Rice with chicken, or arroz con pollo, is a traditional Puerto Rican dish that is seasoned with ham, pork, capers, olives, tomatoes, and other savory ingredients.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
Ingredients
- 3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
- 1 cup apple cider vinegar, or as needed
- ¼ cup canola oil
- ¼ pound salted pork, chopped into bite-sized pieces
- ¼ pound cooked ham, chopped into bite-sized pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- ¼ cup sofrito (such as Goya®)
- ¼ cup recaito (such as Goya®)
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 tablespoon capers
- 6 cloves garlic, diced
- 1 (8 ounce) can tomato sauce
- ¼ 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
- Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
- Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
- Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
- Nutrition data for this recipe includes the full amount of vinegar. The actual amount consumed will vary.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 1315 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I added a little more broth. The rice took forever to soften
Flavor was really good. I had to add a lot more broth. Normally when you make rice, the liquid is double the amount of rice, minus a bit. If you can find organic sofrito, it tastes much better than goya. I also used fresh oregano from my garden. I will definately be making this again.
They changed the recipe when they uploaded it. It’s supposed to be 1 packet of sazon, not an entire box. I’ve asked them to fix it.
Fabulous, rave reviews from everyone! I would point out right from the start that this recipe makes a HUGE amount of food. My husband saw how much food was in the pot and laughed- and that was *before* I added the rice. That being said, this is a flavorful and delicious recipe. I used bacon in place of the salted pork and I also used cubes of cilantro bouillon cubes with some garlic instead of the recaito because my grocery store doesn’t carry it. I think next time I might up the olives and capers, but honestly this is delicious as-is! I’m not sure how much sazon seasoning was supposed to be used, the 1.41 oz called for is an entire box rather than one seasoning pouch from inside the box. The box recommends one pouch per 4 servings, I ended up using 2 packets.