Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (9)

Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 44%
CARBS 53G47% OF CAL
5G FIBER39G OTHER9G TOTAL SUGAR
FAT 18G35% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Puerto Rican chicken and rice made with a sofrito base, olives, and aromatic spices. Flavorful enough to serve as a complete meal or flexible as a side.

mainspanishgrain bowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound chicken breast (chopped (or use chicken thighs))
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon Sazón
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 cup chopped green olives
  • 1 cup sofrito
  • 2 cups white medium-grain or longe grain rice (rinsed 3 times)
  • 2 cups chicken broth (or water)
  • 2 ounces tomato paste ((or use 1 cup tomato sauce, if desired))
  • Salt and pepper to taste
  • 2 green bell peppers (seeded and chopped)
  • 2 cubanelle peppers (seeded and chopped)
  • 4-5 aji dulce peppers (seeded and chopped)
  • 1 large white onion (chopped)
  • 8 cloves garlic (chopped)
  • 1 bunch cilantro leaves (about 1 cup loosely packed)
  • 2 culantro leaves (chopped (replace with extra cilantro if you can’t find it))
  • Salt to taste
  • ¼ cup olive oil
PREP
10M
SODIUM
1128MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.