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    You are in: Home / Recipes / Easy Puerto Rican Arroz Con Pollo (Rice and Chicken) Recipe
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    Easy Puerto Rican Arroz Con Pollo (Rice and Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    BryanNH's Note:

    A simple and easy version of Puerto Rican Arroz Con Pollo (Rice and Chicken), based on a Bobby Flay recipe used on his show "Throw Down"

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    Units: US | Metric


    1. 1
      Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
    2. 2
      Coarsely chop the cilantro.
    3. 3
      Set aside.
    4. 4
      The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
    5. 5
      Season the chicken with Adobo seasoning and oregano.
    6. 6
      Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
    7. 7
      Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
    8. 8
      Stir the rice into the mixture.
    9. 9
      Add the chicken stock.
    10. 10
      Add the browned chicken.
    11. 11
      Bring to a boil.
    12. 12
      Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
    13. 13
      DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
    14. 14
      When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
    15. 15
      You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

    Ratings & Reviews:

    • on July 28, 2010


      This was wonderful! I grew up eating Puerto Rican food with family but never really learned how to make it on my own. I figured I woud give this recipe a shot and it was perfect. The meat fell right off the bone. Instead of using the recommened amount of adodo, I used half and the other half used Sazon which made it just right and not as salty. I will keep in this in my cookbook and plan on using it many more times in the future.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2009


      This was a VERY salty recipe, I am a salt lover and this was to much for me :( it had a good flavor if you could get past the salt taste, I think maybe it was to much Adobo. I will try this again and cut the Adobo and chicken stock in half to see if that helps tune down the salt taste. Try using 2 tbs of Adobo and 2 cups broth with 2 cups water and I think you'll be happier.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2008


      Simple and delicious! My 1 year old even loved it :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Puerto Rican Arroz Con Pollo (Rice and Chicken)

    Serving Size: 1 (369 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 499.2
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 4.7 g
    Cholesterol 83.7 mg
    Sodium 308.1 mg
    Total Carbohydrate 59.4 g
    Dietary Fiber 2.8 g
    Sugars 4.2 g
    Protein 25.0 g

    The following items or measurements are not included:

    adobo seasoning

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