Arroz con Pollo con Guineo Frito

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

Classic Puerto Rican rice with chicken, fried plantains, and aromatic sofrito for a vibrant one-pan meal. This puerto rican-inspired one pot ready in about 55 minutes pairs (bone-in, skin-on) chicken thighs, long-grain rice, medium (firm, unripe) plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 35 min Serves 4 Puerto Rican cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut plantains into 1-inch thick slices; heat 1 tbsp olive oil in a skillet over medium heat, add plantains, and fry for 4-5 minutes per side until golden, then set aside.
  2. Step 2: Season chicken thighs with adobo, paprika, and 1/4 tsp salt; heat 2 tbsp olive oil in a Dutch oven over medium-high heat, add chicken skin-side down, and cook for 6 minutes until golden.
  3. Step 3: Remove chicken, add onion, bell pepper, and garlic to the pot; cook for 3 minutes until softened, then add tomato and cook for 2 more minutes.
  4. Step 4: Stir in rice, 1/2 tsp salt, and chicken broth; bring to a simmer, cover, and reduce heat to low. Cook for 18 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Gently fold in fried plantains and cooked chicken; cover and let rest for 5 minutes before serving.

Frequently asked questions

How long does Arroz con Pollo con Guineo Frito take to make?

Total time is about 55 minutes (20 min prep + 35 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 Guineo Frito?

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 long-grain rice from drying out.

Can I substitute ingredients in Arroz con Pollo con Guineo Frito?

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 Guineo Frito 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 Guineo Frito?

Puerto Rican one pot 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.

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