Puerto Rican Arroz Con Pollo Rice And Chicken Recipe

Experience the authentic flavors of Puerto Rico with this incredible Arroz con Pollo recipe! Inspired by Throwdown with Bobby Flay's winning Al Fonda Boriqua version, this recipe combines traditional techniques and carefully sourced ingredients for an unforgettable culinary journey. Marinate your chicken for up to 24 hours (prep time excluded) to unlock maximum flavor. Detailed instructions and links to homemade spice blends ensure a truly authentic taste. Get ready to impress your friends and family with this vibrant and delicious dish!

Prep Time 60 mins
Cook Time 70 mins
Calories 559.9 kcal
Protein 76g
Rating Be the first
Puerto Rican Arroz Con Pollo Rice And Chicken 52

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Puerto Rican Arroz Con Pollo Rice And Chicken

  • not used in this recipe
  • not used in this recipe
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 8 oz Spanish chorizo, crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup light beer
  • 2 cups chicken broth
  • 1 1/2 cups long-grain white rice
  • 2 teaspoons Adobo Seasoning
  • Adobo Marinade, for marinating chicken
  • 1 cup Sofrito Sauce
  • optional, for serving
  • 1 1/4 teaspoons salt
  • 4 tablespoons Olive and Pepper Mix

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How to Make Puerto Rican Arroz Con Pollo Rice And Chicken

  1. Prepare the following recipes: Adobo Seasoning (#315446), Adobo Marinade (#315561), Sofrito (#315559), and Olive and Pepper Mix (#315560). (Estimated time: <30 minutes)
  2. Remove the skin and excess fat from 1.5 lbs boneless, skinless chicken thighs.
  3. Marinate the chicken in the Adobo Marinade (#315561) for 8-24 hours in the refrigerator.
  4. Remove chicken from marinade, discarding excess marinade.
  5. Sprinkle the chicken generously with Adobo Seasoning (#315446).
  6. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium heat. Add 8 oz of chorizo, crumbled, and the seasoned chicken.
  7. Cook until the chicken is browned on both sides, about 5 minutes per side.
  8. Add 1 cup of Sofrito (#315559), stirring until softened, about 5 minutes.
  9. Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 1/4 teaspoons salt, 2 bay leaves, and 4 tablespoons Olive and Pepper Mix (#315560).
  10. Cook for 2 minutes, stirring constantly.
  11. Add 1 (28 ounce) can crushed tomatoes, 1 cup beer (preferably a light beer), 2 cups chicken broth, and 1 1/2 cups long-grain rice.
  12. Bring to a boil, ensuring the rice is fully submerged.
  13. Reduce heat to low, cover the pot with a tight-fitting lid.
  14. Do not lift the lid! Cook over low heat for 20 minutes.
  15. Do not lift the lid! Turn off the heat and let stand for 10 minutes.
  16. After 10 minutes, remove the lid and fluff the rice with a fork.
  17. Serve hot. Garnish with extra Olive and Pepper Mix (#315560), if desired.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

7g

Fat

34g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Poultry Chicken Recipes The Americas American Caribbean Gluten Free Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Celebrity Time To Make Course Main Ingredient Cuisine Preparation Occasion Puerto Rican North American Main Dish Poultry Caribbean Easy Central American Diabetic Dinner Party Kid Friendly Chicken Dietary One Dish Meal Comfort Food Toddler Friendly Meat Whole Chicken Novelty Taste Mood Savory Presentation Served Hot 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Puerto Rican Arroz Con Pollo Rice And Chicken?

Puerto Rican Arroz Con Pollo Rice And Chicken takes about 130 minutes from start to finish — roughly 60 minutes to prepare and 70 minutes to cook.

How many calories are in Puerto Rican Arroz Con Pollo Rice And Chicken?

Puerto Rican Arroz Con Pollo Rice And Chicken has approximately 559.9 calories per serving, with about 76 g protein, 14 g carbohydrates and 36 g fat.

What ingredients do I need for Puerto Rican Arroz Con Pollo Rice And Chicken?

The key ingredients for Puerto Rican Arroz Con Pollo Rice And Chicken are Chicken Breasts, Chicken Drumsticks, Chicken Thighs, Spanish Chorizo, Olive Oil, Ground Cumin. See the full list with measurements above.

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