Arroz con Pollo

Recipe By: Calphalon Team  -  Originally Published: 9/20/2011


A dish known the world over, this Arroz con Pollo enjoys the influence of Puerto Rican cuisine.  Pieces of chicken nestled into rice and spiced tomato sauce is pure comfort food.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


2 Tbsp. oil

1 whole chicken, cut up (save liver and neck to boil in water)

2 Tbsp. Goya Sofrito 

1/2 small container of green olives

1/2 small container of capers

2 Tbsp. tomato paste

1 envelope of Goya Sazón

salt and freshly ground pepper

2 c. white rice

1 jar roasted red peppers


Heat a large fry pan over medium-high heat until rim of pan is hot to the touch.  Add oil and heat an additional minute.

Sauté chicken in pan with Sofrito, olives and capers.  Add tomato paste, 1 packet of Sazón, salt and pepper and sauté until done, about 7 - 10 minutes.

In a large Dutch oven, boil the chicken liver in 4 c. of water to make chicken broth.  

When the water is boiling, discard chicken pieces and add the rice.  Bring back to a boil, then simmer until all the water is absorbed. 

Add the chicken mixture and simmer an extra 10 - 15 minutes.  Mix through with a serving fork until ready to serve.

Top with red peppers before serving.  Add more salt and pepper if needed.  Serve with plaintains for a delicious complement.