Growing up in New York I was lucky from a cooking perspective to eat many different foods, and cuisines. Some of my best friends are Puerto Rican, and I LOVE PUERTO RICAN FOOD. The flavors, the heartiness, and perfect melody of smells, and fresh seasoning is exactly what I love to make. That’s the beauty of cooking Caribbean food. It’s a perfect melody of different countries, and bright fresh flavors. Each country has their own technique, but the end goal is the same – delicious tasting meals.
I’m sure everyone has their own take on how they love to make their arroz con pollo, but I combined my own love for spicy flavors to this one. I hope I did my Puerto Rican friends proud!
Arroz Con Pollo Recipe Step-By-Step
What You’ll Need
- 2 chicken breasts (diced)
- I always wash & marinade my chicken at least 1 hour before cooking
- 2 cups of parboiled rice
- 1 cup of blended tomato based Sofrito (see below for recipe)
- 1 fresh tomato
- 1 onion
- 3 garlic cloves (smashed)
- 1/2 of green & red pepper
- Handful of cilantro
- 1/2 habanero pepper (optional)
- Sazon seasoning (I like using Goya, 1 packet)
- 1/2 teaspoon of ground cumin
- 2 cans of pigeon peas washed
- Salt and pepper to taste
- 4 tablespoons of oil to fry the chicken
- Dutch oven casket pot with lid
Cooking the Arroz Con Pollo
- In a Dutch oven pan, heat oil for 1 minute and fry chicken breast dices. Season lightly with salt, pepper, garlic and onion powder and cook for about 8 minutes. Remove chicken, and set aside.
- In the same pot, stir in sofrito, cumin and sauté for about 4 minutes at low heat.
- Stir in rice. Mix well with the sofrito, add water; bring to boil. NOTE: If you’re not sure how much water to estimate, I use 2.5 cups of water, to 1 cup of rice.
- Lower the heat and cover. Continue cooking for about 15/20 minutes.
- Add chicken, pigeon peas, Sazon season, salt and pepper. Stir lightly, and cook for another 20 minutes on low heat.
- If you’re not sure how much water to estimate, I use 2.5 cups of water, to 1 cup of rice.
- Habanero is optional, but I like my food spicy.
- Wash your rice before cooking until the water runs clear for the best results.
- You can add olives which is more the more traditional angle for Arroz Con Pollo, but at the time, I didn’t have olives so I worked with what I had.