Arroz con Pollo, or Puerto Rican Chicken and Rice is one of our most beloved rice dishes! Juicy, seasoned chicken and fluffy, flavorful rice come together in this comforting one-pot meal that’s packed with tradition and home-cooked goodness.
Our beloved Arroz con Pollo, or Puerto Rican Chicken and Rice, is one of our most traditional and comforting dishes. If you’re familiar with Puerto Rican cuisine, you know that rice dishes like arroz con gandules, arroz con habichuelas, and arroz con pollo are at the heart of our cooking. In my home, you can bet I’m making this at least once a week, always with a side of habichuelas guisadas (Puerto Rican stewed beans), as it’s traditionally served and of course, slices of avocado! As the chicken cooks with the rice, all the flavors meld together, making every bite extra tasty, even on its own!
If you’ve never tried arroz con pollo or have always wanted to learn how to make it, completely authentic, this recipe is for you. In under 45 minutes, you’ll have a delicious, hearty meal that’s sure to become a family favorite and a staple in your kitchen!
Ingredients
How to Make Arroz con Pollo
Step 1: Heat oil over medium heat in a large caldero or Dutch oven (avoid using a nonstick pot).
Add the sugar and stir for about a minute until it dissolves and turns lightly golden.
Step 2: Add the seasoned chicken to the pot, except for the breast pieces. Cook the chicken for 5 minutes on each side. This step helps release its juices and adds a slight browning, it will finish cooking with the rice.
A Tip that Goes a Long Way
I know adding sugar to Arroz con Pollo might seem unusual, but trust me on this step! This is how my Puerto Rican mother and grandmother were taught and have passed down to us. A tradition that makes a big difference. The sugar enhances the flavors of the chicken, deepens the richness of the rice, and gives the chicken a beautiful golden color. I promise, you won’t taste the sugar!
Step 3: Add the remaining ingredients to the pot: pork fat, sofrito, tomato paste, sazón, chicken bouillon, bay leaf, oregano, and olives.
Step 4: Stir well with a large spoon, ensuring everything is evenly combined.
Step 5: While the chicken and spices are sautéing, rinse the rice under cold water until it runs clear.
Add the rice, water, and salt to the pot.
Step 6: Raise the heat to medium-high and cook uncovered until the liquid evaporates and the rice dries out.
Step 7: Once the rice has dried out, stir the rice and cover the pot immediately, have the lid ready to avoid “stunning” the rice, which can leave your rice uncooked. Reduce the heat to medium-low and cook for 15 minutes.
Step 8: Uncover, add the chicken breast pieces (if using), and stir the rice. Cover immediately.
Cook for another 15-20 minutes, then stir again.
The rice is done! Top with roasted red bell pepper strips and fresh cilantro if you like and serve. Enjoy.
TIP: Although this dish is delicious on it’s own, for a fully authentic Puerto Rican dining experience, serve with a side of habichuelas guisadas (Puerto Rican stewed beans) and avocado slices, as traditionally served.
Storing and Reheating
- Storing: Let the Arroz con Pollo cool completely before transferring it to an airtight container or leave in the caldero. Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
- Reheating:
- Stovetop: Add a splash of water to the rice and warm over medium-low heat, stirring occasionally until heated through.
- Microwave: Place a portion in a microwave-safe dish, sprinkle with a little water, cover with a damp paper towel, and heat in 30-second intervals, stirring in between.
- Oven: Cover with foil and bake at 300°F for about 15-20 minutes, adding a little liquid to prevent drying out.
How to Make Arroz con Pollo in an Instant Pot
For an Instant Pot version and a slight variation of this dish, you may want to follow this recipe from Mommy’s Home Cooking “Easy Instant Pot Arroz con Pollo.”
Other Rice Dishes You Will Love
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📖 Recipe
Puerto Rican Chicken and Rice (Arroz con Pollo)
Equipment
- caldero pot or dutch oven
Ingredients
- 1 whole chicken cut up or a mix of legs, thighs, wings
- 3 ½ cups medium or long grain rice
- 3 tablespoons sofrito
- ¼ cup pork back fat (tocino) cut into small ½ inch cubes
- 1 tablespoon tomato paste
- 1-2 packets Sazon with Annatto
- 2 large chicken bouillon cubes
- 1 bay leaf
- ½ teaspoon oregano
- 2 tablespoons pimiento stuffed olives
- 1 teaspoon sugar
- 4 tablespoons vegetable or canola oil
- 3½ cups water
- ½ tablespoon salt or to taste
Seasoning for Chicken
- adobo sprinkled
- garlic powder sprinkled
- oregano sprinkled
Toppings (Optional)
- fresh cilantro rinse and chopped
- red pimientos
Instructions
Prepare and Season Chicken
- If using a whole chicken, cut it into wings, thighs, and drumsticks, trimming any excess fat. Cut the breast into 1½-inch chunks. Rinse the chicken, then season with adobo, garlic powder, and a sprinkle of oregano.
Preparation
- Heat oil over medium heat in a large caldero or Dutch oven (avoid using a nonstick pot).Add the sugar and stir for about a minute until it dissolves and turns lightly golden.TIP: Adding sugar to Arroz con Pollo might may seem unusual, but trust me on this step! This is how my Puerto Rican mother and grandmother were taught and have passed down to us. A tradition that makes a big difference. The sugar enhances the flavors of the chicken, deepens the richness of the rice, and gives the chicken a beautiful golden color. I promise, you won’t taste the sugar!
- Add the seasoned chicken to the pot, except for the breast pieces. Cook the chicken for 5 minutes on each side. This step helps release its juices and adds a slight browning, it will finish cooking with the rice.
- Add the remaining ingredients to the pot: pork fat, sofrito, tomato paste, sazón, chicken bouillon, bay leaf, oregano, and olives. Stir well with a large spoon, ensuring everything is evenly combined.
- While the chicken and spices are sautéing, rinse the rice under cold water until it runs clear.Add the rice, water, and salt to the pot.
- Raise the heat to medium-high and cook uncovered until the liquid evaporates and the rice dries out.
- Once the rice has dried out, stir the rice and cover the pot immediately, have the lid ready to avoid "stunning" the rice, which can leave your rice uncooked. Reduce the heat to medium-low and cook for 15 minutes.
- Uncover, add the chicken breast pieces (if using), and stir the rice. Cover immediately.Cook for another 15-20 minutes, then stir again.The rice is done! Top with roasted red bell pepper strips and fresh cilantro if you like and serve. Enjoy.
Michi says
I made arroz con pollo yesterday and it was very tasty! Thank you so much for the recipe. I paired it with the habichuelas guisada. Fire!! Between your recipes and my mama I have been cooking up the Puerto Rican food I grew up with!
Catherine Arena says
Hello Michi! So happy to hear you really enjoyed this recipe! Thank you for taking the time to let me know! 🙂
Carmen says
Your ,r recipe is my recipe! This is exactly how I make my arroz con pollo! Love it every time! Nothing beats home cooking!
Cathy says
Really?! That is awesome! This recipe is just how my mami taught me since I was 9! Nothing beats home cooking! So TRUE! Like you, love it every time!
Margarita says
I have a question about the salted pork fat ingredient. How do I get this? Is it sold in stores or you make this? Thanks in advance, I’m really looking forward to making this soon !
Cathy says
Hello Margarita! Thank you for your question! Pork fat is simply the fat skin of a pig and is used to flavor certain foods such as Puerto Rican rice and beans. Depending on where you live “pork back fat” “salted pork fat” can easily be found in your local super market. Also, if you have a Super Foods Walmart by you, you can usually find it by the smoked ham hocks. If you have a hard time finding it, try asking the meat attendant, he/she should be able to direct you. Please keep in mind, if you can’t find it, don’t worry the rice will still come out delicious!! If you look at the list of ingredients I have put this ingredient as “optional” so no worries! If you have any other questions, please feel free to ask. Happy cooking! Hope you love it!
Elaine says
Ah, this chicken and rice looks s good that I am almoston my way to buy more chicken now (I’ve got enough rice for this recipe). Fabulous looking meal and just what I would like to make this weekend.
Cathy says
Thanks Elaine!
Noelle says
I love the classic use of chicken and rice in this recipe! The flavors were amazing
Cathy says
Glad you enjoyed it Noelle!!
Jen says
Such a filling meal that my whole family loved! This was a nice change from our usual chicken dinner routine.
Cathy says
Wonderful to hear Jen!!
Bintu | Recipes From A Pantry says
This looks delicious and so full of flavour! Will definitely be making this soon
Cathy says
Thanks Bintu! Let me know how you enjoy it!