Cook the Chicken. Add the chicken pieces and cook for 5 minutes, stirring. We’re talking Puerto Rican Arroz con Pollo, and it just might become your new favorite. The Puerto Rican version is flavored with a base of sofrito, which is a mixture of peppers, onions, garlic and herbs, a staple in the area’s cuisine. What’s not to love? It’s done in under an hour, making it an easy weeknight meal for the entire family that even the kids will love. Let’s talk about how to make arroz con pollo, Puerto Rican style, shall we? It’s one of the best chicken and rice dishes around. Store the remainder in the refrigerator and use as needed or freeze in small batches. Makes 3-4 cups. Keep 1/2 to 1 cup here for the recipe. Season the Chicken. Next, season the chicken in a bowl with the paprika, coriander, cumin, turmeric, garlic powder, oregano and salt and pepper. Set aside. Cook the Vegetables. Heat the oil in a large pan to medium high heat. Cook the onion and peppers down for 5 minutes to soften. Add the olives and sofrito and cook another minute, stirring. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Tomato and Stock. Add the tomato puree and chicken stock. Stir. Tomato paste or tomato sauce are good substitutes. Garnish and serve it up! I like to toss in some extra olives at this stage.
Crispy Rice, or “Pegao”
Sometimes you can make Puerto Rican arroz con pollo with the wonderful crispy rice that crunches up at the bottom of the pan, called “pegao”. It is very similar to the socarrat achieved when making Spanish paella. It is cherished by some. To achieve the crunchy rice, add in a bit more oil to the pan before adding in the chicken stock and tomato paste. Let the rice cook another 5-10 minutes in the oil. It will crisp up on the bottom of the pan, but be careful! You don’t want it to burn. It is comparable to the French mirepoix or Cajun Holy Trinity in terms of building and layering flavor into many dishes, including many Puerto Rican dishes. With the Puerto Rican recipe, sofrito is made with bell peppers, aji dulce peppers, onion, garlic and culantro. There, sofrito is called “recaito”. Aji dulces (sweet peppers) may be difficult to find, so instead use Cubanelle peppers or some other sweeter pepper. Learn more about sofrito, along with a homemade sofrito recipe.
Storage & Leftovers
Storing your Arroz con Pollo in an airtight container in the fridge may allow you to store the leftovers for about 3-4 days (up to 2-3 months in the freezer). To maximize the storage life, make sure to refrigerate the dish promptly.
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera Puerto Rican True Flavors, by Wilo Benet
NOTE: This recipe was updated on 9/9/20 to include new photos and information. It was originally published on 4/17/19.
