Puerto Rican Arroz Con Pollo with Sofrito and Sazón
This traditional Puerto Rican one-pot meal combines tender chicken thighs with perfectly seasoned rice cooked in aromatic sofrito and chicken stock. The dish features authentic flavors from adobo and sazón seasonings, Spanish olives, and colorful bell peppers. Perfect for family dinners or when you want to bring vibrant Caribbean flavors to your table. The chicken is seared first to develop a golden crust, then nestled on top of the rice to finish cooking together, creating layers of flavor throughout.
Ingredients
- 2 tsp adobo seasoning
- 1 ½ lbs boneless chicken thighs
- 2 ⅝ Tbsp cooking oil, divided
- ¼ cup sofrito1/4 cup diced tomatoes + 1 Tbsp cilantro + 1 tsp garlic1:1note:homemade substitute
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- 1 red bell pepper red bell pepper, small dice, divided
- ½ yellow onion yellow onion, small dice
- 3 cloves garlic, minced
- 2 Tbsp tomato sauce
- ½ cup pimiento stuffed Spanish olives
- 2 cups rice
- 2 ½ cups chicken stock
- ¼ tsp salt
- 1 ½ tsp sazón seasoning1/2 tsp cumin + 1/2 tsp coriander + 1/4 tsp annatto powder1:1note:make your own blend
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- ½ cup frozen green peas
- ¼ cup cilantro(optional)
Instructions
- 1
Rub chicken thighs with cooking oil and adobo seasoning, then marinate uncovered in refrigerator for thirty minutes
- 2
Heat remaining oil in Dutch oven over medium-high heat until shimmering
- 3
Sear chicken thighs in even layer until golden brown, about 3 minutes per side, then remove and set aside
- 4
Add sofrito, onion, and half the red pepper to pot, sauté until onion is translucent, about 3 minutes
- 5
Add garlic, tomato sauce, and olives, sauté until fragrant and liquid has cooked out
- 6
Add rice, sazón, and salt, mix to coat every grain with sauce
- 7
Add chicken stock and bring to boil, cook undisturbed until rice is visible on surface with steam vents, about 5 to 8 minutes
- 8
Place chicken thighs on top of rice, reduce heat to low, cover tightly and cook for 20 minutes
- 9
Remove chicken, stir in frozen peas and fluff rice, then return chicken to pot
- 10
Garnish with remaining red pepper and cilantro
Tips
Let the chicken marinate for the full 30 minutes to ensure the adobo seasoning penetrates the meat for maximum flavor.
Don't skip the step of cooking the sofrito mixture until dry - this concentrates the flavors and prevents a watery final dish.
Look for steam vents forming on the rice surface before adding the chicken back - this indicates proper liquid evaporation.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Rice may absorb more liquid when stored.
Can marinate chicken up to 24 hours ahead. Sofrito base can be prepared 2 days in advance.
Serve immediately while hot. Provide lime wedges and hot sauce on the side for extra flavor.
Common Mistakes
Don't lift the lid during the 20-minute cooking time to avoid releasing steam and creating unevenly cooked rice.
Don't rush the sofrito cooking step - cook until dry to avoid watery rice.
Substitutions
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FAQ
Can I use brown rice instead of white rice?
Yes, but increase liquid to 3 cups and cooking time to 35-40 minutes. Brown rice needs more liquid and time to cook properly.
What if I can't find sofrito in stores?
Make a quick substitute with diced tomatoes, cilantro, garlic, and bell peppers sautéed together, though the flavor won't be as complex.
How long will leftovers keep in the refrigerator?
Properly stored arroz con pollo will keep for 3-4 days refrigerated. Reheat gently with a splash of broth to restore moisture.