One Pot Puerto Rican Chicken and Rice (Arroz con Pollo)

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One Pot Puerto Rican Chicken and Rice (Arroz con Pollo)

An easy and comforting one pot chicken dinner made with homemade adobo seasoning, juicy seasoned chicken and fluffy rice.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Puerto Rican

Keyword: Chicken, High Protein, One pot

Servings: servings

Calories: 622kcal

Author: Jenna

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

US Customary - Metric

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

Video

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Notes

Note 1: I make my own adobo seasoning, but you can use a store-bought adobo seasoning blend or a packet of Sazon for this recipe.

Note 2: Traditional Arroz con Pollo recipes use bell pepper as a base for the sofrito, but I used jalapeño peppers for extra spice. Feel free to use bell peppers or a mix of both.

Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.

Macros per serving: 553 calories/51g protein/55g carbs/15g fat

Nutrition