Arroz con Pollo Boricua
Arroz con Pollo Boricua is a vibrant and flavorful one-pot chicken and rice dish, a staple in Puerto Rican households. Infused with sofrito, achiote for its signature golden hue, olives, and tender chicken, it's a comforting and satisfying meal perfect for any occasion.
🧂 Ingredients
- 1.5 lbs Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 3 tbsp Achiote oil (annatto oil)
- 0.5 cup Sofrito
- 1 medium Yellow onion(chopped)
- 1 medium Green bell pepper(chopped)
- 4 cloves Garlic cloves(minced)
- 0.5 cup Tomato sauce
- 0.5 cup Pimiento-stuffed green olives(chopped)
- 2 cups Medium-grain white rice(rinsed well)
- 3 cups Chicken broth
- 1 packet Sazón seasoning with achiote
- 1 tsp Adobo seasoning
- 0.5 tsp Dried oregano
- to taste Salt and black pepper
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with adobo, salt, and pepper.
💡 Tip: Allowing the chicken to marinate for at least 15-30 minutes enhances flavor. - 2
Heat the achiote oil in a large, heavy-bottomed pot or Dutch oven (caldero) over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on all sides. Remove chicken and set aside.
💡 Tip: Searing the chicken creates a flavorful fond at the bottom of the pot. - 3
Add the chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the sofrito and tomato sauce to the pot. Cook for 2-3 minutes, stirring constantly, until the sauce darkens slightly.
- 5
Stir in the rinsed rice, Sazón seasoning, dried oregano, and chopped olives. Cook for 2-3 minutes, stirring to coat the rice grains evenly with the mixture.
- 6
Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning with salt and pepper if needed.
💡 Tip: The liquid should be well-seasoned, as the rice will absorb the flavors. - 7
Nestle the seared chicken pieces back into the pot, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during this time to allow the rice to steam properly. - 8
Once cooked, let the arroz con pollo rest, covered, for 5-10 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓For authentic color, use achiote oil (annatto oil). You can make it by heating oil with achiote seeds and straining.
- ✓If you prefer a crispier top layer of rice (pegao), you can uncover the pot for the last 5 minutes of cooking on medium-low heat, watching carefully.
🔄 Variations
- Add a splash of white wine or beer along with the chicken broth for added depth of flavor.
- Some variations include capers or diced ham.