Arroz con Pollo con Coco

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Puerto Rican rice and chicken dish with coconut milk, bell peppers, and a hint of citrus, featuring perfectly tender chicken and fluffy rice. This puerto rican-inspired chicken ready in about 50 minutes pairs Chicken thighs, Long-grain rice, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown chicken thighs for 5 minutes per side until golden, then remove and set aside.
  2. Step 2: Dice bell pepper and onion into 1/4-inch pieces. Mince garlic. Heat remaining 1 tbsp olive oil in the same pot over medium heat. Add vegetables and cook for 4 minutes until softened and fragrant.
  3. Step 3: Stir in rice and cumin, cooking for 1 minute until rice is lightly toasted. Add coconut milk and chicken broth, then return chicken to the pot. Bring to a gentle boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed. Remove chicken, fluff rice with a fork, and stir in lime juice.
  5. Step 5: Serve chicken on top of rice with extra lime wedges on the side.

Frequently asked questions

How long does Arroz con Pollo con Coco take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Arroz con Pollo con Coco?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Arroz con Pollo con Coco?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Arroz con Pollo con Coco for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Arroz con Pollo con Coco?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes