Steam-Baked Arroz con Pollo (Puerto Rican-Style Rice with Chicken)

August 6, 2021
Learn how to make a delicious version of this popular Puerto Rican-style chicken and rice dish in the Anova Precision Oven. The steam function of the Anova Precision Oven helps to ensure tender, juicy chicken while perfectly cooking the rice.
Prep Time
Cook Time
Steam-Baked Arroz con Pollo (Puerto Rican-Style Rice with Chicken)
5 (1)
bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 Tbsp
onion powder
2.5 tsp
garlic powder
2 tsp
smoked paprika
1 tsp
chili powder
3 Tbsp
grapeseed oil
2.25 cups
chicken stock or broth
2 cups
Basmati rice
½ cup
dry white wine or additional chicken stock
6 cloves
garlic, minced
2 packets
Sazón Con Culantro Y Achiote
1.5 tsp
adobo seasoning or seasoning salt
1 (15-ounce) can
pigeon peas, drained
½ cup
green olives

1. Season Chicken Thighs

In a medium bowl, season each side of the chicken with salt and pepper. Add 1 teaspoon of the onion powder, 1 teaspoon of the garlic powder, the paprika, and the chili powder. Use your hands to mix well, making sure to season the chicken under the skin.
Season Chicken Thighs

2. Marinate Chicken

Cover, transfer to the refrigerator, and marinate for at least 1 hour or up to overnight.
Marinate Chicken

3. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

4. Sear Chicken Thighs

Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken and sear until browned, 2 to 3 minutes per side. Transfer to a plate. Browning on the stovetop will give the chicken a head start in cooking and prevent overcooking the rice in the oven.
Sear Chicken Thighs

5. Assemble

Combine the chicken stock, rice, wine, garlic, Sazón, adobo seasoning, remaining onion powder, remaining garlic powder, and 1 teaspoon pepper in a 9- by 13-inch sheet pan. Nestle the chicken into the rice mixture, making sure that no rice is under the chicken.

6. Cook

Place the sheet pan on the middle rack of the oven and cook for 1 hour and 20 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
01:20 Timer

7. Add Pigeon Peas and Olives

Carefully remove the pan from the oven and add the pigeon peas and olives. Cover pan with foil. Return to the oven and continue to cook until the rice is cooked through, 10 minutes.
Add Pigeon Peas and Olives
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:10 Timer

8. Fluff Rice and Serve

Remove the sheet pan from the oven. Let rest, still covered, for 5 minutes. Remove the foil and fluff the rice, stirring the peas and olives into the dish. Serve.
Fluff Rice and Serve
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