Arroz con Pollo Puertorriqueño

Acerca de esta receta

Arroz con Pollo is one of the most beloved dishes across the Spanish-speaking Caribbean and Latin America. The Puerto Rican version layers chicken pieces, soffritto (the holy trinity of onion, bell pepper and garlic), short-grain rice and olives in a single pot with saffron-tinged broth, creating an aromatic, deeply flavourful one-dish meal. The rice absorbs the broth and chicken flavours while staying separate and fluffy. It is both humble enough for weeknight dinner and elegant enough for celebrations. Rooted in the everyday cooking of Puerto Rican kitchens, Arroz con Pollo Puertorriqueño equilibra técnica y tradición: the chicken thighs is treated with care, drawing on proporciones honradas por el tiempo that los locales han refinado a través de generaciones. The dish carries an firma sensorial inconfundible — aromas que llenan la cocina mientras se cocina, texturas estratificadas que se revelan bocado a bocado, and a profundidad de sabor que proviene del condimento paciente en lugar de atajos. Whether served as a weeknight dinner o como pieza central de una mesa de celebración, it refleja una despensa regional donde los productos locales, los hábitos de condimento y los utensilios de cocina dan forma al resultado final. Los cocineros caseros que preparan este plato a menudo notan lo indulgente que es una vez que se entiende el método principal, and cómo algunas pequeñas elecciones — the freshness of the chicken thighs, el orden de las adiciones, el tiempo de descanso al final — separan una buena versión de una memorable. Esta receta repasa esas elecciones para que el plato llegue con el carácter que tiene en su territorio natal.

Ingredientes

Sirve 6

• 1.2 kgchicken thighs(bone in, skin on)
• 3 tbspolive oil
• 2onions(diced)
• 2red bell peppers(diced)
• 4garlic cloves(minced)
• 300 gshort-grain rice

Instrucciones

1. 1

   Brown the chicken

   Heat oil in a wide, heavy pot or paella pan over medium-high heat. Season chicken with salt and pepper, then brown skin-side down for 4 minutes, then 3 minutes on the other side. Remove and set aside.

   Browning creates deep flavour — do not skip this step.

2. 2

   Build the soffritto

   In the same pot, add diced onion and bell pepper, cooking for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute, stirring.

3. 3

   Toast the rice

   Add the rice to the pot and stir constantly for 2 minutes. This toasting builds flavour and helps keep the grains separate during cooking.

4. 4

   Add broth and cook

   Return the chicken to the pot, nestle into the rice. Pour in the chicken broth, add saffron, olives, peas and bay leaf. Bring to a boil, then reduce to a low simmer, cover and cook for 20–25 minutes until the rice is tender and the liquid is absorbed.

5. 5

   Rest and serve

   Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve directly from the pot. Garnish with fresh cilantro and lime wedges on the side.

Variaciones

• •

  With Seafood: replace chicken with shrimp and fish; reduce cooking time to 15 minutes after adding broth.

• •

  Vegetarian: omit chicken and use vegetable broth; add extra vegetables and chickpeas for protein.

• •

  Vegetariano: reemplaza la proteína principal con hongos, paneer, tofu o legumbres sustanciosas para una versión sin carne.

• •

  Más picante: añade chili fresco, pasta de chili o una pizca de cayena con los aromáticos para un perfil más cálido.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Almacenamiento

Refrigerate for up to 2 days. Reheat gently over low heat with a splash of water to restore moisture.

Preguntas frecuentes