Arroz Con Pollo

Written By Jarome Garcia

THIS ARROZ CON POLLO RECIPE IS PURE COMFORT😌

Looking for a comforting, one-pot meal packed with flavor and perfect for family dinners or weekly meal prep? This Arroz con Pollo brings together seasoned chicken thighs, fluffy rice, bold spices, and sofrito for a Puerto Rican-inspired dish that hits every time.

🛒INGREDIENTS

Meat:

  • 2 lbs boneless, skinless chicken thighs

Vegetables & Aromatics:

  • 1 red bell pepper, diced

  • 1 yellow onion, diced

  • 3–4 garlic cloves, minced

  • ½ bunch of cilantro, chopped

  • 2 tbsp homemade sofrito (or store-bought)

Seasonings:

  • 1 packet Sazón

  • 1 tbsp adobo seasoning

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • Optional: 1 tsp Knorr chicken bouillon

Other Ingredients:

  • 2 cups long grain rice, rinsed

  • 2 cups chicken bone broth

  • 1 heaping tbsp tomato paste

  • 2 tbsp oil (for searing)

🔥INSTRUCTIONS

1. Marinate the Chicken:
Place the chicken thighs in a Ziploc bag. Add adobo, onion powder, garlic powder, oregano, and Sazón. Seal and massage the bag to coat the meat evenly. Let it marinate for 30–40 minutes.

2. Prep the Veggies:
Dice the red bell pepper and onion. Mince the garlic and chop the cilantro. Set aside.

3. Sear the Chicken:
Heat oil in a large pot over medium heat. Add the marinated chicken thighs and sear them without moving until a golden-brown crust forms. Flip and repeat. Remove and set aside.

4. Sauté the Veggies:
In the same pot, add diced bell pepper and onion. Cook until soft and translucent. Add garlic and sauté for 1 minute. Stir in sofrito and remaining Sazón if any is left from the packet.

5. Add the Rice & Tomato Paste:
Stir in rinsed rice and toast for 1–2 minutes. Add tomato paste and mix well.

6. Pour in the Bone Broth:
Add bone broth to the pot and bring to a boil. Stir to incorporate.

7. Simmer with Chicken:
Nestle the seared chicken thighs back into the pot, including any juices. Reduce heat to low, cover, and simmer for 20–25 minutes until the rice is tender and liquid is absorbed.

8. Finish & Serve:
Taste and season with a pinch of salt if needed. Top with chopped cilantro and serve warm.

🧠PRO TIPS

  • Use chicken with skin if you want a crispier, richer flavor.

  • Toast the rice briefly before adding broth for a deeper taste.

  • Bone broth adds protein and extra nutrients—great for meal prep.

Serving Suggestions

  • Enjoy as-is or with a side of tostones

  • Add avocado slices or hot sauce for a spicy kick

  • Serve with a side salad or beans for a fuller meal

🔎 MACRO BREAKDOWN

Estimated Macros for Entire Recipe

  • Calories: ~3,200

  • Protein: ~210g

  • Carbohydrates: ~260g

  • Fat: ~120g

Estimated Yield:

8 servings

Per Serving (Without Toppings):

  • Calories: ~400 kcal

  • Protein: ~26g

  • Carbohydrates: ~32g

  • Fat: ~15g

Jarome Garcia
Previous

Sofrito
Next

Chili Con Carne