Arroz con Pollo Puertorriqueño (Puerto Rican Chicken and Rice Recipe)

Last Updated on August 17, 2025 by Krista Linares, MPH, RD and Jessica Gorman

This is a simple Puerto Rican chicken and rice recipe called arroz con pollo. I love it because it is easy to make, especially for beginning home cooks. It also lends itself to some versatility with ingredients and flavor profiles while being affordable.

This article is featured in the “hay comida en la casa” issue of our zine! Read the whole issue here.

History

I grew up learning about my Puerto Rican heritage from my mother and we connected through cooking together. This arroz con pollo has been passed down from my bisabuela down to my grandmother, mother, and aunt. Cooking this meal is a way to connect us all. 

I even cook it in the same caldero (aluminum pot) my bisabuela used generations ago. Each of the women in my family has their own twist to the dish. Cooking it is very nostalgic and feels like a warm hug from all the women that came before me.

Recipe Info

This recipe takes about 40 minutes to prep including the 30 minutes the chicken marinates. Then a 50-minute total cook time to brown the chicken, bring the liquids to a boil, and cook. It makes 8 servings with 1 piece of chicken in each serving, and ½ cup rice. 

Tips

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If you can’t find salt free adobo or sazón then just test the liquid before boiling and salt the dish according to your taste preference.

What makes this recipe so good is using homemade sofrito, so the flavor really pops. You can keep the sofrito simple with sweet peppers, onion, garlic, and cilantro. I just use a blender to chop up the ingredients. To make your own, check out this authentic Puerto Rican sofrito recipe.

Ingredients to make Puerto Rican sofrito

If making it at home isn’t an option you can buy pre-made sofrito, look for a green base and that the ingredients include cilantro or culantro.

You can top it off with some fresh chopped cilantro for an added burst of flavor and color.

Sometimes I use capers instead of olives because not everyone in my family likes olives, it still adds that briny flavor without the harshness of olives.

What to Serve with Puerto Rican Arroz con Pollo

The women in my family enjoy eating this dish with habichuelas guisadas and use squash in the recipe. Some folks use potatoes in the beans, either will add some bulk to the dish. I feel like this addition really helps to make a complete meal while not breaking the bank. 

Puerto Rican arroz con pollo served with habichuelas and squash

How to Make Puerto Rican Chicken and Rice

Print Recipe

4 from 1 vote

Arroz con Pollo Puertorriqueño (Puerto Rican Chicken and Rice)

This Puerto Rican arroz con pollo recipe is a homey, 1-pot dish to feed your family a delicious meal.

Prep Time40 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Latin American, Puerto Rican

Keyword: chicken, one-pot, rice, weeknight dinner

Servings: 8

Equipment

• 1 Caldero May also use a dutch oven or a large cooking pot with a lid.

Ingredients

• 2 cups long-grain rice
• 4 chicken thighs bone in skin on
• 4 chicken drumsticks bone in skin on
• 8 oz can tomato sauce
• 6 tbsp sofrito homemade is best but you can also use store-bought
• 3 cups water
• 2 tbsp Sazón seasoning mix salt free
• 2 tbsp Adobo seasoning mix salt free
• 1 tsp Salt
• 1 tsp Pepper
• 2 tbsp canola oil see note
• 2 tbsp pimento-stuffed olives optional

Instructions

• Cut slits in chicken to the bone and season with sazón, adobo, salt and pepper to allow it to marinate for about 30 minutes.
• Drizzle the oil in the caldero and heat it up. Once the oil is warm, brown chicken on both sides and remove from the pan, about 5 minutes on each side.
• Next, add sofrito and tomato sauce to the oil to wake it up, stir for 30 seconds to 1 minute. Then add the rice to toast it for 1-2 minutes.
• Add the water along with olives if you are including them and bring everything to a boil and add back the browned chicken on top and any juices.
• Reduce heat to a low simmer and cover for about 30 minutes until chicken reaches an internal temperature of 165°F.

Notes

Substitute achiote oil for the canola oil if you have it, it will enhance the flavor and color of your final dish.

This article is featured in an issue of our digital zine, titled “Hay Comida en la Casa”! Read the whole issue for more insights into Latin American home cooking and nutrition.

About the Author

Jessica Gorman

Jessica grew up in Central New York learning about her Puerto Rican heritage through cooking with her mother. She is passionate about sharing her culture with others and caring for family and friends with her cooking.
Link to social: https://www.instagram.com/sabordenuevayork

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