There are many mouth-watering, budget-friendly, one-pot dishes that are available, such as Arroz con Pollo, which is prepared with just ten minutes of hands-on cooking time.

This dish is ready in less than half an hour after being made. This dish is a staple on Latin American tables, though it varies in the ingredients used and the techniques used depending on where you are in the world.

It is a win-win, win, win. As a child, I grew up eating this arroz con pollo at my Abuela’s (grandmother’s) table. It is as close to the Puerto Rican version as I could get, and it is my favorite.

If you are curious or love this dish, then Apronese will recommend you the recipe below right now.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

The basic definition of arroz con pollo is a chicken and rice dish that is made from one pot. In the Puerto Rican version, the rice is made yellow by the addition of annatto, the same spice that gives cheddar cheese its distinctive yellow color.

Recaito (also known as sofrito) is a fragrant mixture of cilantro, yellow onions, green bell peppers, and garlic, giving it a strong herbal flavor.

The Spanish olives contribute a delightful punch of acidity to the dish. When it comes to making this dish, traditionally pigeon peas are used, but they are hard to find on the mainland, so frozen peas are a great alternative that can easily be substituted.

What cuts of chicken should I use?

As long as your chicken is of the right type, you can make this recipe with any cut, however you should keep in mind that darker pieces, such as thighs and drumsticks, are more forgiving of a longer cooking time, as their fat content is higher.

You can also cook chicken breasts whole or on the bone, but if you want pickier eaters, then you can slice the chicken into bite-size pieces before cooking. Chicken breasts tend to dry out fairly quickly, so keep an eye on them.

As a garnish, you can use the skin that you removed from the cuts after you cooked them by arranging it on a cookie sheet or sheet pan. Bake the skin in a 350 degree oven until crispy and then use it as a garnish after it is done cooking.

Would Rice Be Able to Be Substituted?

When replacing white rice with brown rice, you will need to add more chicken stock. For 2 cups of brown rice, you will need 4 cups of chicken stock.

You’ll also need to add 10-15 minutes to the cooking time. If you don’t have enough chicken stock, you can substitute cauliflower rice as well, but you won’t have to cook it as long, as it will turn into mush.

To cook the chicken in the liquid until it reaches 160 to 165 degrees Fahrenheit, reduce the amount of chicken stock to 1 cup and cook it for a few minutes. As soon as the chicken has been removed from the pan, stir in the cauliflower rice and the peas.

Cook for just a few minutes until the cauliflower rice is tender and the peas are cooked, then add the chicken back to the pot and garnish as desired.

Over head view of arroz con pollo in a red Dutch oven.

Is Chicken Stock Necessary?

The classic chicken stock can be substituted for vegetables or even salted water if you prefer. It is possible to make this recipe using beans instead of chicken.

If you are trying to waste less food, you can also use bean water. You can also use a mixture of chicken stock and coconut milk if you wish for creamier results with tropical flavours.

What Can I Serve It With?

There is no shortage of delicious dishes you can make with rice and chicken, but one of the most popular is rice and chicken, served traditionally with avocado slices.

Making a salad side dish is also an excellent option. I do like to serve mine with a few slices of hearty garlic bread as well.

Does Arroz Con Pollo Freeze Well?

This dish is very easy to prepare and can be frozen. If you have the ingredients at hand, Arroz con Pollo can be stored in your refrigerator for up to three days.

When reheating, sprinkle some water on top to loosen it up. If you want to freeze it, make sure that everything has cooled thoroughly before portioning it out into a freezer-safe container.

By filling the container to the very top or by placing wax paper on top of your rice in order to keep it from becoming iced over, you will be able to prevent a frost from forming.

close up side view of Arroz con Pollo in the pot.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a delicious Puerto Rican chicken and rice dish, and it is a weekly staple in my house. Arroz con Pollo is an easy one-pot meal, which can be prepared in a jiffy and is useful in meal prep and freezer cooking efforts.

Author: Monti

Prep Time: 10 mins/ Cook Time: 40 mins/ Total Time: 50 mins

Servings: 5


  • 2 tsp adobo seasoning ($0.20)
  • 1.5 lbs boneless chicken thighs ($6.49)
  • 2 2/3 Tbsp cooking oil, divided ($0.11)
  • 1/4 cup sofrito ($0.36)
  • 1 red bell pepper, small dice, divided ($0.98)
  • 1/2 yellow onion, small dice ($0.19)
  • 3 cloves garlic, minced ($0.24)
  • 2 Tbsp tomato sauce ($0.06)
  • 1/2 cup pimiento stuffed Spanish olives ($1.16)
  • 2 cups rice ($0.74)
  • 2 1/2 cups chicken stock ($1.12)
  • 1/4 tsp salt ($0.02)
  • 1 1/2 tsp sazón seasoning ($0.19)
  • 1/2 cup frozen green peas ($0.33)
  • 1/4 cup cilantro (optional garnish) ($0.11)


  • I recommend placing the chicken thighs in a shallow bowl, dabbing 3 tablespoons of cooking oil on the surface, and then brushing the chicken with adobo seasoning. Place the chicken thighs in your refrigerator, uncovered, for 30 minutes.
  • In a Dutch oven or another large pot with a heavy bottom over medium-high heat, put 2 tablespoons of cooking oil in the pot and heat it up until it shimmers. Once the oil has reached a shimmering point, add the chicken thighs in an even layer to the pot. The chicken thighs will need to be seared for about 3 minutes per side once they are golden brown. Remove the thighs from the pot, and set them aside to cool.
  • The chicken fat in the pot should be heated until the onion is translucent, about 3 minutes. Add the sofrito, diced onion, and half of the diced red pepper. Once the onion has been cooked for about 3 minutes, add the garlic, tomato sauce, and olives. You should cook the mixture until most of the liquid has evaporated and the mixture is fragrant. If you run a spoon down the center of the pan, you should be able to see a dry trail.
  • The rice and sazón should be added and gently mixed into all the ingredients. The rice should be covered with the sauce so that it is evenly distributed across every grain of rice. Add the chicken stock and bring it to a boil. Allow the mixture to simmer undisturbed for about five minutes or until it has evaporated and the rice is visible on the surface of the pot. There should be several steam vents on the rice surface.
  • Cook for 20 to 30 minutes until all of the stock has evaporated and the rice has been thoroughly cooked and, for the best flavor and results, place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot tightly with a heavy lid.
  • It is time to remove the chicken thighs from the pot and place them aside. Stir in the frozen peas and fluff the rice. Stir in the remaining diced red pepper and cilantro leaves. Add the chicken thighs back to the pot. Serve immediately.


Serving: 1 serving ・ Calories: 591 kcal ・ Carbohydrates: 70 g ・ Protein: 36 g ・ Fat: 17 g ・ Sodium: 763 mg ・ Fiber: 3 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.


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How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

A shallow bowl should be prepared and the chicken thighs should be rub down with two teaspoons of cooking oil and two teaspoons of adobo seasoning.

After placing uncovered in your refrigerator and marinating for thirty minutes, the chicken should be ready to barbecue.

Raw chicken browning in a Dutch oven.

Using a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat. Add the remaining two tablespoons of the cooking oil to the pot.

When the oil shimmers, then arrange the chicken thighs into an even layer. Sear the chicken thighs for approximately three minutes on each side until they become golden brown.

Remove the thighs from the pot and set them aside to cool.

Sofrito, onions, and red peppers browning in a red Dutch oven.

As soon as the chicken fat is heated, add the sofrito, diced onion, and half the diced red pepper to it in the pot and sauté until it has the color of translucent onion, about 3 minutes, if possible.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Garlic, tomato sauce, and olives should be added at this point.

Spatula cutting through ingredients in a red Dutch oven.

As soon as the mixture appears to be fragrant, and most of the liquid has evaporated, it should become dry to the touch. A spoon run down the center of the pan should leave a trail of dried ingredients.

Adding sazon to ingredients in a Dutch oven.

There is nothing more important than to ensure that every grain of rice is covered in the sauce by gently mixing rice and sazón together with all of the other ingredients.

Adding chicken stock to ingredients in a red Dutch oven.

Bring the stock to a boil and add the chicken.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

The pot should be allowed to boil without a lid, undisturbed, until the stock evaporates and until there are multiple round steam vents erupting from the surface of the rice.

Be sure to allow the mixture to boil unattended until the stock has evaporated and the rice is visible on the surface.

Rice topped with chicken in a red Dutch oven.

You can also add the reserved chicken thighs on top of the rice, lower the heat to medium-low, cover the pot with a heavy lid, and allow the rice to cook for about 20 to 30 minutes, until the stock has been absorbed and the rice has been cooked through.

Green peas being stirred into rice in a red Dutch oven.

It would be best to remove the chicken from the pot and set it aside. Stir in the frozen peas and fluff up the rice as well.

Finished arroz con pollo in a red Dutch oven.

It is now time to add the chicken thighs back into the pot. Add the remaining diced red pepper and cilantro leaves, garnish the chicken with them, and serve.

Arroz con Pollo on a plate with a fork.

Chicken dish is so familiar already, change the wind from time to time to make it strange and treat the whole family to a super delicious dinner.

Don’t hesitate to share with Apronese and everyone about your feelings and other ways to cook chicken in the comments section below.