Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 1kg chicken pieces; 3 cups medium-grain rice; 3 tbsp sofrito; 2 tbsp tomato sauce; 1 packet sazon; 1 can pigeon peas; 8 olives; 1 beer; 3.5 cups chicken stock; 2 tbsp olive oil; 1 tbsp adobo; Salt to taste

Arroz con Pollo (ah-ROHS kohn POH-yoh)

Puerto Rican Chicken and Rice

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 510 kcal

Seasoned chicken cooked with rice, sofrito, beer, olives, and pigeon peas in a caldero, creating tender rice with a prized crispy bottom layer.

Nutrition & Info

Protein 35.0g

Carbs 52.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

caldero or heavy pot with lid wooden spoon

Presentation Guide

Vessel: caldero brought to table

Garnishes: cilantro, avocado

Accompaniments: habichuelas guisadas, maduros

Ingredients

1kg chicken pieces
3 cups medium-grain rice
3 tbsp sofrito
2 tbsp tomato sauce
1 packet sazon
1 can pigeon peas
8 olives
1 beer
3.5 cups chicken stock
2 tbsp olive oil
1 tbsp adobo
Salt to taste

Instructions

1
Season chicken with adobo and sazon. Sear in olive oil until golden on all sides. Remove and set aside.
2
In the same caldero, cook sofrito and tomato sauce for two minutes.
3
Add beer and chicken stock, bring to a boil. Add olives and pigeon peas.
4
Return chicken to pot. Add rice and stir once to distribute evenly.
5
Cook uncovered on medium until most liquid is absorbed. Then cover tightly and reduce heat to very low.
6
Cook twenty minutes without lifting the lid. The bottom will form a crispy pegao layer. Fluff and serve.

💡

Did You Know?

The most prized part of arroz con pollo is the pegao — the crispy rice crust at the bottom of the caldero that everyone fights over.

Chef's Notes

Equipment Tips

caldero or heavy pot with lid
wooden spoon

Garnishing

cilantro, avocado

Accompaniments

habichuelas guisadas, maduros

The Story Behind Arroz con Pollo

Arroz con pollo is one of the most universally loved dishes across Latin America, but the Puerto Rican version stands apart through its use of beer in the cooking liquid and the reverence for pegao, the crispy bottom crust. This one-pot meal reflects the practical ingenuity of Caribbean cooking, producing a complete dinner from a single caldero. The technique of allowing rice to crisp at the bottom without burning is considered an essential skill for any Puerto Rican home cook.

🕐 Traditionally enjoyed weeknight dinner and family gatherings 📜 Origins: Spanish colonial adaptation

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