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Puerto Rican Arroz con Pollo (Chicken and Rice)

This Puerto Rican Arroz con Pollo recipe is a flavorful one-pot meal that's quick, budget-friendly, and perfect for busy families. Tender chicken thighs, seasoned rice, and a classic sofrito base make this traditional dish a weeknight winner. Serve with habichuelas guisadas for the full Puerto Rican experience!
Print Recipe
Yellow arroz con pollo with a side of Puerto Rican beans on a rectangular plate
Prep Time:15 minutes
Cook Time:45 minutes
Marinate Time:30 minutes
Total Time:1 hour 30 minutes

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!
Servings: 4