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a plate of arroz con pollo

Authentic Puerto Rican Arroz Con Pollo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • 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


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.



For the Chicken:

For the Rice:

  • 2 tbsp achiote (annatto) oil or olive oil
  • 2 tbsp sofrito 
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup cilantro, minced
  • 1/4 cup tomato sauce 
  • 1 cup green olives stuffed with pimento and sliced in half 
  • 2 cups frozen peas 
  • 2 1/2 cups rice 
  • 4 cups chicken broth
  • 1 cup water


  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. chicken drumsticks in a bag with spices
  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 5 minutes then add bell peppers, cilantro and a pinch of salt and pepper. a pot of chicken with spices
  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. a pot of chicken, rice, and veggies
  4. Add broth and water and bring to a boil. Stir and lower to a simmer. Cook for about 30 minutes on low, checking towards the end for flavor and to see if the chicken & rice are cooked through. If dry, add another 1/2 cup broth, cover and continue to cook for 5 minutes.a pot of chicken with broth and veggies
  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).a pot of arroz con pollo
  6. Serve with a squeeze of lime juice, sprinkle of chopped cilantro and hot sauce. Enjoy!a plate of arroz con pollo