By: Franchesca Livraghi | @breakthrukitchen

My favorite memories growing up in a Dominican household are the ones where my mom prepared home-cooked Dominican dishes. And on busy school nights, of course, the one-pot Arroz con Pollo was always in her rotation. It was an easy option for her, and one that she could easily walk away from and multitask while doing other chores.

Arroz con Pollo is a classic Latin American dish known for its delicious flavors and simplicity. It combines seasoned rice and tender chicken all in one pot for a super simple and satisfying meal. For this recipe, I used Loisa's Sofrito, Organic Sazón, and Organic Adobo for classic flavor made with all-natural ingredients. This easy six-step recipe is ready in under an hour, making it a perfect choice for those last-minute weeknight dinners.

To start, gather your ingredients. I recommend using Organic Sazón and Adobo, which give this dish a ton of authentic sabor. You’ll also need long grain rice, chicken drumsticks and thighs, garlic, lime, cilantro, tomato paste and olive oil.

And don’t forget about the sides! A big pot of Arroz con Pollo is best enjoyed with a side of habicheulas negras guisadas, platanos maduros, a simple salad, and– of course– no puede faltar el avocado.

Why you’ll love this Arroz con Pollo recipe:

• Arroz con Pollo is a versatile dish that’s great for any occasion. From an easy weeknight dinner to a weekend potluck, this dish can be enjoyed on your own or shared with family and friends.
• With just six steps, this recipe is known for its straightforward preparation and signature taste. No crazy ingredients, techniques, or kitchen gymnastics are necessary. Have a comforting, delicious meal ready in under an hour.
• A healthier choice that doesn't compromise on flavor. No frying required - and there's not a dash of added salt in this recipe! This recipe gets all its flavor from Loisa’s high-quality seasonings, so you won't need to sprinkle in even a pinch of anything extra. 
• Cleanup is super easy with this one-pot recipe. Just a single pot means less time scrubbing dishes and more time enjoying the leftovers. 😋

Recipe tips and tricks for Arroz con Pollo:

• For that traditional arroz con pollo flavor, cook using a caldero (cast iron pot). If you don’t have a caldero, you can also use a dutch oven. The even heat distribution and slow cooking qualities enhance the dish's taste, resulting in a more authentic and delicious result.
• Use a Mortar y Pestle to crush the garlic into a paste. This traditional method not only releases the flavors trapped within the garlic cloves but also creates a smooth, intense paste that makes for richer flavor in the dish.
• Let the chicken marinate in the lime juice, Sazón, Adobo, and oregano marinade to give the meat more flavor. I like to marinate the chicken for up to two days, but even marinating the meat for 15 minutes while you prepare the rest of the ingredients makes a huge difference in the taste of the arroz con pollo.
• Be careful not to overcook the chicken when searing. Once the skin of the chicken becomes golden brown, it is ready to be removed from the pot. You’ll finish cooking the chicken fully later.
• Gently fluff the rice with a fork once the Arroz con Pollo is done cooking. This step helps separate the grains and prevents that sticky, mushy texture.

You don’t need to be a pro in la cocina to master this traditional dish. One of my favorite things about making this recipe is the irresistible aroma that comes from my caldero as all the flavors meld together. Plus, your taste buds will thank you!

Common Questions:

Can I use a different cut of chicken for arroz con pollo?

Though this recipe typically calls for drumsticks and thighs, you can customize the recipe with your preferred chicken cuts. A combination of chicken thighs, wings, and drumsticks works well and are often preferred for their added flavor and tenderness. But you could also make arroz con pollo with chicken breast if you prefer, just be careful not to overcook them to ensure they remain juicy.

What type of rice is best for Arroz con Pollo?

Extra long grain rice is commonly used in Arroz con Pollo because it absorbs flavors well and contributes to a creamy texture. Look for brands like Canilla and Carolina. You can also use jasmine or basmati rice.

How can I prevent the rice from sticking to the pot?

Make sure to mix the rice really well once you add it into the pot. If you miss this step, the rice won’t be able to cook properly and it could lead to sticking. If you prefer to have some pegao or concon at the bottom of the pot, then you can skip this! Also, avoid lifting the lid while cooking.

Why is my arroz con pollo mushy?

To avoid your rice coming out mushy, it is crucial that your water to rice ratio is right. The key is to have the water just barely reaching above the rice. While it might not appear to be enough water, the combination of water and the steam it created is just enough for perfect rice cooking. This precise measurement allows the rice to absorb the necessary liquid without becoming overly saturated and mushy.

What's the best way to store leftovers?

To store leftovers of arroz con pollo, place the cooled rice and chicken in an airtight container and refrigerate.. Properly stored, the leftovers can be enjoyed within 3-4 days. If you want to extend the storage duration, consider freezing in a freezer safe container for up to 2-3 months. When reheating, make sure to thoroughly heat to maintain both safety and flavor. You can refresh the texture and flavors with a dash of water and lime.

Let this Arroz con Pollo be a reminder that even in the busiest moments, creating authentic flavors in your own kitchen is never out of reach. Grab your caldero, as well as your Loisa Sofrito y sazones, and let’s get cooking!