Mama’s Puerto Rican Chicken and Rice

The savory aroma of spices and sofrito fills the kitchen as Mama’s Puerto Rican Chicken and Rice simmers to perfection. This hearty, traditional dish combines tender chicken thighs with vibrant yellow rice, creating a comforting meal that has been passed down through generations in Puerto Rican homes. Each bite delivers an authentic taste of the island’s rich culinary heritage, balancing robust flavors with simple, wholesome ingredients. You’ll learn how to create this beloved one-pot wonder that brings families together around the dinner table.

Why You’ll Love This Recipe

Mama’s Puerto Rican Chicken and Rice (also known as Arroz con Pollo) stands out as a complete meal in one pot, making it perfect for busy weeknights while still impressive enough for weekend gatherings. The contrast between the crispy-skinned chicken and the tender, flavorful rice creates a textural experience that’s utterly satisfying. As the chicken cooks, it releases its juices into the rice, infusing every grain with rich, savory goodness.

The vibrant yellow color comes from annatto seeds or sazón seasoning, creating a feast for the eyes as well as the palate. This recipe strikes the perfect balance between accessibility and authenticity—while using ingredients you can find at most grocery stores, it delivers the true flavors of Puerto Rican cuisine without compromise.

What truly sets this dish apart is how the individual ingredients meld together during cooking, creating a harmonious flavor that’s greater than the sum of its parts. The sofrito base provides aromatic depth, while olives and capers add bright, briny notes that cut through the richness.

Ingredients

For the Mama’s Puerto Rican Chicken and Rice, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs
• 2 cups (400g) long-grain white rice, rinsed and drained
• 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) sofrito (blend of onions, peppers, garlic, and cilantro)
• 1 packet (1.4 oz/40g) sazón with annatto (or 1 tablespoon annatto oil)
• 1 can (8 oz/230g) tomato sauce
• 3 1/2 cups (840ml) chicken broth
• 1/2 cup (75g) pitted green olives, halved
• 2 tablespoons capers, drained
• 1/4 cup (15g) fresh cilantro, chopped
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste

The sofrito serves as the aromatic foundation of this dish, while sazón gives the rice its characteristic golden color. The olives and capers add a distinctive briny punch that balances the richness of the chicken.

Pro Tips

Season Boldly
Don’t be shy with your seasonings for authentic Mama’s Puerto Rican Chicken and Rice. Traditional Puerto Rican cooking embraces bold flavors, so ensure your sofrito is well-prepared with plenty of garlic, onions, peppers, and cilantro. If making homemade sofrito isn’t possible, store-bought versions work well, but add fresh minced garlic to enhance the flavor. Season your chicken generously with salt and pepper before browning for maximum flavor development.

Perfect the Browning Technique
The key to exceptional flavor lies in properly browning the chicken skin before adding the rice. Work in batches if necessary to avoid overcrowding the pan, which would steam rather than sear the chicken. This crucial step creates a flavor foundation that infuses the entire dish. The rendered chicken fat combines with the olive oil to create a rich base for toasting the rice.

Master the Rice-to-Liquid Ratio
The ideal texture for Mama’s Puerto Rican Chicken and Rice depends on getting the right liquid ratio. For long-grain rice, use 1¾ cups of liquid per cup of rice. Never stir the rice once you’ve added the liquid and chicken—this disrupts the steam pockets and can make the rice gummy. Instead, after bringing to a boil, reduce heat immediately, cover tightly, and let the steam work its magic for exactly 25 minutes before checking.

Instructions

Step 1: Prepare the Chicken
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Place the chicken skin-side down and cook for 5-6 minutes until the skin turns golden brown and crispy. Flip and cook for another 3 minutes on the other side. You’re not aiming to cook the chicken through at this point—just developing flavor and rendering some fat. Transfer the chicken to a plate and set aside.

Step 2: Create the Flavor Base
In the same pot with the rendered chicken fat and oil, add the sofrito. Sauté for 3-4 minutes until fragrant and slightly reduced. This is where the magic begins—the sofrito will sizzle and release its aromatic properties, creating the foundation for your Mama’s Puerto Rican Chicken and Rice. Add the sazón or annatto oil, stirring to incorporate, and watch as the oil takes on a beautiful orange-red hue.

Step 3: Add Tomato and Spices
Pour in the tomato sauce and stir to combine with the sofrito base. Add the dried oregano, ground cumin, and bay leaves. Let this mixture cook for about 2 minutes, allowing the spices to bloom and the tomato sauce to reduce slightly. The aroma at this stage will be intoxicating—a preview of the delicious meal to come.

Step 4: Toast and Simmer the Rice
Add the rinsed rice to the pot and stir for 1-2 minutes, coating each grain with the flavorful oil mixture. This toasting step is crucial for developing nutty notes in the finished dish. Pour in the chicken broth, then add the olives and capers. Give everything one good stir, then bring to a boil. Once boiling, return the browned chicken to the pot, skin-side up, nestling the pieces into the rice without fully submerging them.

Step 5: Cover and Cook
Reduce the heat to low, cover the pot with a tight-fitting lid, and let everything cook undisturbed for 25 minutes. Resist the temptation to peek or stir! After 25 minutes, check if the rice is tender and the liquid has been absorbed. If needed, cook for an additional 5 minutes. Remove from heat and let the Mama’s Puerto Rican Chicken and Rice rest, covered, for 10 minutes. This resting period allows the flavors to meld and the moisture to distribute evenly.

Step 6: Finish and Serve
Remove the bay leaves, fluff the rice gently with a fork, and sprinkle with fresh chopped cilantro. Serve your Mama’s Puerto Rican Chicken and Rice hot, preferably straight from the cooking pot for the most authentic experience.

Variations

Seafood Twist
Transform this classic into Arroz con Mariscos by substituting the chicken with a mix of shrimp, mussels, and calamari. Add the seafood during the last 5-7 minutes of cooking to prevent overcooking. The briny sweetness of seafood pairs beautifully with the fragrant rice base of Mama’s Puerto Rican Chicken and Rice, creating a coastal variation that’s equally delicious.

Vegetarian Adaptation
For a meatless version of this Puerto Rican rice dish, replace the chicken with thick slices of plantain and chunks of firm vegetables like bell peppers, zucchini, and eggplant. Use vegetable broth instead of chicken broth and add 1 cup of cooked chickpeas for protein. The vegetables will absorb the same wonderful flavors, and the plantains provide a traditional touch that maintains the dish’s Caribbean character.

Pork Alternative
Many Puerto Rican families make this dish with pork instead of chicken. Use 2 pounds of bone-in pork shoulder cut into 2-inch chunks. Brown the pork pieces just as you would the chicken, but allow an extra 15-20 minutes of cooking time to ensure the pork becomes tender. This variation offers a richer flavor profile while maintaining the authentic essence of the traditional rice preparation.

Storage and Serving

Mama’s Puerto Rican Chicken and Rice actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water to revive the rice’s moisture, then cover and warm gently over medium-low heat or microwave until heated through.

For freezing, portion the cooled dish into freezer-safe containers, where it will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Serve this hearty one-pot meal as a complete dinner on its own, or pair it with traditional sides for a feast. Tostones (twice-fried plantains) make an excellent accompaniment, providing a crispy contrast to the tender rice. A simple side salad with avocado and a vinaigrette dressing adds freshness. For an authentic touch, offer a small bowl of extra olives and some hot sauce on the side, allowing everyone to adjust the flavor to their preference.

FAQs

Can I use boneless chicken instead?
Yes, boneless chicken thighs work well in Mama’s Puerto Rican Chicken and Rice, but they cook faster than bone-in pieces. Reduce the final cooking time by about 5 minutes and check for doneness. Bone-in chicken provides more flavor, but boneless offers convenience.

What is sofrito and can I make it myself?
Sofrito is a aromatic cooking base made from bell peppers, onions, garlic, cilantro, and sometimes culantro (recao). You can make a batch by blending these ingredients and storing it in the refrigerator for up to a week or freezing in ice cube trays for months. Store-bought versions are available but homemade delivers superior flavor.

My rice came out too wet. What went wrong?
This typically happens when the liquid-to-rice ratio is off or the heat was too high. For perfect Puerto Rican chicken and rice, ensure you’re using the correct 1.75:1 liquid-to-rice ratio and maintain a very low simmer throughout cooking.

What if I can’t find sazón seasoning?
Create your own by mixing 1 tablespoon of ground annatto or achiote with 1 teaspoon each of garlic powder, cumin, and coriander, plus ½ teaspoon of oregano and salt. This homemade blend will provide the authentic color and flavor for your Mama’s Puerto Rican Chicken and Rice.

Can I make this in an Instant Pot?
Yes! Brown the chicken and sauté the sofrito using the sauté function, then add remaining ingredients. Cook on high pressure for 8 minutes with a 10-minute natural release for perfectly cooked Puerto Rican chicken and rice in less time.

Conclusion

This Mama’s Puerto Rican Chicken and Rice is comfort food at its finest — a vibrant one-pot wonder that wraps you in a warm embrace of authentic island flavors. It’s the kind of dish that brings families together, creating memories around the dinner table while honoring the rich culinary traditions of Puerto Rico. Whether you’re seeking a taste of your heritage or exploring new cuisines, this recipe delivers both nourishment and cultural connection in every delicious bite. Make it once, and you’ll understand why this beloved classic has been passed down through generations with such pride and love.

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