Name: Authentic Puerto Rican Arroz Con Pollo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Puerto Rican
Ingredients: 4-6 chicken drumsticks; 2 tsp sazon seasoning; 2 tsp adobo seasoning; 2 tsp chili lime salt (optional); 2 tsp salt; 2 tsp pepper; 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 short or medium grain white rice; 4 cups chicken broth; 1 cup water

Description

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.

Ingredients

Units Scale

For the Chicken:

4–6 chicken drumsticks
2 tsp sazon seasoning
2 tsp adobo seasoning
2 tsp chili lime salt (optional)
2 tsp salt
2 tsp pepper

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 short or medium grain white rice
4 cups chicken broth
1 cup water

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Add tomato sauce, olives, and peas and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies.
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.
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).
Serve with a squeeze of lime juice, sprinkle of chopped cilantro and hot sauce. Enjoy!