Puerto Rican Style Arroz Con Pollo
A classic one-pot comfort dish featuring seasoned chicken and rice infused with sofrito, sazón, and savory olives.
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Ingredients
- 2 lbs Chicken thighs, bone-in and skinless
- 3 cups Medium grain white rice
- 1/2 cup Recaito (Puerto Rican Sofrito)
- 8 oz Tomato sauce
- 4 cups Chicken broth
- 1 packet Sazón with Culantro and Achote
- 1/4 cup Alcaparrado (pitted olives and capers)
- 1 tablespoon Adobo seasoning
- 2 tablespoons Vegetable oil
- 1/2 cup Frozen peas(optional)
Instructions
- 1
Season the chicken pieces thoroughly with Adobo seasoning on all sides.
- 2
In a large caldero or heavy pot, heat the oil over medium-high heat and brown the chicken pieces; remove and set aside.
- 3
In the same pot, add the sofrito and sauté for 2 minutes until fragrant, then stir in the tomato sauce, sazón, and olives.
- 4
Add the rice to the pot and stir for 1 minute to coat every grain with the sauce and oil.
- 5
Return the chicken to the pot and pour in the chicken broth; bring the mixture to a rolling boil.
- 6
Once boiling, reduce heat to low, cover tightly with a lid (or foil and a lid), and simmer for 20-25 minutes without opening.
- 7
Gently fluff the rice with a fork, add peas if using, and cover for another 5 minutes to steam.
- 8
Serve hot, ideally with a side of avocado or fried sweet plantains.
Nutrition per Serving
540
Calories
32g
Protein
68g
Carbs
14g
Fat
2g
Fiber
3g
Sugar
1150mg
Sodium
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