Classic Puerto Rican Arroz con Pollo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant one-pot meal featuring tender chicken simmered with rice, tomatoes, and bell peppers, infused with garlic and smoked paprika. Served with black beans for an authentic taste of Puerto Rico. This puerto rican-inspired mexican ready in about 55 minutes pairs all-purpose flour, olive oil, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Ingredients

• 2 lbs, bone-in and skin-on, patted dry chicken thighs
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, finely diced onion
• 2 cloves, minced garlic
• 1, diced green bell pepper
• 1, diced red bell pepper
• 1 can (14 oz) diced tomatoes
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp (optional) cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped (for garnish) cilantro

Instructions

1. Step 1: Pat chicken thighs dry, then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons flour to create a golden crust.
2. Step 2: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering; add chicken skin-side down and cook 5-6 minutes until golden brown, flip, and cook 3-4 minutes more; remove chicken and set aside.
3. Step 3: Add diced onion to the pot and cook 3-4 minutes until translucent, then add minced garlic and cook 1 minute until fragrant.
4. Step 4: Stir in diced bell peppers and cook 3-4 minutes until softened, then add diced tomatoes (with juices), smoked paprika, dried oregano, and cayenne; cook 2 minutes until flavors meld.
5. Step 5: Add rice and stir to coat, then pour in chicken broth and bring to a gentle boil.
6. Step 6: Return chicken to pot, nestling into rice and sauce; reduce heat to low, cover, and simmer 30-35 minutes until chicken is cooked through and rice is tender.
7. Step 7: Remove chicken, fluff rice with a fork, return chicken, and garnish with chopped cilantro.