Puerto Rican Arroz con Pollo

Name: Puerto Rican Arroz con Pollo
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces; 1 cup apple cider vinegar, or as needed; 0.25 cup canola oil; 0.25 pound salted pork, chopped into bite-sized pieces; 0.25 pound cooked ham, chopped into bite-sized pieces; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 yellow onion, diced; 0.25 cup sofrito (such as Goya®); 0.25 cup recaito (such as Goya®); 0.25 teaspoon dried oregano; 0.25 teaspoon ground cumin; 0.25 teaspoon ground black pepper; 1 tablespoon capers; 6 cloves garlic, diced; 1 (8 ounce) can tomato sauce; 0.25 cup rinsed and diced Spanish olives; 3 cups chicken broth; 1 (1.41 ounce) package sazon seasoning with coriander and achiote; 3 cups uncooked white rice

4.6

(10)

5 Reviews

3 Photos

This Puerto Rican arroz con pollo — or rice and chicken — recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.

Submitted by Cheri Raxter

Updated on February 2, 2023

close up view of Puerto Rican Arroz con Pollo on a brown plate

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins

Servings:

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 12 servings

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
¼ cup canola oil
¼ pound salted pork, chopped into bite-sized pieces
¼ pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
¼ cup sofrito (such as Goya®)
¼ cup recaito (such as Goya®)
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
¼ cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Directions

Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Editor's Note:

Nutrition data for this recipe includes the full amount of vinegar. The actual amount consumed will vary.

Nutrition Facts (per serving)

491	Calories
23g	Fat
41g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 491
% Daily Value *
Total Fat 23g	29%
Saturated Fat 6g	30%
Cholesterol 83mg	28%
Sodium 1315mg	57%
Total Carbohydrate 41g	15%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 26g	52%
Vitamin C 27mg	30%
Calcium 37mg	3%
Iron 4mg	21%
Potassium 374mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.