Description
Experience the vibrant flavors of the Caribbean with this Puerto Rican Arroz con Pollo Recipe (Chicken and Rice). This dish features tender, seasoned chicken cooked with a rich sofrito base that infuses the rice with bold, savory notes. Perfect for family gatherings or casual weeknight dinners, it’s a comforting meal that pleases everyone at the table. With its colorful vegetables and hearty ingredients, this one-pot wonder is not only delicious but also nutritious, making it an ideal choice for any occasion.
Ingredients
Scale
- 1 pound chicken breast (or thighs), chopped
- 2 cups white rice (medium or long-grain), rinsed
- 2 cups chicken broth
- 2 ounces tomato paste
- 1 medium onion, chopped
- 3 green bell peppers, chopped
- 1 cup chopped green olives
- 4–5 aji dulce peppers, seeded and chopped
- 8 cloves garlic, chopped
- 1 bunch cilantro leaves, about 1 cup loosely packed
- 2 culantro leaves, chopped
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon Sazón
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping vegetables and measuring spices.
- In a large pot over medium heat, warm olive oil and add chicken; season with paprika, garlic powder, oregano, Sazón, salt, and pepper. Cook until browned on all sides (about 5-7 minutes).
- Add chopped onions and bell peppers to the pot; cook until softened (about 5 minutes).
- Stir in the sofrito and mix well with chicken and vegetables.
- Add rinsed rice and stir to combine all ingredients.
- Pour in chicken broth and stir in tomato paste until smooth; bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is tender.
- Remove from heat, fluff rice with a fork, garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg