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Puerto Rican Arroz con Pollo
Puerto Rican Arroz con Pollo
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Traditional Puerto Rican chicken and rice dish bursting with flavors of ham, pork, capers, olives, and tomatoes.
Ingredients:
  • 3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 cup apple cider vinegar, or as needed
  • 0.25 cup canola oil
  • 0.25 pound salted pork, chopped into bite-sized pieces
  • 0.25 pound cooked ham, chopped into bite-sized pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 0.25 cup sofrito (such as Goya®)
  • 0.25 cup recaito (such as Goya®)
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon capers
  • 6 cloves garlic, diced
  • 1 (8 ounce) can tomato sauce
  • 0.25 cup rinsed and diced Spanish olives
  • 3 cups chicken broth
  • 1 (1.41 ounce) package sazon seasoning with coriander and achiote
  • 3 cups uncooked white rice
Instructions:
  • In a large bowl, marinate the chicken in apple cider vinegar. Let it sit.
  • In a large, heavy-bottomed pot over medium heat, heat oil. Cook and stir pork and ham for 5 minutes. Add bell peppers and cook for 1 minute, then add onion and cook for an additional minute. Stir in sofrito and recaito; cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic; cook for another minute. Pour in tomato sauce and olives; cook for a final minute.
  • Discard vinegar and strain chicken. Add chicken to the pot and bring to a gentle simmer. Cover and cook for 15 minutes, adjusting heat to maintain a gentle simmer.
  • Combine broth, sazon, and rice in the pot, stirring until evenly incorporated. Bring to a gentle simmer, cover, and cook on low heat for 20 minutes. Remove from heat and give it a good stir before serving.

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