Arroz con Pollo Puertorriqueño
A vibrant one-pot masterpiece where tender chicken and fluffy rice absorb the rich flavors of Puerto Rican sofrito, saffron, and citrus, creating a dish that feels like a warm hug. This puerto rican-inspired chicken ready in about 65 minutes pairs (680g), skin-on, bone-in chicken thighs, chicken broth, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (680g), skin-on, bone-in chicken thighs
- 2 cups chicken broth
- 1.5 cups long-grain white rice
- 1/2 cup tomato sauce
- 1/4 tsp saffron threads
- 2 tbsp olive oil
- 1 large, finely chopped onions
- 2 medium, diced bell peppers
- 3 cloves, minced garlic
- 1, juiced lemon
- 1 tsp cumin
- 1 tsp salt
Instructions
- Step 1: Pat 1.5 lbs chicken thighs (680g) dry with paper towels, season with 1 tsp salt, and heat 2 tbsp olive oil in a large pot over medium-high heat. Sear chicken skin-side down for 6-8 minutes until golden, then flip and cook 4 minutes more. Remove and set aside.
- Step 2: Add 1 large chopped onion, 2 diced bell peppers, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened. Stir in 1/2 cup tomato sauce, 1 tsp cumin, 1/4 tsp saffron threads, and 1/2 cup chicken broth. Cook for 2 minutes until fragrant.
- Step 3: Add 1.5 cups rice, 1 cup chicken broth, 1/2 cup water, and 1/4 cup lemon juice to the pot. Return chicken to the pot, cover, and simmer on low heat for 25-30 minutes until rice is tender and liquid is absorbed. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arroz con Pollo Puertorriqueño take to make?
Total time is about 65 minutes (20 min prep + 45 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 Puertorriqueño?
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 broth from drying out.
Can I substitute ingredients in Arroz con Pollo Puertorriqueño?
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 Puertorriqueño for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Puertorriqueño?
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
- ★★★★★
I've tried many chicken recipes and this is hands down the best.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
