Arroz con Pollo: Classic Puerto Rican Rice & Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender chicken and fluffy rice cooked in a rich tomato and bell pepper sauce, infused with aromatic spices and a hint of smoky paprika. This puerto rican-inspired chicken ready in about 60 minutes pairs (bone-in, skin-on) Chicken thighs, Olive oil, medium, diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (bone-in, skin-on) Chicken thighs
• 2 tbsp Olive oil
• 1 medium, diced Yellow onion
• 1 medium, diced Red bell pepper
• 3 cloves, minced Garlic
• 1 cup Diced tomatoes
• 1.5 cups Chicken broth
• 1.5 cups White rice
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup, chopped Fresh cilantro

Instructions

1. Step 1: Pat chicken dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes per side until golden brown, then remove and set aside.
2. Step 2: In the same pot, add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in diced tomatoes, 1.5 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp cumin, and remaining 1/2 tsp salt. Bring to a simmer, then add rice and stir to combine. Return chicken to the pot, nestling it into the rice.
4. Step 4: Cover, reduce heat to low, and simmer for 20-25 minutes until rice is tender and chicken is cooked through. Let rest for 5 minutes, then garnish with fresh cilantro before serving.