Embrace the vibrant flavors of Puerto Rico with this hearty and comforting Arroz con Pollo (Rice with Chicken) recipe. This classic dish combines succulent chicken thighs with aromatic rice and a medley of herbs and spices, creating a true taste of the Caribbean. With a fragrant sofrito base, savory annatto-infused rice, and tender marinated chicken, this dish is a celebration of Puerto Rican cuisine at its finest.
Taste Profile
Indulge in the rich and savory flavors of Puerto Rican cuisine with each bite of this Arroz con Pollo. The tender chicken thighs are marinated in a blend of olive oil, sazon, and aromatic spices, while the annatto-infused rice is perfectly seasoned with sofrito, tomato sauce, and a hint of turmeric. Each forkful is complemented by the earthy undertones of annatto seed oil. This dish is a true celebration of Caribbean flavors, offering a perfect balance of comfort and satisfaction.
One-Skillet Meal
The beauty of Puerto Rican-Style Arroz con Pollo lies in its simplicity and convenience. Being a one-skillet meal means less cleanup and fewer dishes to wash, making it perfect for busy weeknights or lazy weekends. Everything, from searing the marinated chicken thighs to simmering the aromatic rice, is done in a single deep skillet, streamlining the cooking process and maximizing flavor. With minimal effort and maximum flavor, this dish is truly an ease and convenience of home-cooked meals.
Ingredients
For the Chicken Thighs:
- 6-8 boneless and skinless chicken thighs
- 1/4 cup olive oil
- 1-2 tbsp homemade sazón or store-bought sazon
- 1 tbsp Puerto Rican-style all-purpose seasoning (Sazon completa or Adobo seasoning)*
- 1 tbsp lemon juice (optional)
- 3 tbsp sour orange juice (optional)
- 2 lbs boneless chicken thighs
*Note: Alternatively, you can use a tsp of each dry herbs and spices such as garlic powder, onion powder, dried cilantro, dried oregano, ground cumin, and salt which is to taste.
For the Rice:
- 2 tbsp Annatto seed oil*
- 2 lbs Jasmine rice
- 3 tbsp white cooking wine
- 3 tbsp Puerto Rican sofrito
- 4 oz tomato sauce
- 1 tbsp sazón
- 1 tsp ground turmeric
- 1/2 tsp ground oregano
- 1/2 tsp ground cumin
- Sea salt to taste
- 1 tbsp chicken bouillon or 1 bouillon cube
- 1/2 cup combined red and green bell peppers, chopped
- 1/4 cup chopped yellow onion
- 1/2 tsp garlic paste
- 4-5 Spanish olives (optional)
- 1/4 cup chopped fresh cilantro
- Chopped roasted peppers
- Chopped green onions (optional)
- Frozen peas (optional)
- 3/4 cup water*
*Notes:
- Annatto seed oil, also known as achiote oil, is a cooking oil infused with annatto seeds, which are derived from the achiote tree (Bixa orellana). Annatto seeds are small, red seeds that have a slightly peppery and earthy flavor. To make annatto seed oil, annatto seeds are steeped in a neutral-flavored cooking oil, such as vegetable oil or olive oil, over low heat. As the seeds infuse the oil, they impart a vibrant red-orange color and a subtle flavor to the oil. The longer the seeds steep in the oil, the deeper the color and flavor of the resulting annatto seed oil.
- You only need enough water to cover the rice. This might mean you will need more or less 3/4 cup. Adding too much water can alter the result of your rice, making it way too mushy. See the picture below for an example of the perfect amount of liquid:
Instructions
Marinate the Chicken
- In a glass bowl, mix together olive oil, sazon, all-purpose seasoning, lemon juice, and sour orange juice. Pour the marinade over the chicken thighs, ensuring they are fully coated.
- Allow the chicken to marinate for at least 30 minutes.
Cook the Chicken
- Heat a large, deep skillet over medium high heat and add about a tablespoon of cooking oil.
- Sear the chicken thighs and cook them for about 5 minutes per side.
- Don’t worry about fully cooking them because they will finish cooking with the rice.
- Remove the chicken from skillet and set aside on a rack.
Cook the Chicken
- In a large skillet, heat annatto seed oil over medium heat.
- Add chopped bell peppers, onion, and garlic paste.
- Sauté until fragrant and softened.
- Pour in the white cooking wine and cook until reduced. The wine can also help deglaze the skillet if needed.
- Stir in the Puerto Rican sofrito, tomato sauce, sazón, turmeric, oregano, and cumin.
- Allow the flavors to meld together for a few minutes.
- Add the Jasmine rice to the skillet and toast it in the aromatic mixture for several minutes, stirring occasionally.
- Pour water over the rice until it is just covered, add the Spanish olives if using, stir and taste for salt. Adjust if needed.
- Nestle the marinated chicken thighs on top of the rice mixture.
- Cover the skillet and cook over medium heat until the rice has absorbed most of the water.
- Once the liquid has been absorbed, mix the rice gently between the nestled chicken thighs.
- Lower the heat to medium-low. Gently sprinkle the frozen peas over the top of the rice-chicken mixture and continue to cook, covered, for an additional 15 minutes or until the rice is tender and fluffy and the chicken is fully cooked.
- Sprinkle the finished Arroz con Pollo with chopped cilantro, roasted peppers, and oregano leaves. Serve hot with lemon wedges on the side for an extra burst of freshness.
This Puerto Rican-style Arroz con Pollo is a versatile and flavorful dish that pairs perfectly with a variety of sides, including tostones and mayo-ketchup sauce. Tostones are savory and crispy fried plantains that are flattened, fried, and then typically served with a dipping sauce. Mayo-ketchup sauce is a classic Puerto Rican condiment made by combining mayonnaise and ketchup, often with a splash of garlic and other seasonings, creating a creamy and tangy accompaniment.
The crunchy texture of tostones and the creamy tanginess of mayo-ketchup sauce complement the rich and savory flavors of the Arroz con Pollo beautifully. The sweetness of the tostones balances the savory rice and chicken, while the mayo-ketchup sauce adds a delightful contrast of flavors.
Enjoy!
