Arroz con Pollo (Puerto Rican Rice with Chicken)

Name: Arroz con Pollo (Puerto Rican Rice with Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 pounds chicken legs or thighs; Kosher salt; Feshly ground pepper; 1 small white onion, diced; 1/4 cup sliced green olives; 2 tablespoons capers; 12 ounces tomato sauce; 1/2 cup Puerto Rican Sofrito; 2 cups uncooked rice; 4 cups water

Servings: persons

1
In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat.
2
Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes.
3
Remove the chicken and set aside, reducing the heat on the skillet to moderate.
4
Add the onion and sweat for three minutes, until soft and translucent.
5
Add the olives, capers, tomato sauce and sofrito and cook for five minutes.
6
Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat.
7
Cook, uncovered, until the water is mostly absorbed, about 25 minutes.
8
Gently stir the rice, cover and cook over low heat for another 20 minutes.
9
Remove from the heat and serve.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 pounds chicken legs or thighs, Kosher salt, Feshly ground pepper, and more.

Yes, Arroz con Pollo (Puerto Rican Rice with Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!