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Chicken and rice is just one of those comforting combos that can be made so many different ways, and is almost always absolutely delicious. This is my take on Puerto Rican style chicken and rice, also known as Arroz con Pollo.
Everything is cooked in one pan, so you’ll start by searing your chicken pieces with an adobo spice blend (I make my own, but store-bought versions work too!). Next is an aromatic base of onions and peppers, known as sofrito. The spices give this dish a warm, spicy flavor and the addition of green peas and olives adds freshness.
Finish everything off with a little fresh cilantro and a squeeze of lime juice and in under an hour you’ll have a perfectly seasoned one pot dish with tender, juicy seasoned chicken and fluffy rice that you’ll want to make on repeat.
One Pot Puerto Rican Chicken and Rice (Arroz con Pollo)
Equipment
Ingredients
Adobo Seasoning (see Note 1)
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika (or more regular paprika)
- 1 tsp cayenne pepper, or less for less spice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp coriander
- 1 tsp freshly cracked black pepper
- 1 tsp salt
Chicken and Rice
- 4 skinless chicken quarters (or other chicken pieces of choice; about 2 lbs)
- 2 tbsp avocado oil, divided (or avocado oil cooking spray)
- 1 small yellow onion, diced
- 2-3 jalapeño peppers, seeded and diced (or bell pepper; see Note 2)
- 6-8 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry white rice
- 2 ¼ cup chicken broth
- ½ cup green olives, chopped
- 1 cup frozen green peas, thawed
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
For the Adobo Seasoning
- In a small bowl, mix together all spices until combined then divided in half
For the Chicken and Rice
- Season the chicken pieces on both sides with half the spice blend
- Heat a large sauté pan or skillet over medium-high heat and add 1 tbsp of avocado oil or spray with cooking spray
- Sear the chicken pieces on both sides for 2 minutes then remove from the pan and set aside
- Add the remaining tbsp of oil or spray with more cooking spray and add the onions and jalapeño peppers
- Sauté for 4-5 minutes until softened then add the garlic and sauté for an additional 30 seconds
- Add the tomato paste and remaining spices then toast for 1-2 mins until the tomato paste has darkened
- Add the rice and toast for 2-3 minutes then add the chicken broth and scrape the bottom of the pan
- Stir in the green peas and olives then bring to a boil
- Return the chicken pieces to the pan then reduce heat to low and cover
- Cook for 15-18 minutes or until the rice is fluffy and the chicken is cooked to an internal temperature of at least 164℉
- Serve topped with fresh cilantro and a squeeze of lime juice
Notes
Nutrition
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