Arroz Con Pollo Recipe (Puerto Rican)

  • Yield:

    6 to 8 servings

  • Total Time:

    1 hr 10 mins

  • Prep Time:

    25 mins

  • Cook Time:

    45 mins


  • 3 pound s bone-in chicken pieces (breasts, thighs
  • 1-1/2 teaspoons leaf oregano
  • 2 teaspoons powdered Adobo seasoning
  • 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
  • 1 teaspoon powdered annatto
  • OR paprika
  • 3-1/2 cups hot water
  • 1 whole bay leaves
  • 1/4 cup Mazola® Corn Oil
  • 1/4 cup fresh lime juice
  • 1 cup Sofrito (see recipe)
  • 1 medium plum tomato, diced
  • 1/4 cup minced smoked ham, bacon OR salt pork
  • 1 packet Sazon seasoning
  • 2 teaspoons capers
  • 2 cups uncooked Arborio OR medium grain rice
  • 1/2 cup Manzanilla OR Spanish green olives
  • Fresh minced cilantro OR parsley for garnish


  1. Step 1) Rinse chicken, remove excess fat and pat dry. Sprinkle chicken with oregano and Adobo seasoning. Set aside or cover and refrigerate overnight.
  2. Step 2) Stir bouillon powder and annatto into hot water to make broth. Add bay leaf and set aside.
  3. Step 3) Heat corn oil in a large, deep sided skillet or Dutch oven with a tight fitting lid over medium-high heat. Add chicken; cook 10 minutes, browning on all sides. Transfer chicken to a plate; drizzle with juice, cover and set aside.
  4. Step 4) Reduce heat to medium. Add Sofrito, tomatoes and ham to pan; cook 3 to 5 minutes. Stir in Sazon, capers and rice; cook one minute, stirring constantly. Increase heat to medium-high. Add broth mixture to rice, stirring to combine. Bring to a boil. Add chicken, nestling into the rice mixture.
  5. Step 5) Cover; reduce heat and simmer 25 to 30 minutes or until liquid is almost absored. Sprinkle with olives; cover and remove from heat. Let stand 5 minutes. Prior to serving, fluff rice with a fork and garnish with cilantro or parsley.
  6. Variations: Replace 1/2 cup of the water for the broth with dry white wine or beer. Roasted red pepper strips are often used to garnish this dish as well as thawed, frozen peas.