Arroz con Pollo (Puerto Rican Chicken with Rice and veggies)

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour & 15 minutes
Servings: 4 people

Get ready to savor the classic Puerto Rican Arroz con Pollo! This flavorful one-pot dish combines rice, veggies, and tender chicken for a delightful meal. With an authentic recipe that’s easy to follow, you’ll enjoy the mouthwatering, traditional Puerto Rican flavors. Plus, I’ve included some handy tips on how to season the dish just right and achieve that perfectly crispy Pagao rice at the bottom of the pot.

Ingredients:

For the Sofrito Marinated Chicken:

1/2 cup (140 grams) sofrito
4 large cloves garlic (about 4 tsps or 40 grams)
1/4 cup (60 milliters) white wine vinegar
2 tablespoons (30 milliliters) extra-virgin olive oil or cooking oil
1 1/2 tablespoons (25 grams) adobo or to taste
2 teaspoons (6 grams) granulated onion powder
1 teaspoon (1 gram) dried oregano leaves
1/2 teaspoon (2 grams) black pepper
4 each (800 grams) bone-in, skin-on chicken thighs

For the Arroz con Pollo:

2 1/2 cups (500 grams) long-grain rice
sofrito marinated chicken
1/2 medium yellow onion diced (about 1 cup or 130 grams)
1/2 large green bell pepper diced (about 3/4 cup or 120 grams)
2 large cloves garlic minced (about 1 tablespoon or 10 grams)
2 tablespoons (30 grams) tomato paste
3 cups (750 milliliters) light beer or chicken stock or a combination of both
12 manzanilla olives sliced (1/4 cup or 35 grams), optional
2 teaspoons (12 grams) capers optional
1 1/2 teaspoons (1 packet or 6 grams) sazón

Directions:

Make the Sofrito Marinade:

Add the sofrito, garlic cloves, white wine vinegar, extra-virgin olive oil, adobo, onion powder, dried oregano, and black pepper to 1 quart mason jar or the carafe of a blender.
Blend the ingredients with an immersion blender or in the blender on medium speed until it forms a loose paste.
Proceed with marinating the chicken thighs or seal the jar (transfer to a storage container) and refrigerate the marinade for 1 week.

Marinate the Chicken:

Use a paring knife to poke slits into the underside of your chicken thighs. Try not to pierce all the way through to the skin. This allows the marinade to penetrate deeper into the meat.
Rub all of the sofrito marinade onto each side of the chicken.
Make sure you use all of the sofrito marinade, as this will also go into the arroz con pollo when we cook it later.
Cover the dish with plastic film or a lid. Allow the chicken to marinate in the fridge for at least 2 hours or, preferably, overnight (or 12-24 hours).
Remove the chicken thighs from the fridge before gathering and cutting the remaining ingredients (or at least 30 minutes prior to searing them).
This gives the meat time to warm up so it sears properly and cooks evenly.

Sear the Chicken:

Rub the sofrito marinade off of the chicken skin back into the dish it was marinating in.
This removes the bulk of the marinade so it doesn't scorch too much in the pot.
Lay the chicken thighs, skin side down, into the caldero or Dutch oven, then turn the heat up to medium-high.
Allow the pot to warm up with the chicken thighs to render the fat from the skin.
Sear the chicken for 6 minutes, then use a pair of tongs to flip the thighs.
Sear the skinless side for another 6 minutes. The goal is not to cook the chicken fully but only to sear it.

Flavor the Rice:

Scrape the leftover marinade from the dish into the pot.
Add the diced onion, green bell pepper, and garlic to the pot with the marinade and use a wooden spoon to occasionally toss the aromatics as they soften while scraping the fond from the bottom of the pot.
The goal in this stage is to allow the moisture from the veggies and marinade to loosen the fond.
Create a space in the center of the veggies and add the tomato paste to that spot.
Cook the tomato paste by spreading it out in the open space with the back of your spoon. Heat the tomato paste for at least 30 seconds.
Add the rice to the pot with the sautéed veggies and use your spoon to toss the grains for 1 minute to coat each grain in the fat and tomato while simultaneously toasting the grains to give them a nuttier flavor.
Pour the beer and/or chicken stock, then stir the olives, capers, and sazón into the coated rice.
Nestle the chicken pieces, any liquids from the pan or dish holding them, into the rice, leaving space around each piece to ensure everything in the pot cooks evenly.
Bring the liquid in the pot to a boil and allow it to boil for 5 to 6 minutes or until it mostly evaporates.

Steam, the Serve the Arroz con Pollo

Place a square piece of foil over the pot or caldero, ensuring a 2 to 3-inch overlap. Firmly press the lid down, sandwiching the foil between it and the pot.
Decrease the temperature to just between medium-low and low.
Steam the arroz con pollo for 25 minutes or until the rice is tender and the chicken reaches an internal temp of 165°F (75°C), The internal temp of the chicken may be higher, but you don't want it any lower than 160°F (70°C)*.
After 25 minutes of steaming the rice, remove the cover and stir it with a spoon to fluff the grains and separate them slightly.
Taste the rice and add more adobo or black pepper to suit your taste.
Serve the arroz con pollo on its own or with a garden salad for a more balanced meal.

Tips & Notes:

In addition to using the sofrito marinade for arroz con pollo, you can use it to marinate any other protein you want.
A wooden spoon is recommended because it prevents metal scrapings and resists getting hot, as metal spoons do.
Cooking the tomato paste by itself like this caramelizes its sugars, giving it a deeper flavor.
*Cooking continues after turning off the stove. This process, called carryover cooking, will bring the chicken up to 165°F (75°C), but be sure to check the internal temp again after cleaning the thermometer.
If your arroz con pollo has crunchy grains of rice:
Add 1/2 cup more beer or chicken stock, replace the cover, and continue steaming it over low heat for 10 minutes.
If the arroz con pollo is soupy after steaming:
Remove the lid and continue cooking the rice until the liquid evaporates.

Swaps and Substitutions:

Replace the white wine vinegar white distilled vinegar or lime juice. The marinade's flavor will be more acidic if you make it with regular vinegar or lime juice.
Swap the chicken thighs with your favorite chicken cut or a whole, cut-up chicken. Using chicken breasts in this recipe may result in drier meat.
Replace the long-grain rice with medium-grain, basmati, or jasmine.
Replace the beer with chicken or vegetable stock.
Place a thick layer of clean banana leaves over the simmering rice instead of using aluminum foil.

Storing:

To store leftover arroz con pollo, cool to room temperature, then pack the leftovers in airtight containers.
Refrigerate the arroz con pollo for 3 to 4 days after cooking.
To reheat leftover arroz con pollo, sprinkle 1 or 2 tablespoons (15-30ml) of water over the surface. Loosely cover with a lid or paper towel and microwave it on high for 2 to 3 minutes, stirring after 1 to 1 1/2 minutes.
You can also reheat leftover arroz con pollo in a medium pot or saucepan with a lid. Add 2 tablespoons (15ml) of water to the pan, then add the cold rice and chicken. Heat over medium heat, covered, stirring occasionally until the chicken is warmed through. This usually takes about 10 minutes.

Freeze:

Freeze the chicken after marinating for 2-24 hours and before cooking.
Pack the room temperature (or slightly warmer) arroz con pollo into freezer storage bags or containers, pressing out as much air as possible.
Arroz con pollo can be frozen for up to 3 months.
Thaw the rice in the fridge a day before eating it.
Reheat the rice according to the instructions in the storage section.

Nutrition:

Calories: 733kcal, Carbohydrates: 134g, Protein: 14g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 1mg, Sodium: 504mg, Potassium: 484mg, Fiber: 5g, Sugar: 3g, Vitamin A: 265IU, Vitamin C: 21mg, Calcium: 109mg, Iron: 3mg