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Arroz Con Pollo (Rice with Chicken)

Demonstrated by: Norma Carr, United Puerto Rican Association.
Puerto Rican Recipes - September 1, 1996.



Arroz Con Pollo (Rice with Chicken)

  • 2 1/2 lb boneless skinless thighs
  • 2 black peppercorns
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 teaspoon vinegar
  • 3 tablespoons salad oil
  • 3 cups Sofrito*
  • 2 1/2 cups rice, rinsed
  • 1/4 cup Achiote Oil
  • 1 can (8 oz) tomato sauce
  • 6 pitted black olives
  • 1 teaspoon capers
  • 1 can (14 1/2 oz) chicken broth
  • 1 1/4 cups water


  • 1/4 lb salt pork
  • 1/4 lb ham
  • 2 cloves garlic
  • 1 tablespoon Achiote Oil**
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 green pepper, chopped
  • 1/2 sweet red pepper, minced
  • 1/4 teaspoon dried oregano leaves
  • 1 sprig Chinese parsley, chopped
  • 1 sprig parsley, chopped


Remove fat from chicken. With a mortar and pestle or food processor, grind peppercorns, salt, oregano, and garlic. Add olive oil and vinegar. Rub mixture on chicken. Let stand for at least 30 minutes in the refrigerator. In a deep sauce pot, heat oil and brown chicken. Stir in Sofrito, rice, Achiote Oil, tomato sauce, olives, and capers. Add chicken broth and water. Cook on high heat, uncovered, until liquid evaporates. Lower heat, cover, and simmer for 10 minutes. Makes 8 servings.

*Sofrito Dice salt pork and ham. With a mortar and pestle or food processor, grind garlic; set aside. In a small saucepan, heat Achiote Oil; saute; pork and ham. Stir in onion, tomato, peppers, oregano, and parsley; cook 10 minutes. Stir in reserved garlic and cook for 5 more minutes. Makes 3 cups.

**To make Achiote Oil, combine 1 cup achiote seeds and 2 cups salad oil in a small saucepan. Cook over low heat for about 5 minutes or until oil has rich red color; strain and discard seeds. Store oil in refrigerator. Makes 2 cups.


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