Description

Mama’s Puerto Rican Chicken and Rice, also known as Arroz con Pollo, is a flavorful and comforting dish combining seasoned chicken thighs with aromatic sofrito, rice, and vegetables. This hearty one-pan meal is perfect for a quick weeknight dinner or meal prep, offering vibrant flavors and tender chicken with perfectly cooked rice and peas.

Ingredients

Units Scale

For the chicken:

2 tablespoons olive oil, divided
1 1/2 pounds boneless skinless chicken thighs

For the adobo seasoning:

1 teaspoon cumin
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon red cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon coriander
1/2 teaspoon salt
Freshly ground black pepper

For the sofrito & rice:

3 cloves garlic, minced
1/4 cup finely diced green pepper
1/4 cup finely diced white onion
1/4 cup finely diced cilantro
Optional: 1 jalapeno, diced
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup tomato sauce
1 1/4 cups water
1 cup basmati white rice
2/3 cup frozen peas
Optional: 1/2 cup pitted green olives

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Instructions

Marinate the chicken: Add chicken to a large bowl, then toss with 1 tablespoon olive oil and adobo seasoning (cumin, paprika, chili powder, cayenne, onion, garlic powder, coriander, salt, pepper). Cover and let marinate for 30 minutes, or proceed directly to cooking.
Brown the chicken: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add marinated chicken and season with additional salt and pepper. Cook for 4-5 minutes per side until browned, then remove and set aside.
Make sofrito: In the same skillet, add garlic, jalapeno, green pepper, onion, and cilantro. Sauté for 2-3 minutes until fragrant and softened.
Add spices and liquids: Stir in cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper; cook for 30 seconds. Add tomato sauce and water, stirring to combine. Bring to a simmer.
Cook rice and vegetables: Fold in rice, peas, and olives (if using), then place the browned chicken on top. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
Serve: Garnish with fresh cilantro and serve hot with a squeeze of lime.

Notes

Use white basmati rice for authentic texture; brown rice will take longer to cook.
Cauliflower rice can be substituted for a low-carb option.
For a grain alternative, swap with about 2/3 cup quinoa, cooking the same way.
Adjust seasoning according to your spice preference.

Nutrition

Serving Size: 1 plate
Calories: 485 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 18.8 g
Saturated Fat: 4.1 g
Unsaturated Fat: 12.2 g
Trans Fat: 0 g
Carbohydrates: 46.8 g
Fiber: 4.6 g
Protein: 37.6 g
Cholesterol: 130 mg