Arroz con Pollo Puertorriqueño (Estilo Casero)
A beloved one-pot meal featuring tender chicken pieces cooked with rice in a flavorful broth infused with sofrito, annatto for color, and olives. This is a comforting, home-style version of a classic Puerto Rican dish.
🧂 Ingredients
- 2 lbs Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 2 cups Medium-grain rice(rinsed)
- 3 cups Chicken broth
- 3 tbsp Sofrito
- 1/4 cup Tomato sauce
- 2 tbsp Annatto oil (achiote oil)(for color and flavor)
- 1/4 cup Green olives(pitted and sliced)
- 2 tbsp Capers(drained)
- 3 cloves Garlic(minced)
- 1 leaf Bay leaf
- 1 packet Sazón con culantro y achiote(optional, for extra color and flavor)
- to taste Salt
- to taste Black pepper
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the annatto oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from the pot and set aside.
⏱️ 8-10 minutes💡 Tip: Don't overcrowd the pot; sear chicken in batches if necessary. - 2
Reduce heat to medium. Add the minced garlic and sofrito to the pot. Cook, stirring, until fragrant, about 1-2 minutes.
⏱️ 2 minutes - 3
Stir in the tomato sauce and the Sazón packet (if using). Cook for another minute, stirring constantly.
⏱️ 1 minute - 4
Add the rinsed rice to the pot and stir to coat it with the mixture. Cook for about 2 minutes, stirring, until the rice grains are slightly translucent.
⏱️ 2 minutes - 5
Pour in the chicken broth and bring to a simmer. Add the bay leaf, sliced olives, and capers. Stir well.
- 6
Return the seared chicken pieces to the pot, nestling them into the rice. Ensure the liquid covers the rice and chicken. Bring back to a gentle simmer.
💡 Tip: If the liquid level is too low, add a little more broth or water. - 7
Cover the pot tightly, reduce heat to low, and cook for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 minutes💡 Tip: A piece of aluminum foil placed between the pot and the lid can help create a tighter seal. - 8
Once cooked, let the arroz con pollo rest, covered, for 10 minutes off the heat. Fluff the rice with a fork, removing the bay leaf. Garnish with chopped cilantro before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓Annatto oil (aceite de achiote) is crucial for the authentic color and subtle flavor. It can be made by infusing oil with achiote seeds or purchased pre-made.
- ✓Using bone-in, skin-on chicken thighs adds more flavor and moisture to the dish.
- ✓Resist the urge to stir the rice while it's cooking, as this can make it mushy.
🔄 Variations
- Add chunks of pimiento-stuffed green olives for an extra briny kick.
- Include a small can of peas or a handful of corn kernels in the last 10 minutes of cooking.
- For a spicier version, add a diced jalapeño or a pinch of red pepper flakes with the sofrito.