This authentic Puerto Rican Arroz con Pollo, or chicken and rice, is a one-pot meal of succulent sofrito-marinated chicken and rice simmered in beer and seasoned with aromatics and traditional spices. I grew up eating [and making] this dish and it always garners tons of praise when I serve it. You’ll be transported back to the island with one bite. Arroz con Pollo is a perfect weeknight meal and a freezer-friendly one, as well.
Where Did Arroz Con Pollo Originate?
The culinary concept of arroz con pollo originated in Spain. Consuming proteins cooked together with rice has been a thing for the Spanish since way back. Puerto Rican arroz con pollo came to be after the Spanish invaded the island and forced assimilation.
What Is Puerto Rican Arroz Con Pollo?
The ingredient that separates Puerto Rican arroz con pollo from other Latin American recipes is Medalla Light beer. Medalla is the OG Puerto Rican beer and became the preferred liquid when making this dish. Besides that, the classic herbs and spices—adobo, sofrito, and sazón—add unique Puerto Rican flavor.
I vividly remember Mami (my mom) leaning her back against our yellow Formica countertop with one hand on her hip and the other tipping a Coors Light to her mouth. She always bought 3 bottles of beer when her recipe only required two. I remember her telling me when I made this for her now as an adult, “Y’all better be glad I only made it once a week! I would’ve been “The Tipsy Mom” if I made it every night. Mami became the caregiver to her 8 younger siblings at 16. As a result, she developed this recipe to feed a bunch of mouths a filling meal with a non-existent budget. She had done no other research, had internet helps, or the tutorials as we have today. Years of tweaking and the result is this one-pot meal of filling rice and juicy meat, all simmered with bold aromatics.
I’ve scaled it back to feed my family of four. But I still love eating Mami’s version because it reminds me so much of her.
What Is In It?
The ingredients for the chicken marinade for arroz con pollo are sofrito, garlic, olive oil, white wine vinegar (or white distilled vinegar), adobo, onion powder, black pepper, and dried oregano leaves.
I cook this recipe in a 7-quart caldero, but you can use a dutch oven of the same size.
Can I Use This Marinade In A Different Recipe?
Use an immersion or regular blender to process the sofrito, garlic, adobo, onion powder, black pepper, dried oregano, olive oil, and white wine vinegar to a smooth paste. You can replace the white wine vinegar in this recipe with white distilled vinegar or lime juice. The marinade’s flavor will be more acidic if you make it with regular vinegar or lime juice, but it will still taste great.
What I love about this sofrito recipe is that you can store it in a jar in the fridge for up to a month. In addition to using this sofrito marinade for arroz con pollo, you can use it to marinate any other protein you want. I, personally, love to marinate my steaks in this marinade.
What Is The Best Cut For Making Arroz Con Pollo?
Chicken thighs are the best cut of chicken for arroz con pollo. Not only are chicken thighs less expensive than chicken breasts, but they also retain more juice after cooking. I also prefer to use bone-in, skin-on chicken thighs because both impart more flavor to the dish overall. I tend to avoid using chicken breasts in arroz con pollo because they become dry.
You can replace the chicken thighs with your favorite chicken cut or a whole, cut-up chicken.
Use a paring knife to poke slits into the underside of your chicken thighs. Try not to pierce all the way through to the skin. This technique allows the marinade to penetrate deeper into the meat. It’s a technique that comes in handy, especially if you’re not marinating the chicken overnight.
Rub all of the sofrito marinade onto each side of the chicken. Make sure you use all of the sofrito marinade, as this will also go into the arroz con pollo when we cook it later.
Can I Freeze The Chicken Before Making Arroz Con Pollo With It?
What I love about this recipe is that you can marinate the chicken and freeze it for later. Store the chicken in a freezer storage bag or a covered container in the fridge for at least 12 hours. This allows the marinade some time to infuse into the meat. After 12 hours, transfer it to the freezer and freeze it for up to 3 months. Thaw it for 24 hours in the fridge when you’re ready to cook it.
If you don’t plan to freeze it, cover the dish with plastic film or a lid. Allow the chicken to marinate for at least 2 hours or, preferably, overnight (or 12-24 hours).
How Do I Finish The Arroz Con Pollo?
In addition to sofrito-marinated chicken, this arroz con pollo recipe also includes diced yellow onion and green bell pepper, as well as minced garlic, tomato paste, long-grain white rice, sazón, a light beer or chicken stock, sliced manzanilla olives, and capers.
It’s imperative that you rinse the rice before making this recipe. Rinsing the rice until the water runs clear removes excess starch which will make your arroz con pollo gummy. I rinse my rice in cold water at least 4 times, draining after each rinse. You’ll see how the rinse water goes from cloudy to clear. All of that is excess starch. Reserve the rice water to use as a hair treatment later!
Before gathering and cutting these ingredients, remove the marinating chicken from the fridge. This gives the meat time to warm up so it sears properly and cooks evenly.
What Does Searing The Chicken Do?
The first step to making flavorful arroz con pollo is searing the chicken. Rub the sofrito marinade off of the chicken skin. Don’t fuss over this; you want to get the bulk of the marinade off so it doesn’t scorch too much in the pot.
Lay the chicken thighs, skin side down, into the caldero or Dutch oven, then turn the heat up to medium-high. Allow the pot to warm up with the chicken thighs to render the fat from the skin. This fat, commonly known as schmaltz, is flavorful and a boon to anything you add it to. Rendering the chicken fat this way also eliminates the need for added oil in your arroz con pollo.
Don’t be afraid of color. The biggest reason arroz con pollo lacks flavor is that folks are scared to sear the chicken. The Maillard reaction, the process of sugars in the meat caramelizing, is what gives seared meats their color and flavor. Sear the chicken for 6 minutes, then use a pair of tongs to flip the thighs. Sear the skinless side for another 6 minutes. The goal is not to cook the chicken fully but only to sear it.
Scrape the marinade from the dish into the pot. Add the diced onion, green bell pepper, and garlic to the pot. Use a wooden spoon to toss the aromatics as they soften while scraping the fond from the bottom of the pot. A wooden spoon is recommended because it prevents metal scrapings and resists getting hot, as metal spoons do.
The goal in this stage is to allow the moisture from the veggies and marinade to loosen the fond. Gathering this fond adds a beautiful color to the rice and tons of delectable flavor. It also cleans the pot a bit.
Why Do I Need To Cook Tomato Paste?
Create a space in the center of the veggies and add the tomato paste to that spot. Cook the tomato paste by spreading it out in the open space with the back of your spoon. Heat the tomato paste for at least 30 seconds.
Cooking the tomato paste by itself like this caramelizes its sugars, giving it a deeper flavor. This means a little tomato paste goes a long way in flavoring your arroz con pollo.
Pro Tip: scrape the rest of the tomato paste from the can into a freezer storage bag. Flatten the paste in the bag and freeze it laying down. Once frozen, you can store it for 6 months. Just break off hunk of tomato paste when you need it later.
What’s The Best Type Of Rice To Use?
The standard grain for Puerto Rican arroz con pollo is medium-grain white rice. If we’re being really authentic, you must use Calrose medium-grain rice. I dislike using medium-grain rice because it’s sticky, which some people love. I make my recipe with long-grain rice because I prefer to have loose, fluffy grains. Use the same amount of rice and liquid if you opt for medium-grain rice.
To add more flavor variety to your arroz con pollo, replace the long-grain rice with basmati or jasmine. These rice varieties give the dish a mild floral taste. Avoid using short-grain or Arborio rice when making arroz con pollo; you’ll end up with risotto instead.
Add the rice to the pot with the sauteed veggies and use your spoon to toss the grains for 1 minute. This coats each grain in the fat and tomato while simultaneously toasting the grains to give them an almost nuttier flavor.
What Else Can I Add To My Arroz Con Pollo?
Pour the beer and/or chicken stock, then stir the olives, capers, and sazón into the coated rice. Mami always made her arroz con pollo with Coors Light®, but you can use the beer of Puerto Rico, Medalla, or your favorite beer instead. I don’t always add beer to my rice. I use chicken stock if I know kids will be eating this or for people who abstain from alcohol. You can use half-beer and half-chicken stock, as well. Ensure you’re using the full 3 fluid cups (710ml). Stir the liquids with the rice well.
Return the seared chicken thighs to the pot and any liquids from the pan or dish holding them. Nestle the chicken pieces into the rice, leaving space around each piece. This ensures everything in the pot cooks evenly and receives all the flavor of love.
How Long Do I Cook Arroz Con Pollo?
Bring the liquid in the pot to a boil and allow it to boil for 5 to 6 minutes or until it mostly evaporates. Place a square piece of foil over the pot or caldero, ensuring a 2 to 3-inch overlap. Firmly press the lid down, sandwiching the foil between it and the pot. This technique traps as much steam in the pot, which cooks the arroz con pollo more evenly and efficiently. Back in Mami’s day, banana leaves were readily at “El Mercado,” where they shopped, so she would trap steam using them. You can use banana leaves to steam your arroz con pollo, too. Wipe down the banana leaves to remove dirt, and use kitchen shears to remove the fibrous center rib. Lay one or two banana leaves over the rice to cover it completely, then cover the pot.
Decrease the temperature to just between medium-low and low. Steam the arroz con pollo for 25 minutes or until the rice is tender and the chicken reaches an internal temp of 165°F (75°C), The internal temp of the chicken may be higher, but you don’t want it any lower than 160°F (70°C). After turning off the stove, the cooking continues. This process, called carryover cooking, will bring the chicken up to 165°F (75°C), but be sure to check the internal temp again after cleaning the thermometer.
Why Is My Rice Crunchy?
After 25 minutes of steaming the rice, remove the cover and stir it with a spoon. This just fluffs the grains to separate them again after this final cooking stage. Taste the rice and add more adobo or black pepper to suit your taste.
If your arroz con pollo has crunchy grains of rice, it’s most likely because it was not simmering long enough before covering and steaming it. Add 1/2 cup more beer or chicken stock, replace the cover, and continue steaming it over low heat for 10 minutes. If the arroz con pollo is soupy after steaming, remove the lid and continue cooking the rice until the liquid evaporates. Usually, this means your flame was too low before steaming it.
How Do I Serve Arroz Con Pollo?
I always serve arroz con pollo with a garden salad because it makes for an easy, well-balanced meal. Plus, I have mom guilt if I don’t serve a green, leafy vegetable. Besides salad, here are some other traditional ways to serve arroz con pollo:
- Sliced avocados; I like drizzling lime juice or distilled vinegar over mine.
- Yuca en escabeche; the acidity in the yuca dressing provides a great flavor contrast.
- Warm bread; there’s nothing better than a slice of warm bread with melted butter and arroz con pollo.
You can also enjoy the rice by itself or topped with a fried egg for a bit more protein.
How Do I Store Leftovers?
To store leftover arroz con pollo, ensure it has cooled to room temperature. We usually eat dinner and then pack the leftovers in airtight containers after we’re done eating. Refrigerate the arroz con pollo for 3 to 4 days after cooking.
To reheat leftover arroz con pollo, sprinkle 1 or 2 tablespoons (15-30ml) of water over the surface. Loosely cover with a lid or paper towel and microwave it on high for 2 to 3 minutes, stirring after 1 to 1 1/2 minutes.
You can also reheat leftover arroz con pollo in a medium pot or saucepan with a lid. Add 2 tablespoons (15ml) of water to the pan, then add the cold rice and chicken. Heat over medium heat, covered, stirring occasionally until the chicken is warmed through. This usually takes about 10 minutes.
Can I Freeze Arroz Con Pollo?
Another great reason to make this arroz con pollo is that it is freezer-friendly. I often double this recipe for the sole purpose of freezing one batch for later. I don’t know if you know the feeling of seeing a nearly complete meal waiting for you to thaw it out. That feeling is up there with holding your first child.
Pack the room temperature (or slightly warmer) arroz con pollo into freezer storage bags or containers and press out as much air as possible. Arroz con pollo can be frozen for up to 3 months.
Thaw the rice in the fridge a day before eating it. Reheat the rice according to the instructions in the preceding section.
This authentic Puerto Rican Arroz con Pollo recipe will be a hit with your family. Grab a pack of chicken thighs on your next trip to the grocery store and try Mami’s version. It’s a filling comfort meal that is perfect for busy weeknight dinners, but it’s also fancy enough to serve on special occasions. Let me know what you think of the recipe in the comments and don’t forget to tag me in your pictures when you make it.
Puerto Rican Arroz con Pollo
at Sense & EdibilityEquipment
- immersion or conventional blender
- 7-quart caldero or dutch oven
- aluminum foil
Ingredients
For the Sofrito Marinated-Chicken (The marinade can be made a week ahead and stored in the fridge)
- 1/2 cup (140 grams) sofrito
- 4 large cloves garlic (about 4 tsps or 40 grams)
- 1/4 cup (60 milliters) white wine vinegar
- 2 tablespoons (30 milliliters) extra-virgin olive oil or cooking oil
- 1 1/2 tablespoons (25 grams) adobo or to taste
- 2 teaspoons (6 grams) granulated onion powder
- 1 teaspoon (1 gram) dried oregano leaves
- 1/2 teaspoon (2 grams) black pepper
- 4 each (800 grams) bone-in, skin-on chicken thighs
For the Arroz con Pollo (Begin at least 2 hours ahead or, preferably, the night before)
- 2 1/2 cups (500 grams) long-grain rice
- sofrito-marinated chicken
- 1/2 medium yellow onion diced (about 1 cup or 130 grams)
- 1/2 large green bell pepper diced (about 3/4 cup or 120 grams)
- 2 large cloves garlic minced (about 1 tablespoon or 10 grams)
- 2 tablespoons (30 grams) tomato paste
- 3 cups (750 milliliters) light beer or chicken stock or a combination of both
- 12 manzanilla olives sliced (1/4 cup or 35 grams), optional
- 2 teaspoons (12 grams) capers optional
- 1 1/2 teaspoons (1 packet or 6 grams) sazón
Instructions
Make the Sofrito Marinade (up to 1 week ahead)
- Add the sofrito, garlic cloves, white wine vinegar, extra-virgin olive oil, adobo, onion powder, dried oregano, and black pepper to 1 quart mason jar or the carafe of a blender.
- Blend the ingredients with an immersion blender or in the blender on medium speed until it forms a loose paste.Proceed with marinating the chicken thighs or seal the jar (transfer to a storage container) and refrigerate the marinade for 1 week.
Marinate the Chicken (preferably 2-24 hours)
- Use a paring knife to poke slits into the underside of your chicken thighs. Try not to pierce all the way through to the skin. This allows the marinade to penetrate deeper into the meat.
- Rub all of the sofrito marinade onto each side of the chicken. Make sure you use all of the sofrito marinade, as this will also go into the arroz con pollo when we cook it later.Cover the dish with plastic film or a lid. Allow the chicken to marinate in the fridge for at least 2 hours or, preferably, overnight (or 12-24 hours).
- Remove the chicken thighs from the fridge before gathering and cutting the remaining ingredients (or at least 30 minutes prior to searing them). This gives the meat time to warm up so it sears properly and cooks evenly.
Sear the Chicken
- Rub the sofrito marinade off of the chicken skin back into the dish it was marinating in. This removes the bulk of the marinade so it doesn't scorch too much in the pot.
- Lay the chicken thighs, skin side down, into the caldero or Dutch oven, then turn the heat up to medium-high. Allow the pot to warm up with the chicken thighs to render the fat from the skin.
- Sear the chicken for 6 minutes, then use a pair of tongs to flip the thighs. Sear the skinless side for another 6 minutes. The goal is not to cook the chicken fully but only to sear it.
Flavor the Rice
- Scrape the leftover marinade from the dish into the pot. Add the diced onion, green bell pepper, and garlic to the pot with the marinade and use a wooden spoon to occasionally toss the aromatics as they soften while scraping the fond from the bottom of the pot. The goal in this stage is to allow the moisture from the veggies and marinade to loosen the fond.
- Create a space in the center of the veggies and add the tomato paste to that spot. Cook the tomato paste by spreading it out in the open space with the back of your spoon. Heat the tomato paste for at least 30 seconds.
- Add the rice to the pot with the sautéed veggies and use your spoon to toss the grains for 1 minute to coat each grain in the fat and tomato while simultaneously toasting the grains to give them a nuttier flavor.Pour the beer and/or chicken stock, then stir the olives, capers, and sazón into the coated rice.
- Nestle the chicken pieces, any liquids from the pan or dish holding them, into the rice, leaving space around each piece to ensure everything in the pot cooks evenly.Bring the liquid in the pot to a boil and allow it to boil for 5 to 6 minutes or until it mostly evaporates.
Steam, the Serve the Arroz con Pollo
- Place a square piece of foil over the pot or caldero, ensuring a 2 to 3-inch overlap. Firmly press the lid down, sandwiching the foil between it and the pot. Decrease the temperature to just between medium-low and low. Steam the arroz con pollo for 25 minutes or until the rice is tender and the chicken reaches an internal temp of 165°F (75°C), The internal temp of the chicken may be higher, but you don't want it any lower than 160°F (70°C)*.
- After 25 minutes of steaming the rice, remove the cover and stir it with a spoon to fluff the grains and separate them slightly. Taste the rice and add more adobo or black pepper to suit your taste. Serve the arroz con pollo on its own or with a garden salad for a more balanced meal.
Notes
- Replace the white wine vinegar white distilled vinegar or lime juice. The marinade's flavor will be more acidic if you make it with regular vinegar or lime juice.
- Swap the chicken thighs with your favorite chicken cut or a whole, cut-up chicken. Using chicken breasts in this recipe may result in drier meat.
- Replace the long-grain rice with medium-grain, basmati, or jasmine.
- Replace the beer with chicken or vegetable stock.
- Place a thick layer of clean banana leaves over the simmering rice instead of using aluminum foil.
- In addition to using the sofrito marinade for arroz con pollo, you can use it to marinate any other protein you want.
- A wooden spoon is recommended because it prevents metal scrapings and resists getting hot, as metal spoons do.
- Cooking the tomato paste by itself like this caramelizes its sugars, giving it a deeper flavor.
- *Cooking continues after turning off the stove. This process, called carryover cooking, will bring the chicken up to 165°F (75°C), but be sure to check the internal temp again after cleaning the thermometer.
- If your arroz con pollo has crunchy grains of rice:
- Add 1/2 cup more beer or chicken stock, replace the cover, and continue steaming it over low heat for 10 minutes.
- If the arroz con pollo is soupy after steaming:
- Remove the lid and continue cooking the rice until the liquid evaporates.
- To store leftover arroz con pollo, cool to room temperature, then pack the leftovers in airtight containers.
- Refrigerate the arroz con pollo for 3 to 4 days after cooking. To reheat leftover arroz con pollo, sprinkle 1 or 2 tablespoons (15-30ml) of water over the surface. Loosely cover with a lid or paper towel and microwave it on high for 2 to 3 minutes, stirring after 1 to 1 1/2 minutes.
- You can also reheat leftover arroz con pollo in a medium pot or saucepan with a lid. Add 2 tablespoons (15ml) of water to the pan, then add the cold rice and chicken. Heat over medium heat, covered, stirring occasionally until the chicken is warmed through. This usually takes about 10 minutes.
- Freeze the chicken after marinating for 2-24 hours and before cooking.
-
Pack the room temperature (or slightly warmer) arroz con pollo into freezer storage bags or containers, pressing out as much air as possible.
- Arroz con pollo can be frozen for up to 3 months.
- Thaw the rice in the fridge a day before eating it.
- Reheat the rice according to the instructions in the storage section.
Marta has done it again, for the longest I’ve heard arroz con pollo in songs, in shows, everywhere lol. But I’ve never made it, I was scared to try just any recipe. When I saw this I was like it’s time, what a success! So tasty, hearty and nutritious, I doubled the recipe and didn’t have any problems whatsoever. Marta does it again!
I’m so happy you’ve found your Arroz con Pollo love! Thank you for trying the recipe out and letting me know you loved it!
The skin on the chicken is my favorite part!
Thanks, Biga! I agree and the great thing about leaving the skin on in this recipe is how well it flavors the arroz con pollo!