If you’re craving something cozy, flavorful, and easy enough for a busy weeknight, you’re going to love this Arroz con Pollo Recipe—Puerto Rican style! This dish has a special place in so many Puerto Rican homes, and today I’m sharing my simplified version that still brings all the traditional sabor with minimal effort.
Whether you’re a busy mama juggling dinner after work or just someone looking for a comforting one-pot meal, arroz con pollo is about to become your new best friend. Let’s get into it!
What is Puerto Rican Arroz con Pollo?
Arroz con Pollo literally means “rice with chicken,” but in Puerto Rico, it’s so much more than that. This dish is a classic comfort food passed down through generations. Every abuelita has her own spin on it—some use bone-in chicken, others use drumsticks or wings. Me? I love using boneless, skinless chicken thighs for that tender, juicy texture and faster cook time (because this mama’s got stuff to do! 🤪).
The base of this dish includes flavorful sofrito, garlic, spices, and a few pantry staples like turmeric and adobo. It’s simple, budget-friendly, and doesn’t require anything fancy, but it tastes like you spent hours in the kitchen.
Why This Arroz con Pollo Recipe is Perfect for Busy Working Moms
As a full-time working and homeschooling mom, I know how important it is to have meals that check all the boxes. This arroz con pollo recipe is:
☑ A One-Pot Wonder
Everything cooks together in one skillet or pot—less mess, fewer dishes. You’ll thank yourself later.
☑ Quick & Easy
With just 30 minutes of marinating (or skip it if you’re short on time), this whole dish comes together in about an hour. It’s weeknight-friendly and still delivers BIG flavor.
☑ Made with Everyday Ingredients
Nothing fancy here, just real, familiar ingredients that you probably already have in your pantry or fridge.
☑ Tradition Meets Convenience
You’re not just making dinner, you’re passing on a little piece of Puerto Rican culture to your family. And there’s something beautiful about that.
Oh, and let’s talk about the side dish situation, I always serve this with a big spoonful of my habichuelas guisadas (Puerto Rican stewed beans). If you haven’t tried that recipe yet, go check it out here! Beans and rice? A match made in heaven. 🙌
How to Make My Easy Arroz con Pollo Recipe
Here’s a quick breakdown of how I make it. (Scroll down for the full printable recipe card!)
Step 1: Season and Marinate the Chicken
I use:
- Boneless, skinless chicken thighs
- Adobo, oregano, turmeric, paprika, lemon juice, a little oil, and pepper
Let it sit for 30 minutes if you have time—or cook it right away if you’re in a pinch!
Step 2: Sear the Chicken
In butter (yes, butter!), brown the chicken on both sides. This not only adds flavor but gets the cooking started so your chicken isn’t raw in the rice later.
Step 3: Build the Flavor Base
Sauté sofrito, garlic, and diced red peppers in the same pan. Don’t skip this step! This is where the depth of flavor comes from!
Step 4: Add Rice & Liquids
Stir in your washed rice, turmeric, paprika (for that color), bouillon, and water. Toss in some green olives if your family loves them or you can leave them out if they don’t.
Step 5: Finish Cooking
Once it’s boiling, lay the chicken on top, drizzle in the juices, lower the heat, cover it, and let it simmer for 15–20 minutes. That’s it!
Final Check
Fluff the rice, check that your chicken’s internal temp is at least 165°F (mine usually goes above 200!), and you’re ready to serve!
Serving Suggestions: Keep It Classic
Arroz con pollo is super satisfying on its own, but I always serve mine with Puerto Rican pink beans (habichuelas guisadas). The saucy beans pair perfectly with the savory rice and chicken. Add a little side salad or a few slices of avocado, and you’ve got a full-on Puerto Rican dinner that’s as nourishing as it is nostalgic.
Let’s Keep It Joyful in the Kitchen
I hope this Arroz con Pollo Recipe makes its way into your regular dinner rotation. It’s everything we moms need—fast, simple, affordable, flavorful, and full of tradition. Plus, your family is going to ask for seconds. Maybe even thirds. 😉
If you give this recipe a try, don’t forget to tag me on your social or leave a comment below. 🤗I love seeing your kitchen wins!
Until next time, keep cooking with a sprinkle of joy.
💖 Yessi
Puerto Rican Arroz con Pollo (Chicken and Rice)
Ingredients
For the chicken:
- 2 lbs boneless skinless chicken thighs
- 1 tbsp adobo seasoning
- 1 tsp dried oregano
- ½ tsp turmeric
- ½ tsp paprika
- Juice of ½ lemon
- 1 tbsp olive oil
- Black pepper to taste
For the rice:
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp sofrito
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups long grain white rice rinsed
- 1 tsp turmeric
- 1 chicken bouillon cube or 1 tsp bouillon powder
- 3½ cups water
- 2 tbs green olives optional
- Salt and pepper to taste
Instructions
- Season the Chicken: In a large bowl, combine chicken thighs with adobo, oregano, turmeric, paprika, lemon juice, olive oil, and pepper. Mix well and let marinate for 30 minutes if time allows.
- Sear the Chicken: In a large caldero or deep skillet, melt butter with olive oil over medium-high heat. Sear chicken on both sides until browned (about 3–4 minutes per side). Remove chicken and set aside.
- Sauté Flavor Base: In the same pot, sauté sofrito, red bell pepper, and garlic for 2–3 minutes until fragrant.
- Add Rice & Liquids: Stir in rinsed rice, turmeric, and bouillon. Add water and olives (if using). Season with salt and pepper to taste.
- Cook the Rice & Chicken: Bring to a boil. Gently nestle seared chicken pieces on top of the rice and pour any juices back in. Cover, reduce heat to low, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
- Fluff & Serve: Fluff the rice gently with a fork. Ensure chicken is cooked through (internal temp should be at least 165°F). Serve hot with Puerto Rican Habichuelas Guisadas on the side.
Video
Notes
- ou can use bone-in chicken thighs, but they will take slightly longer to cook.
- No sofrito? You can substitute with sautéed onions, garlic, and bell pepper, but the flavor won’t be quite as authentic.
- This dish reheats beautifully, making it great for meal prep.
- Pair with my Habichuelas Guisadas recipe for a complete Puerto Rican meal!
