Savory Puerto Rican Arroz con Pollo
A comforting one-pot dish with tender chicken and aromatic rice, infused with smoky paprika and sweet bell peppers. This puerto rican-inspired one pot ready in about 60 minutes pairs bone-in chicken thighs, long-grain white rice, chicken broth 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.
Ingredients
- 1.5 lbs bone-in chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tsp smoked paprika
- 1 large, diced red bell pepper
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 3 tbsp olive oil
- 1/4 cup tomato sauce
- 1 chicken bouillon cube
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Pat chicken thighs dry with paper towels, season with 1 tsp smoked paprika and salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, add chicken skin-side down, and cook for 5 minutes until golden brown—do not overcrowd the pan.
- Step 2: Remove chicken, add diced red bell pepper and chopped onion to the pot, sauté for 3 minutes until softened. Add minced garlic and remaining 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Stir in rice, tomato sauce, chicken broth, and crumbled bouillon cube. Return chicken to the pot, nestling it into the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until rice is tender and liquid is absorbed.
- Step 4: Remove chicken, fluff rice with a fork, and stir in fresh cilantro. Let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Puerto Rican Arroz con Pollo take to make?
Total time is about 60 minutes (20 min prep + 40 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 Savory Puerto Rican Arroz con Pollo?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Savory Puerto Rican Arroz con Pollo?
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 Savory Puerto Rican Arroz con Pollo 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 Savory Puerto Rican Arroz con Pollo?
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.
What others are saying
- ★★★★★
The flavors in this savory are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
