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    Home » Puerto Rican » Authentic Puerto Rican Arroz Con Pollo

    Authentic Puerto Rican Arroz Con Pollo

    ★★★★★ from 5 reviews
    Jul 12, 2021 / by Salima Benkhalti / 10 Comments(updated Oct 3, 2022)

    353 shares
    Jump to Recipe·Print Recipe
    Three bowls of Puerto Rican Arroz con Pollo.
    Three bowls of Puerto Rican Arroz con Pollo.
    A large pot full of Puerto Rican Arroz con Pollo.
    A pot of Puerto Rican arroz con pollo
    A bowl of Puerto Rican arroz con pollo
    A pot of arroz con pollo

    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.

    This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.

    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.

    Three bowls of Puerto Rican Arroz con Pollo.

    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.)

    Ingredients for Puerto Rican Arroz con Pollo.

    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.
    My mom holding a pot of arroz con pollo.
    a pot of chicken in achiote oil

    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
    chicken with veggies and sofrito in a pot

    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.

    arroz con pollo in a pot

    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
    A large pot full of Puerto Rican Arroz con Pollo.

    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!
    hot sauce pouring onto arroz con pollo

    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

    Print

    Authentic Puerto Rican Arroz Con Pollo

    A pot full of Puerto Rican Arroz con Pollo.
    Print Recipe

    ★★★★★

    5 from 5 reviews

    My mom's classic Puerto Rican Arroz con Pollo! This flavorful one-pot dish is made with rice, veggies, and chicken. An authentic Puerto Rican arroz con pollo recipe with simple, easy-to-follow instructions and mouthwatering, traditional Puerto Rican flavor. Tips included for how to season the dish and achieve perfectly crispy Pagao rice at the bottom of the pot.

    • Author: Salima Benkhalti
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 4-6 servings 1x
    • Category: Rice, Dinner, Chicken with Rice
    • Method: Stove Top
    • Cuisine: Puerto Rican
    • Diet: Gluten Free

    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

    1. 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. 
    2. 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. 
    3. Add tomato sauce, olives, and peas and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies. 
    4. 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.
    5. 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).
    6. 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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      Comments

    1. Candice

      April 01, 2020 at 9:27 am

      Lucky you that you grew up with this DELICIOUS arroz con pollo! Such an easy recipe, packed with flavor, and officially in the regular rotation in our house. Thank you for the awesome recipe, Salima!

      Reply
      • Salima's Kitchen

        April 01, 2020 at 10:42 am

        It was always a favorite growing up, and that hasn’t changed. So glad you are enjoying it with your family now 💗

        Reply
    2. Ahmed

      August 01, 2021 at 8:10 pm

      I love the use of peas. I will try this recipe myself in the not too distant future; I can't remember if I've ever made arroz con pollo myself.

      ★★★★★

      Reply
      • Salima Benkhalti

        August 02, 2021 at 8:50 am

        It is such a fabulous dish to make and share with loved ones. Thanks for your comment!

        Reply
    3. Steve

      September 30, 2021 at 9:26 am

      Obsessed with this recipe! I’ve had it twice now and every time we finish witbout leftovers.

      ★★★★★

      Reply
    4. Natalie Bulling

      October 10, 2021 at 3:24 pm

      I make it all the time but not like you! Going to try your way!! Thank you

      ★★★★★

      Reply
      • Salima Benkhalti

        October 13, 2021 at 10:11 am

        Thank you Natalie! I hope you love it 🙂

        Reply
    5. Jay Rios

      January 13, 2022 at 7:17 pm

      The best and true Puerto Rican arroz con pollo recipe!! My grandmother made it just like this. Only thing is that she add spicy Spanish chorizo and capers. Chicken marinated in lime and adobo. This is authentic as it gets. Nice to see some who can make this dish. Amazing Thank you.

      ★★★★★

      Reply
      • Salima Benkhalti

        January 14, 2022 at 9:00 am

        Thank you so much, Jay! Your Grandmother's version sounds truly delicious.

        Reply
    6. G Cristina von Helms

      January 02, 2023 at 7:01 pm

      I’ve been to Puerto Rico and enjoyed the dishes so I found your recipes and made sofrito and then arroz con pollo. I used olive oil and I will say it came out delicious but I didn’t get the crispy rice on the bottom of the pan. Next time. Cristina

      ★★★★★

      Reply

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