Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) Recipe

If you’re ready to gather everyone around the table for a nostalgic, cozy feast, Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) is the dish you need. Brimming with vibrant spices, aromatic sofrito, and golden-hued rice all nestled under juicy, perfectly seasoned chicken, this recipe does more than just satisfy your hunger—it tells a story. Every bite is infused with warmth, tradition, and a little kick from sofrito that will transport you straight to an abuela’s colorful kitchen in Puerto Rico. It’s a showstopper at family dinners and a guaranteed way to impress friends when they drop by hungry. If you haven’t experienced the soulful flavors of Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) yet, this is absolutely the place to start.

Ingredients You’ll Need

Every element in Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) has a purpose—enhancing flavor, adding comfort, or lending gorgeous color to the dish. The ingredient list may look long, but it’s the simple magic of pantry staples coming together that makes this meal unforgettable.

• Olive oil: Adds rich flavor to both the chicken and the sautéed veggies, helping everything turn beautifully golden.
• Boneless, skinless chicken thighs: Juicy and tender, they soak in the adobo seasoning perfectly and stay moist as they cook atop the rice.
• Cumin: A signature spice in adobo, giving warmth and a hint of earthiness.
• Paprika: Lends a lovely red hue and smoky depth to the seasoning.
• Chili powder: Brings a gentle heat to the party without overpowering the dish.
• Cayenne pepper: Just enough to perk up the flavors with a subtle kick—adjust to your family’s tastebuds!
• Onion powder: Infuses the adobo with savory notes and helps build complexity in the seasoning.
• Garlic powder: No Puerto Rican chicken is complete without this aromatic punch.
• Coriander: Bright and citrusy—coriander balances the spice mix and complements the sofrito.
• Salt & fresh black pepper: Essential for bringing all those flavors together in harmony.
• Garlic (fresh): Triple the flavor by using both fresh and powdered garlic in the sofrito and seasoning.
• Green pepper: Adds sweetness and crunch to the fragrance-rich sofrito.
• White onion: Sautéed onion builds the unmistakable base of authentic arroz con pollo.
• Cilantro: Herbaceous and fresh, cilantro lifts the whole dish.
• Jalapeño (optional): Toss in for those who crave a bit more heat—completely customizable!
• Turmeric: Responsible for that iconic golden color and subtle earthy flavor in the rice.
• Oregano: Ties together the Latin depth of the dish.
• Tomato sauce: Infuses the rice with warmth, acidity, and body.
• Water: Simple, but necessary for steaming the rice to perfection.
• Basmati white rice: Choose white basmati for the right texture—it cooks up fluffy and tender.
• Frozen peas (or pigeon peas): Add a pop of sweetness and color; pigeon peas are a traditional touch if you have them.
• Green olives (optional): Salty, briny olives give a punchy contrast, balancing all the comforting flavors.

How to Make Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)

Step 1: Marinate the Chicken

Begin by tossing your chicken thighs in a bowl with olive oil and all the adobo seasoning—cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and plenty of black pepper. The aroma alone will have you excited for what’s to come! Let it marinate for at least 30 minutes if possible, but don’t stress if you’re short on time—this chicken is delicious even with a quick toss in the seasonings.

Step 2: Brown the Chicken

Heat olive oil in a large, sturdy skillet or Dutch oven until it shimmers. Sear the chicken thighs on both sides for 4 to 5 minutes per side, allowing them to pick up a golden crust. That deep caramelization isn’t just for looks—it’s flavor that will seep into every grain of rice. Once browned, transfer the chicken out of the skillet and keep it resting on a plate, ready to return when the rice is assembled.

Step 3: Make the Sofrito

No Puerto Rican dish is complete without the soul-warming base of sofrito. Toss garlic, green pepper, white onion, cilantro, and that optional jalapeño into your pan. Sauté for a few minutes until fragrant, then sprinkle in all the spices—cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper. Give everything a quick stir so the flavors bloom in the hot oil, releasing those captivating aromas that define every authentic Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo).

Step 4: Add Liquids and Rice

Pour in tomato sauce and water, scraping the bottom to bring up any bits left behind from browning the chicken. Fold in the basmati rice, frozen peas or pigeon peas, and olives (if you’re using them). Gently nestle the browned chicken on top, allowing all the flavors to mingle before the final cook.

Step 5: Cook the Arroz con Pollo

Lower the heat to the gentlest simmer, put the lid on tight, and let the rice slowly absorb all that amazing flavor for about 20 to 25 minutes. It’s tempting, but keep the lid closed—this is the secret to fluffy rice infused with every ounce of seasoning! The moment you reveal the finished dish, golden rice and succulent chicken will have your family running to the table.

Step 6: Serve

Finish with a sprinkle of chopped cilantro and a generous squeeze of lime. Serve Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) piping hot, when its aroma is at its most irresistible.

How to Serve Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)

Garnishes

Go for a flourish of fresh cilantro and a quick squeeze of lime juice—these bring brightness and lift, balancing the dish’s deep, savory flavors. For extra flair, a scattering of thinly sliced green onions or even a few extra olives can make your Mamá proud. The garnishes aren’t just pretty; they wake up every bite.

Side Dishes

Pair Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) with simple sides like a zesty avocado and tomato salad, sweet fried plantains, or even a platter of warm, buttered corn tortillas. Fresh greens with a citrusy vinaigrette are the perfect counterpoint to the rich, flavorful rice and chicken. Honestly, this is one of those dishes that shines on its own, but sides make it a true celebration.

Creative Ways to Present

For family style, serve straight from the skillet on the table, letting everyone dig in and build their own perfect bites. If you’re aiming to impress, try spooning heaps of rice onto a large platter, topping with sliced chicken, and garnishing extravagantly—people eat with their eyes first! For leftovers, portion into meal prep bowls for a grab-and-go lunch that’ll make everyone envious at the office.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) leftovers in an airtight container in the refrigerator. It will keep beautifully for up to four days, letting those flavors meld and deepen—sometimes it’s even better the next day!

Freezing

This dish is freezer-friendly, which means you can prep double and stash away lunch or dinner for a busy week. Just portion cooled servings into resealable freezer bags or airtight containers, removing as much air as possible. Freeze for up to three months, and when you’re craving a taste of home, you’re only a quick thaw away.

Reheating

For best results, sprinkle a little water or broth over the leftovers, cover, and gently reheat in the microwave or on the stovetop over low heat. This brings back the moisture and keeps the rice from drying out. Stir occasionally to ensure even warmth and freshness in every bite of your Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo).

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are preferred for their juiciness and flavor, chicken breast works great too—just be sure not to overcook, as they can dry out more quickly than thighs in Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo).

Is there a way to make this dish vegetarian?

You can swap the chicken for hearty vegetables like cauliflower, mushrooms, or extra peas, and use veggie broth instead of water. The adobo and sofrito are so flavorful, you won’t miss the meat!

What if I don’t have basmati rice?

If you can’t find basmati, any long-grain white rice will do in a pinch. Just try to avoid short-grain or brown rice, as they won’t produce the classic texture of authentic Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo).

Are pigeon peas the same as green peas?

Not exactly! Pigeon peas have a nuttier taste and are a very traditional addition to Puerto Rican recipes. But green peas are a totally acceptable (and tasty) substitute if that’s what you have on hand.

Is it spicy? How can I adjust the heat?

The heat level is up to you. With a pinch of cayenne and optional jalapeño, it has a mild warmth. Dial down the cayenne or skip the jalapeño for a gentler dish, or turn them up if your family loves a spicy kick.

Final Thoughts

There’s just something magical about a pot of Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) simmering in your own kitchen. Whether you’re keeping tradition alive or discovering new flavors, this dish is guaranteed to bring smiles, satisfied bellies, and maybe even start a few new family rituals of your own. Give it a try—you might just find yourself making it again and again!

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