Experience the Magic of Arroz con Pollo
Imagine stepping into a cozy Puerto Rican home, where the vibrant yellow hue of arroz con pollo captivates your senses. The aromatic smell of sofrito, tender chicken, and fluffy rice permeates the air, creating a welcoming ambiance. Arroz con pollo is more than just a dish; it’s the ultimate comfort food—a complete meal prepared in one pot. Tender chicken and flavorful rice infuse together, enhanced by the holy trinity of Puerto Rican flavors: sofrito, sazón, and adobo.
This dish is a staple at family dinners and Sunday gatherings, with each home cook mastering their unique version over time. Unlike other Latin versions, Puerto Rican arroz con pollo stands out with its addition of beer or white wine, annatto oil for that captivating yellow color, and often includes olives and capers for an extra zing.
Key Recipe Highlights
- Cuisine: Puerto Rican
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-8 people
- Dietary Note: Gluten-free (if using gluten-free beer)
Bring the Taste of Puerto Rico to Your Kitchen!
Want to bring the taste of Puerto Rico to your kitchen? Pin this classic recipe to your dinner ideas board!
Ingredients for the Perfect Arroz con Pollo
For the chicken marinade, you will need:
- 3-4 lbs chicken thighs and drumsticks, skin-on
- 2 tablespoons adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the rice and sofrito base:
- 2 cups long-grain or medium-grain white rice, rinsed
- 3 tablespoons olive oil or annatto oil
- 1 cup Puerto Rican sofrito
- 1/2 cup tomato sauce
- 1 packet (1.5 oz) sazón con culantro y achiote
- 1/2 cup pitted manzanilla olives
- 2 tablespoons capers
- 1 red bell pepper, sliced into strips
For the cooking liquid:
- 1/2 cup light beer or dry white wine
- 3 1/2 cups chicken broth
- 1 teaspoon chicken bouillon (optional, for extra flavor)
Garnish with peas, cilantro, and pimiento for a beautiful presentation!
Chef’s Pro-Tips for the Best Arroz con Pollo
- The sear is key: Browning the chicken well creates a deep, foundational flavor.
- Don’t stir the rice after adding chicken; it keeps the grains fluffy.
- Rinse your rice until the water runs clear to remove excess starch.
- Monitor liquid ratio carefully; adjust if the rice is still firm after cooking.
Frequently Asked Questions
- Can I use boneless, skinless chicken breasts? Yes, but they may dry out. Adjust cooking time accordingly.
- What can I use instead of beer or wine? An extra 1/2 cup of chicken broth works well.
- How can I get that yellow color without sazón? Use annatto oil and a bit of turmeric for great color.
Love Puerto Rican food? Try our classic pernil and coquito recipes next!