Chicken and Rice (Arroz con pollo) Recipe

Total Time:

1 hour(Cooking)



Chicken and Rice (Arroz con pollo) Recipe

Arroz con pollo is a traditional dish of Spain and Latin America. In this Puerto Rican version, we’ve used ground annatto instead of saffron to color the rice, and adobo seasoning and prepared sofrito to flavor the dish. Chicken parts are typically used in this dish, however, we’re using boneless cubed chicken to make it easier to enjoy every bite of this delicious dish.


1 1/2 lbboneless skinless chicken thighs, cut into 1-inch cubes
2 tspadobo seasoning with pepper, divided
3 tbspvegetable oil, divided
1/2 cuptomato sauce
1/3 cupprepared sofrito
1/4 cupsmoked ham steak, finely chopped
1/4 cuppimiento-stuffed green olives, chopped
1 tspannatto, ground
2 cupslong grain rice
2 1/2 cupschicken stock
1/2 cupdry white wine
1 1/2 cupsfrozen peas
1/4 cupfresh cilantro, chopped
1/4 cuppimientos, sliced


  1. Season chicken with 1 teaspoon of the adobo seasoning.
  2. Heat 1 tablespoon of the oil in 5- quart Dutch oven on medium heat.
  3. Add chicken; cook and stir 5 minutes or until golden brown. Remove from pan.
  4. Heat remaining 2 tablespoons oil in pan on medium heat.
  5. Add tomato sauce, sofrito, ham, olives, annatto and remaining 1 teaspoon adobo seasoning; cook and stir 2 minutes.
  6. Stir in rice; cook and stir 3 minutes or until rice is just translucent.
  7. Add stock and wine; bring to boil on medium-high heat.
  8. Return chicken to pan. Reduce heat to low; cover and simmer 20 minutes.
  9. Sprinkle with peas. Cover. Cook 10 minutes longer or until water is absorbed and rice is tender.
  10. Remove from heat. Let stand 5 minutes. Remove cover; let stand 5 minutes.
  11. Fluff with fork. Garnish with cilantro and pimientos.


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