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.
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.