heart of Puerto Rican cuisine with its aromatic spices and vibrant sofrito.
• One-Pan Wonder: Easy cleanup and perfect for busy weeknights.
• Wholesome Ingredients: Packed with protein, vegetables, and flavorful rice for a complete meal.
• Meal-Prep Friendly: Reheats beautifully for weekday lunches or dinners.

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Tips

• Perfect Rice: Don’t uncover the skillet while the rice is cooking to ensure even cooking and no moisture loss.
• Fresh Ingredients: Use fresh garlic and cilantro for the best flavor in your sofrito.
• Chicken Thighs: Boneless, skinless chicken thighs stay juicy and tender during cooking.

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Variations and Substitutions

• Protein: Swap chicken thighs for chicken breasts, drumsticks, or even shrimp.
• Rice: Use jasmine rice or medium-grain rice if basmati is unavailable.
• Vegetables: Add diced carrots, corn, or bell peppers for more color and nutrition.
• Spices: Replace the homemade adobo seasoning with store-bought for convenience.

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FAQs

Can I use brown rice?
Brown rice takes much longer to cook and may require additional liquid. It’s best to stick with white basmati rice for this recipe.

Can I make this dish vegetarian?
Yes! Omit the chicken and add extra vegetables like mushrooms, zucchini, or chickpeas.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

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Serving Suggestions

• Classic Pairing: Serve with a side of tostones (fried plantains) or avocado slices.
• Salad: Pair with a fresh green salad for a light and balanced meal.
• Drinks: Enjoy with a glass of sparkling water or a traditional Puerto Rican coquito during festive occasions.

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