Puerto Rican Arroz con Pollo Recipe
Puerto Rican Arroz con Pollo is a flavorful one-pot dish featuring tender chicken and seasoned rice, perfect for family gatherings. This dish combines vibrant spices and fresh ingredients for a delightful meal.
Ingredients
- 2 cups long-grain rice
- 1 whole chicken approximately 3-4 lbs, cut into pieces
- ¼ cup olive oil
- 1 large onion diced
- 1 whole bell pepper red or green, diced
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 tablespoon sofrito or to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon dried oregano
- 1 whole bay leaf
- 1 cup frozen peas
- ½ cup sliced olives green or black
- to taste salt and pepper
- optional fresh cilantro for garnish
Instructions
- Marinate the chicken pieces with salt, pepper, cumin, paprika, and oregano for at least 30 minutes.
- Heat olive oil in a large pot over medium-high heat and brown the chicken pieces for 5-7 minutes.
- Remove the browned chicken and set aside. In the same pot, sauté onion, bell pepper, and garlic until translucent.
- Stir in sofrito, tomato sauce, and turmeric; cook for 2 minutes.
- Add rice, stirring to coat, then pour in chicken broth and bring to a gentle boil.
- Nestle the chicken back into the pot, add bay leaf, and adjust seasoning with salt and pepper.
- Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender.
- Fold in peas and olives, cover, and let sit for 5 minutes.
- Remove bay leaf, fluff rice with a fork, and garnish with cilantro before serving.
Notes
For added flavor, serve with lime wedges and fresh cilantro.