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arroz con pollo recipe​

arroz con pollo recipe​

Learn how to make authentic arroz con pollo recipe with this step-by-step guide. Create a flavorful Spanish chicken and rice dish your family will love
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Optional (if you want to add resting or marinating time). 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Puerto Rican, Latin American
Servings 6 people
Calories 600 kcal

Equipment

  • 1 Caldero (Dutch oven or heavy pot) for even heat distribution and slow cooking
  • 1 Large Spoon or Spatula for stirring ingredients
  • 1 Measuring cup to measure rice and liquid
  • 1 Cutting Board for preparing vegetables
  • 1 Knife for chopping ingredients

Ingredients
  

  • 3 tbsp olive oil extra virgin
  • 3 lbs bone-in, skin-on chicken thighs
  • 2 tsp kosher salt
  • 1 tbsp adobo seasoning
  • 1 cup diced onion
  • 1 cup diced bell peppers (red and green)
  • 3 cloves garlic - minced
  • 2 tbsp tomato paste
  • 1 cup diced Roma tomatoes
  • 1 cup long-grain rice
  • 2 cup chicken broth
  • 1/2 cup light beer (Pilsner)
  • 1 banana leaf for added fragrance (optional)
  • 1/2 cup frozen peas thawed for garnish
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • Fresh cilantro for garnish

Instructions
 

Marinate the Chicken

  • Season the chicken thighs with salt, adobo, and a squeeze of lime juice. Let it marinate for at least 30 minutes for maximum flavor.

Prepare the Sofrito

  • In a large pot (caldero or Dutch oven), heat olive oil over medium heat. Add diced onions, bell peppers, and garlic, and sauté until fragrant.

Add Tomato Paste and Tomatoes

  • Stir in the tomato paste and diced tomatoes, cooking until they’re softened and well incorporated into the sofrito.

Brown the Chicken

  • Add the marinated chicken thighs to the pot, searing each side until golden brown. Remove chicken and set aside.

Toast the Rice

  • Add rice to the pot, stirring to coat it in the oil and sofrito mixture. Toast lightly for about 2 minutes.

Add Broth and Beer

  • Pour in chicken broth and light beer, stirring to combine with the rice and sofrito. Season with cumin, oregano, garlic powder, cayenne pepper, and add the bay leaf.

Return the Chicken

  • Place the browned chicken thighs back into the pot, submerging them partially into the rice and broth mixture.

Simmer

  • Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 25-30 minutes or until the rice is tender and has absorbed the liquid.

Add Peas and Garnish

  • In the last 10 minutes of cooking, sprinkle in the peas and let them heat through. Garnish with fresh cilantro before serving.

Serve and Enjoy

  • Serve with sides like fried plantains or a simple green salad for a complete Puerto Rican meal.
Keyword arroz con pollo recipe​, chicken brota, chicken rice, chicken thighs