Arroz con pollo puerto rico receta: Receta de Arroz con Pollo Puertorriqueño

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March 19, 2023
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Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish that only has about ten minutes of hands-on cooking time and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on the country. This arroz con pollo recipe is the Puerto Rican version and the one I grew up eating at my Abuela’s (grandmother’s) table.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute. As with all Puerto Rican rice dishes, the bottom of the pot will develop crispy, golden brown bits of rice known as “pegao.”

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, is more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy, and then use it as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice, use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender; add the chicken back to the pot and garnish.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning it into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice so it isn’t exposed to air.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

4.79 from 14 votes

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that’s ready in no time and is perfect for meal prep and freezer meals.

Author: Monti – Budget Bytes

Servings 5

Prep 10 mins

Cook 40 mins

Total 50 mins

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2 tsp adobo seasoning ($0. 20)
1.5 lbs boneless chicken thighs ($6.49)
2 2/3 Tbsp cooking oil, divided ($0.11)
1/4 cup sofrito ($0.36)
1 red bell pepper, small dice, divided ($0.98)
1/2 yellow onion, small dice ($0.19)
3 cloves garlic, minced ($0.24)
2 Tbsp tomato sauce ($0.06)
1/2 cup pimiento stuffed Spanish olives ($1.16)
2 cups rice ($0.74)
2 1/2 cups chicken stock ($1.12)
1/4 tsp salt ($0.02)
1 1/2 tsp sazón seasoning ($0.19)
1/2 cup frozen green peas ($0.33)
1/4 cup cilantro (optional garnish) ($0.11)

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
Add the rice, sazón, and salt and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until some of the stock has evaporated and the rice is visible on the surface of the pot, about 5 to 8 minutes. There should be multiple round steam vents on the surface of the rice.
Place the reserved chicken thighs on top of the rice. Lower the heat to low and cover the pot with a tight-fitting heavy lid. Cook for 20 minutes, until all of the stock has evaporated and rice has cooked through.
Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

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Dutch Oven

Serving: 1servingCalories: 591kcalCarbohydrates: 70gProtein: 36gFat: 17gSodium: 763mgFiber: 3g

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How to Make Arroz con Pollo – Step by Step Photos

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Add the garlic, tomato sauce, and olives.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Add the rice, sazón, and salt and gently mix it into all of the ingredients so that every grain is covered in the sauce.

Add chicken stock and bring to a boil.

Allow mixture to boil without a lid, undisturbed, until some of the stock has evaporated and the rice is visible on the surface of the pot, about 5 to 8 minutes. There should be multiple round steam vents on the surface of the rice.

Place the reserved chicken thighs on top of the rice. Lower the heat to low and cover the pot with a tight-fitting heavy lid. Cook for about 20 minutes until all of the stock has evaporated and rice has cooked through.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Try These Other One Pot Chicken Recipes:

One Pot Teriyaki Chicken and Rice
Creamy Chicken and Rice Skillet
One Pot Creamy Pesto Chicken Pasta
One Pot Chicken and Rice

Authentic Puerto Rican Arroz Con Pollo

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Allow me to introduce you to my mom’s classic Puerto Rican Arroz con Pollo; a flavorful one pot dish made with rice, veggies, and chicken.

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This flavorful one-pot dish is made with rice, veggies, and chicken.

It’s an authentic Puerto Rican arroz con pollo recipe with simple, easy-to-follow instructions and mouthwatering, traditional Puerto Rican flavor.

Keep reading for tips on how to season the dish and achieve perfectly crispy Pagao rice at the bottom of the pot.

The OG of Puerto Rican Cuisine

If you’ve ever ate at a Puerto Rican restaurant or household, you probably tried some version of this Puerto Rican Arroz con Pollo.

It’s a classic chicken and rice dish with olives, veggies and lots of spices. Cooking the rice with the chicken and veggies and broth creates some of the most flavorful rice I’ve ever had and makes this the ultimate comfort food.

Similar to many of the Puerto Rican recipes on my site, this dish is one of those that every family has their own version of. Some families may use white rice, while others use brown.

My mom likes to cook the rice and chicken together, other Puerto Ricans like to cook the chicken first, remove it, cook the rice, then add the chicken back in.

In my opinion, there’s no right or wrong way to make Arroz con Pollo. As long as the flavor is there, I think all of these methods have their time and place.

That said, my mom’s technique is definitely the best (I’m not biased at all.)

Tips from my Boriqua Mom

But seriously, how adorable is my mom? Here are some of her top tips when making Puerto Rican chicken and rice:

Season in layers. Adding flavor in this recipe starts with the spice rub for the chicken and doesn’t stop until the very last step. Seasoning in layers means a super flavorful end result.
Use a good quality pot. We used my favorite heavy bottomed dutch oven and it helped the rice to cook evenly and absorb all the liquid evenly.
If you’ve ever had the crispy, almost but not quite burnt, rice at the bottom of a pot of Puerto Rican Arroz con Pollo (also known as Pagao), you know how good it is. That said, it’s easy to burn if you’re not paying attention so keep reading for more tips on how to make Pegao.

Ingredients

Grab this list, head to the store and get cooking! Here’s what you’ll need for this Puerto Rican arroz con pollo recipe…

For the Chicken:

4-6 chicken drumsticks
2 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tsp cayenne
½ tbsp salt
3 tsp pepper
2 tsp chili lime salt (optional)

For the Rice:

2 tbsp achiote (annatto) oil – see note for directions (optional, can be subbed for olive oil)
2 tbsp sofrito
1 large yellow onion
1 bell pepper
4 cloves of garlic
1 cup green olives stuffed with pimento and sliced in half
¼ cup tomato sauce
½ cup minced cilantro
2 cups frozen peas
2 ½ cups rice
4 cups chicken broth
1 cup water

How to Make Arroz con Pollo

This Puerto Rican chicken and rice dish starts with with a simple spice rub that goes on the chicken and marinates for a half hour. From there, the chicken gets a good sear in achiote oil to help ensure perfectly cooked chicken skin and maximum flavor.

Next goes in our classic Puerto Rican flavor base (also known as sofrito). It’s sautéed for 10 minutes. Then we add in a bunch of peppers, herbs, and alliums to sweat and caramelize along with the tomato sauce, olives and peas.

Then the rice joins the party, getting toasted with all the other ingredients, along with another tablespoon of oil if you’re hoping to get that perfectly crispy rice at the bottom of your pan.

Finally it’s time to add the broth and a splash of water to the rice before bringing to a boil, lowering to a simmer and cooking covered for 30 minutes until the rice is cooked through (or the time allotted on your rice packaging).

Once the rice is cooked through, you can continue to cook for another 5-10 minutes to achieve the pegao! Top with toppings of your choice and enjoy.

Achiote Oil

Achiote oil, similar to sofrito, is an ingredient used commonly in Puerto Rican cuisine to develop flavor.

My Puerto Rican family likes to make their own achiote oil using annatto seeds.

To make your own achiote oil place a few tablespoons of annatto seeds in ½ cup oil.

Heat on medium for about 4-5 minutes. Do not overheat or boil, they will become bitter. Also be careful as the oil stains. Immediately drain the oil from the seeds and discard seeds.

This oil can be used to add flavor when cooking all kinds of Puerto Rican dishes like Arroz con Gandules, these Steak Stuffed Avocados and Empanadillas.

Tasty toppings for flavor & presentation

Not only do garnishes add a great deal of eye appeal, they can really amp up the flavor and enhance the other ingredients in the dish.

Here are some of my favorite toppings for Puerto Rican arroz con pollo:

lots of fresh cilantro
hot sauce
sliced avocado
pickled peas and jalapeños

Pegao (crispy rice)

If you’ve ever been lucky enough to try Pegao, the crispy and delicious rice at the bottom of some versions of Puerto Rican chicken and rice, you know how special the texture is.

While it’s a magical element of this dish, it’s not always the easiest thing to achieve, so don’t beat yourself up if you don’t get it on the first try.

Here are my top tips for developing a tasty layer of Pegao under your arroz con pollo:

add a tablespoon of extra oil (you could use the achiote oil or olive oil) to your rice while toasting with the veggies to help the rice crisp up and prevent burning.
cook until the rice is done, then cook for another 5-10 minutes, checking to make sure the rice doesn’t burn, but gets nice and crispy.
it’s important to be patient when trying to achieve the perfect pegao as it’s a challenge for even seasoned Puerto Rican cooks!

More Puerto Rican Rice Dishes

If you find yourself making this dish and loving it, chances are you will also love this Puerto Rican Rice & Beans with Sofrito as well as this sweet spin on rice, Arroz con Leche.

Buen Provecho!

Salima

background-color h4-color.color h4-transform.text-transform”>Ingredients

Scale

For the Chicken:

4-6 chicken drumsticks
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp cayenne
½ tbsp salt
3 tsp pepper
2 tsp chili lime salt (optional)

For the Rice:

2 tbsp achiote (annatto) oil – see note for directions (optional, can be subbed for olive oil)
2 tbsp sofrito
1 large yellow onion
1 bell pepper
4 cloves of garlic
1 cup green olives stuffed with pimento and sliced in half
¼ cup tomato sauce
½ cup minced cilantro
2 cups frozen peas
2 ½ cups rice
4 cups chicken broth
1 cup water

Instructions

In a large ziplock bag, combine all seasonings and chicken drumsticks. Seal the bag and shake to coat the chicken with seasoning. Marinate for at least 30 minutes to an hour.
In a heavy bottomed soup pot, sauté the chicken in the achiote oil, turning the chicken to brown on all sides. Add sofrito, diced onion, and garlic. Sauté for 10 minutes then add bell peppers, cilantro and a pinch of salt and pepper.
Add tomato sauce, olives, and peas and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies.
Add broth and water and bring to a boil. Stir and bring to a simmer. Cook for 20-30 minutes on low, checking towards the end for flavor and to see if the rice is cooked through. If dry, add another ½ cup broth.
If you want the rice at the bottom of your pot to be crispy, add a tbsp more of oil, turn the heat up to medium and cook for another 5-10 minutes (watching closely to make sure it doesn’t burn).
Serve with a squeeze of lime juice, sprinkle of chopped cilantro and hot sauce. Enjoy!

Notes

To make your own achiote oil place ¼ cup achiote (annatto) seeds in ½ cup oil. Heat on medium for about 4-5 minutes. Do not overheat or boil, they will become bitter. Also be careful as the oil stains. Immediately drain the oil from the seeds and discard seeds.

Keywords: Puerto Rican Arroz Con Pollo, Arroz Con Pollo, Sofrito, Achiote Oil, Dutch Oven

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Latin American “rice with chicken”

But this is a real “family” dish: hearty, nutritious, soulful, economical, with a large yield, prepared from fairly typical ingredients, including protein, cereals, and vegetables, easy to cooking, highly adaptable and suitable for eaters of all ages and tastes! Indeed, few people do not like “chicken with rice!”

“Rice with chicken” (Spanish: “arroz con pollo”) is a dish that exists in Spain and in many countries of Central and South America (Puerto Rico, Cuba, Peru, Colombia, Mexico, etc. ). e.) Arros con pollo is something like a rice pilaf with vegetables and pieces of stewed chicken, that is, this dish is somewhat similar to jambalaya, paella and other rice main dishes. Naturally, in different countries and regions, some ingredients and flavorings may vary, but the main components and cooking techniques are always the same. nine0003

The most commonly used vegetables are onions, tomatoes and sweet peppers (fresh and/or roasted). Sometimes green peas, corn, carrots, mushrooms, olives are also added to the dish. It is best to take the chicken either whole, or use different pieces on the bones. Chicken broth or water is used as a stewing liquid, and in some countries even beer! From spices / flavoring additives, zira (cumin), allspice, bay leaf may be present. For color, either saffron is added, or a local Latin American exotic spice called “annatto”, or even turmeric. Ingredients can be varied. nine0003

Ingredients

For the first step (marinating the chicken):

1 medium whole chicken or 8-10 pieces of bone-in chicken (I used 5 legs and 5 thighs)

orange juice 9002 50002 juice of one ml0 juice

3 garlic cloves

2 tsp. salt

1/2 tsp. ground black pepper

For the second stage (actual cooking):

pre-marinated chicken

2 fresh sweet peppers

2 medium onions

3 garlic cloves

2 tbsp. olive oil

2 tbsp. butter

1 bay leaf

1/2 tsp. ground cumin

1 1/4 cup chicken stock

small pinch of saffron strands (or 1 tsp ground turmeric or 1 tsp annatto/achiote seeds)

1 1/4 cup water

1/ 4 cups dry white wine

1/2 cup finely chopped canned tomatoes in their own juice (or fresh tomatoes without skin or seeds)

1 1/2 cups rice

1 cup fresh or frozen green peas (do not thaw frozen)

1/2 cup green olives stuffed with red bell peppers (optional)

1 roasted bell peppers (cooked at home) or canned)

salt and ground black pepper to taste

For the marinade, mix lime juice, orange juice, finely chopped garlic, salt and pepper.

We put the chicken pieces in the marinade, mix and leave for at least an hour, or for a longer time. nine0003

Bring the broth to a boil in a small saucepan and remove from heat. We put saffron threads, annatto seeds or turmeric into the hot broth and let it brew under the lid.

By the way, this is what these annatto seeds look like. We sell them almost everywhere and they are cheap, because there are a lot of Hispanic immigrants in the area. Used them for the first time. There is no particular taste from them, they are added rather for a yellow-red color.

Remove the chicken from the marinade and pat dry with paper towels. Don’t throw away the marinade. In a large frying pan, heat the olive oil and butter well. Fry the chicken pieces in batches over medium heat until golden brown on all sides, about 5 minutes per batch. nine0003

Remove the fried chicken pieces to a plate and leave for a while.

Peel the bell peppers and remove the seeds and cut into small cubes.

We also cut the onion into small cubes.

Chop the garlic very finely.

Cook the onion and bell pepper with a pinch of salt over medium heat in the remaining fat from the chicken, stirring frequently, until soft, about 4 minutes. Add the garlic and bay leaf and cook for another minute. Add wine and cook for a couple more minutes. nine0003

Add water, broth with saffron or turmeric (if using annatto seeds, then strain the broth first), tomatoes, cumin, marinade left after the chicken, and a pinch of salt. Increase the heat, bring to a boil.

Return the chicken to the fryer.

Recognizing the need for a deeper brazier.

Bring back to the boil. Pour the washed rice into the pan.

We mix.

Place in a preheated oven at 160 C (320 F) for 20-25 minutes, until the rice is almost done. nine0003

Cut the olives into small pieces.

Cut half of the roasted sweet pepper into small cubes and the other half into long narrow strips.

Add olives, finely chopped baked bell peppers and peas to the roaster with chicken and rice. We do not mix. Return to oven for another 5 minutes.

Take the chicken out of the oven. Pepper rice with vegetables to taste. Add salt if needed. Fluff the rice with a fork and stir.

To serve, put the rice on a dish along with the chicken pieces. Garnish with roasted sweet pepper strips and serve as a main course. nine0003

¡Que aproveche!

Recipe Arroz con poyo – Panama Cuisine

Arroz con poyo is a traditional Panama dish. Arroz con poyo is chicken rice cooked with vegetables, olives, capers and herbs. This dish is often compared to paella, but unlike paella, arroz con poyo always uses chicken as the meat component of the dish.

Arroz con poyo is popular in almost all Spanish-speaking countries and has many variations and recipes. For example, in Puerto Rico it is believed that arroz con poyo cannot be cooked without beer and annatto oil, while in Spain, on the contrary, beer and annatto are not used, but saffron or turmeric are added. In Argentina, they always add tuco sauce, in Ecuador – annatto and raisins, and in Peru – coriander, which gives the dish a characteristic greenish color. In the Dominican Republic, the dish is called locrio de pollo. nine0003

Below is a traditional Panamanian recipe for arroz con poyo. Panamanian customs suggest the indispensable addition of olives and / or capers. Green peas, carrots and other vegetables can be taken both fresh and frozen. The composition of vegetables can be adjusted to your liking.

Ingredients – Arroz con poyo:

Chicken – 1 pc.,
rice – 1.5 cups,
chicken broth – 2 cups,
tomatoes in their own juice – 350 gr,
bow – 1 pc. ,
garlic – 4 cloves,
carrots – 1 piece,
green pepper – 1 piece,
green olives – 1/3 cup,
capers – 1/4 cup,
green peas – 1/4 cup,
corn – optional,
vegetable oil – for frying,
black pepper – to taste,
salt – to taste,
parsley – for serving.

Recipe – Arroz con poyo:

Divide the chicken into large pieces.
Heat oil in a heavy-walled deep frying pan or saucepan, add chicken pieces and fry them until golden brown, about 10 minutes.
Remove the chicken with a slotted spoon and transfer to a separate bowl.
Finely chop onion and garlic. Remove seeds from green pepper and cut into small pieces.
Place the onion, garlic and pepper in the oil pan where the chicken was fried. Fry for a few minutes until the onion is soft. nine0128
Carrot cut into small cubes and add to the pan. Fry for a few more minutes.
Add green peas and corn (optional) to the pan. Add tomatoes in their own juice and chicken broth. Boil.
Return the chicken pieces to the skillet. Put washed rice there. Add salt and ground black pepper to taste. Cover, reduce heat to low and simmer for 15 minutes.
Remove the lid, add the frozen green peas and simmer, covered, for another 10 minutes, until the liquid is completely absorbed into the rice and the rice starts to stick to the bottom. nine0128
Add capers and olives straight along with a little brine. Mix.
Sprinkle chopped parsley or cilantro over the finished arroz con poyo. Serve hot.

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Recipe card

Name of the recipe

Arroz con poyo

Posted on

2022-06-12

Panamanian cuisine

Kitchen727

Second courses Poultry

Chicken – 1 pc.