Puerto Rican Chicken and Rice (Arroz con Pollo)

4.25 from 20 votes

Puerto Rican Chicken and Rice (Arroz con Pollo)

The most authentic Puerto Rican Chicken and Rice, (Arroz con Pollo), made in a caldero, served with a side of habichuelas guisadas.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 1284kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Rice to Water Ratio:

Medium Grain Rice: This recipe calls for 3½ cups of water for 3½ cups of medium grain rice. You know you have added enough water when a large spoon layed on top of the rice, sinks about a quarter inch below the surface.

Long Grain Rice: For long grain rice, add an additional cup of water to the pot. Example: For 3½ cups of rice, add 4½ cups of water.

Note: Although this dish is delicious on it's own, for a fully authentic dining experience, serve with a side of habichuelas guisadas (Puerto Rican stewed beans) and avocado slices.

Nutrition