Puerto Rican Rice

Delicious Puerto Rican Style Arroz Con Pollo (Chicken and Rice) Recipe

puerto-rican-arroz-con-pollo

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!

Happy Cooking,

Jen

 

puerto-rican-arroz-con-pollo

Arroz Con Pollo Recipe Step-By-Step

What You’ll Need

  1. 2 chicken breasts (diced)
    1. I always wash & marinade my chicken at least 1 hour before cooking
  2. 2 cups of parboiled rice
  3. 1 cup of blended tomato based Sofrito (see below for recipe)
    1. 1 fresh tomato
    2. 1 onion
    3. 3 garlic cloves (smashed)
    4. 1/2 of green & red pepper
    5. Handful of cilantro
    6. 1/2 habanero pepper (optional)
  4. Sazon seasoning (I like using Goya, 1 packet)
  5. 1/2 teaspoon of ground cumin
  6. 2 cans of pigeon peas washed
  7. Salt and pepper to taste
  8. 4 tablespoons of oil to fry the chicken
  9. Dutch oven casket pot with lid

 

Cooking the Arroz Con Pollo

  1. 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.
  2. In the same pot, stir in sofrito, cumin and sauté for about 4 minutes at low heat.
  3. 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.
  4. Lower the heat and cover. Continue cooking for about 15/20 minutes.
  5. Add chicken, pigeon peas, Sazon season, salt and pepper. Stir lightly, and cook for another 20 minutes on low heat.

**Cooking Notes

  • 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.

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