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Puerto Rican Arroz con Pollo

The Puerto Rican version of Arroz con Pollo is boldly-flavored with homemade sofrito, fresh herbs, tomato flavors and of course - the crunchy rice that sticks to the bottom of the pan - el pegao. Not to mention, this recipe can be made in one pot, ensuring a mess-free meal.
5 from 2 votes
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Course Dinner, Main Course, One Pot Meal, Rice Dish
Cuisine Puerto Rican Cuisine
Servings 4 servings

Equipment

  • 1 Caldero or Large Dutch Pot

Ingredients
  

  • 2 tablespoons of olive oil
  • 2 cups of long grain white rice
  • 2 1/2 cups of homemade chicken broth or water
  • 1 1/2 to 2 pounds of skinless chicken thighs
  • 1/3 cup of homemade sofrito
  • 1 to 2 teaspoons packets of sazon OR 2 to 4 teaspoons of homemade sazon/achiote oil optional
  • 2 tablespoons of tomato paste
  • 2 bay leaves
  • 1 tablespoon Adobo for chicken seasoning
  • 1-2 teaspoons Ground cumin for chicken seasoning
  • 1 teaspoon Oregano for chicken seasoning

Instructions
 

Marinate & Prepare the Chicken

  • Clean and marinate your chicken thighs with adobo, cumin and oregano. Rest for 15 minutes
  • In a dutch pot or caldero with 2 tablespoons of oil, sear your chicken thighs for about 4 minutes on each side.
  • Once your thighs have browned, remove from pot and immediately add the homemade sofrito.
  • Let the sofrito cook with the chicken drippings for 4 minutes until aromatic.
  • Then, add the tomato paste and cook for another 4 minutes or until raw tomato taste is gone.
  • Add sazon or achiote oil to the sofrito/tomato mixture. This will add color and enhance the flavors.

Cook the Rice

  • Next add the rinsed rice and combine with the sofrito mixture. Allow the rice to toast up for a few minutes.
  • Pour the chicken broth and stir the rice ONCE. Note: The more you stir, the more starch you create, resulting in mushy rice.
  • On top of the rice, add your partially cooked chicken thighs to the caldero and cover with a little more broth. Just until the tops of the thighs are barely peeking through.
  • Toss in your bay leaves and allow rice for boil uncovered on medium heat.
  • When the rice has absorbed most of the water (about 90 percent) lower the heat and cover with foil and the lid.
  • Continue to cook the rice covered for 20-25 minutes.
  • After time has passed, uncover the rice and place the chicken to the side in order to fluff the rice.
  • Remove bay leaves, garnish with cilantro, and enjoy!

Video

Keyword arroz con pollo