Arroz con Pollo

Author Ezzio & Asia Lavarello

Learn How to make the perfect Arroz con Pollo

This is a classic of Puerto Rican (and pan-Latine) cooking! Really, this is a classic all over the world. Most regions of the world have some version of chicken and rice, and this is 🇵🇷’s version. It’s quick and perfect for a weeknight, and can easily feed a group. If you’re hosting a get-together, I’d double this recipe. When cooking for a crowd, I like to use chicken breast chunks, so you can distribute the chicken evenly throughout and not have too much chicken hoarding when it’s time to start serving (you know them at the cookout. They usually bring their own to-go containers).

In this recipe, we also use our homemade Adobo and Sazón! If you’re on Oahu, message us to place your order for our freshly made spice mixes! No preservatives and no months-long lag time between production and when it makes it to your plate! If you’re not in Hawaii, come visit us! In the meantime, break out that red cap, or even better, support another 🇵🇷 owned-brand that’s not with the shits, @EatLoisa.

*Note: If you want to make things a little healthier, you can swap in brown rice! The final cook will take around 30 minutes instead of 15.

Serves 4-5 

Ingredients

• 4 chicken breasts, 6 chicken thighs or 3 chicken leg quarters (about 3 lbs)

• 3 TBS olive oil, divided

• 1 green bell pepper, chopped

• 1 large yellow onion, chopped

• 6 cloves garlic, minced

• 4 bay leaves

• 8 oz plain tomato sauce or 4 oz tomato paste 

• 2 medium tomatoes, chopped

• 2 cups uncooked white rice, rinsed with water

• 1/4 cup Adobo

• 3 packets or 2 TBS Sazón

• 2 TBS dried oregano, or 4 stalks fresh

• 1 TBS ground or whole coriander 

• 3 TBS garlic powder

• 1 TBS onion powder

• 1 TBS paprika

• 1 TBS sea salt, if needed

• 2 cups chicken or vegetable broth

• Half bunch fresh cilantro, chopped

Directions

1. Cut the chicken into large chunks and season with 2 TBS Adobo, 1 TBS garlic powder and 1 packet Sazón. Set aside in a bowl in the fridge for 30 min.

2. Heat 1 TBS olive oil in a large pot over medium high heat. Cook chicken in batches so as not to overcrowd the pan. Get nice golden color on outside. Don’t cook all the way through so chicken doesn’t dry out later. Set aside in another bowl.

3. In same pot, add rest of olive oil and lower heat to medium. Add bell pepper and cook for 2-3 min. Add onion and cook another 2 min. Add garlic and bay leaves and cook another 2 min. Add tomato sauce and mix. Add rest of dried seasonings and mix. Cook for 5 min. Taste and adjust salt if needed. The liquid should taste a little saltier than what you would normally eat. The rice will bring the salt taste down, so you need to amp it up a little bit so your end product isn’t bland. Add rice, chicken pieces and any juices that have accumulated.

4. Add broth, mix thoroughly and bring to a boil. Lower heat to low and cover. Cook about 15 minutes until all water is evaporated. Stir to avoid burning at the bottom. Add cilantro and mix. Serve and garnish with additional fresh cilantro.