Season 01 - Dinner / S01D01
Arroz con Pollo
Story
Don Luis remembers Sunday afternoons at Abuela’s house, where the whole family gathered around the table, eager for a steaming plate of Arroz con Pollo. 🏡✨ As the rice simmered, filling the kitchen with the aromatic blend of spices, sofrito, and chicken, Abuela would say, This isn’t just a meal, mijo—it’s a little piece of our history.” 💛 She taught Don Luis the secret to perfect *arroz*—letting the flavors build slowly, ensuring every bite was packed with warmth and love. Now, he carries on the tradition, adding his special touch while staying true to the dish’s soulful roots.
Don Luis tips
- Sazón with achiote is the base — without it, no signature golden-yellow color.
- Sauté the sofrito for 3-4 minutes before adding the rice. Let the oil pick up the color and aroma.
- Once the broth is in, don't stir the rice. Cover, low heat, 20 minutes. Stirring ruins it.
- The pegao (crispy crust at the bottom) is the best part — let it form, scrape with a spoon when serving.
Ingredients
- For the Chicken:
- 2 lbs bone-in, skin-on chicken thighs and drumsticks 🍗
- 2 tsp adobo seasoning (or salt & pepper mix) 🧂
- 1 tsp garlic powder 🧄
- 1 tsp onion powder 🧅
- 1 tsp smoked paprika 🌶️🔥
- 1 tbsp olive oil 🫒
- For the Rice:
- 2 cups long-grain rice, rinsed 🍚
- 3 tbsp olive oil 🫒
- 0.5 cup sofrito (homemade or store-bought) 🌿
- 0.5 red bell pepper, diced 🔴
- 0.5 green bell pepper, diced 🟢
- 0.5 white onion, diced 🧅
- 3 cloves garlic, minced 🧄
- 2 tsp sazón with annatto 🌿✨
- 1 tsp ground cumin 🌿
- 0.5 tsp black pepper 🧂
- 0.25 tsp ground turmeric (optional, for extra color) ✨
- 1 tbsp tomato paste 🍅
- 4 cups chicken broth (or water with bouillon) 🍗🥣
- 1 cup frozen peas 🌱
- 1 cup pimento-stuffed green olives (optional) 🫒
- 0.25 cup fresh cilantro, chopped (for garnish) 🌿
Instructions
- 11️⃣ Prepare the Chicken 🍗
- 2In a bowl, mix adobo, garlic powder, onion powder, smoked paprika, and olive oil.
- 3Rub this seasoning mix all over the chicken pieces.
- 4Heat 1 tbsp of olive oil in a *caldero* (or deep skillet) over medium-high heat.
- 5Brown the chicken on both sides for 3–4 minutes per side, then set aside.
- 62️⃣ Build the Base of the Rice 🍚
- 7In the same pot, heat remaining olive oil and add sofrito, bell peppers, onions, and garlic.
- 8Sauté for 2–3 minutes until fragrant.
- 9Add sazón, cumin, black pepper, turmeric, and tomato paste, stirring well.
- 103️⃣ Cook the Rice 🔥
- 11Stir in the rinsed rice, coating it in the seasonings for 1 minute.
- 12Pour in the chicken broth, bring to a simmer, and adjust seasoning if needed.
- 13Nestle the seared chicken into the rice, cover, and simmer for 25 minutes.
- 144️⃣ Finish & Serve 🍽️
- 15After 25 minutes, add the peas and olives, cover, and cook for 5 more minutes.
- 16Turn off the heat, let the rice rest for 5 minutes, then fluff with a fork.
- 17Garnish with fresh cilantro and serve warm!
Frequently asked questions
- Whole chicken or pieces?
- Bone-in pieces (thighs, drumsticks) — way more flavor than boneless breast. Breast dries out under this long cook method.
- Best rice variety?
- Medium-grain white rice (Canilla, Iberia, Goya). Basmati or jasmine don't pick up the sofrito flavor well.
- How much broth per cup of rice?
- 1.75 to 2 cups broth per cup of rice. Closer to 2 if you want firm pegao; less if you want it loose.
- What vegetables work?
- Diced carrots, pigeon peas, green olives, capers. All into the sofrito before the rice goes in.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →