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Adobo Chicken and Rice
main dishes

Adobo Chicken and Rice

Arroz con pollo is a traditional dish of Spain and Latin America. In this Puerto Rican version, we’ve used ground annatto instead of saffron to color the rice, and a Homemade Adobo Seasoning blend and prepared sofrito for bold flavor.

  • 15m

    prep time

  • 45m

    Cook Time

  • 594


  • 14



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  • 2 pounds bone-in chicken parts, such as thighs and drumsticks (about 6 pieces)
  • 3 teaspoons Homemade Adobo Seasoning, divided
  • 4 tablespoons vegetable oil, divided
  • 1/2 cup tomato sauce
  • 1/3 cup prepared sofrito, (see Tips below for substitutions!)
  • 1/4 cup finely chopped smoked ham steak Substitutions available
    • finely chopped cured Spanish-style chorizo sausage
  • 1/4 cup sliced pimiento-stuffed green olives
  • 1 teaspoon McCormick® Ground Annatto, (see Tips below for substitutions!)
  • 2 cups long grain rice
  • 2 1/2 cups Kitchen Basics® Original Chicken Stock
  • 1/2 cup dry white wine
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped or sliced pimientos


  • Season chicken with 1 1/2 teaspoons of the Homemade Adobo Seasoning. Heat 2 tablespoon of the oil in 5- quart Dutch oven on medium heat. Add chicken; brown about 5 minutes per side. Remove from pan.

  • Heat remaining 2 tablespoons oil in pan on medium heat. Add tomato sauce, sofrito, ham, olives, annatto and remaining 1 1/2 teaspoons Adobo Seasoning; cook and stir 2 minutes. Stir in rice; cook and stir 3 minutes or until rice is just translucent. Add stock and wine; bring to boil on medium-high heat. Return chicken to pan. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with peas. Cover. Cook 10 minutes longer or until water is absorbed and rice is tender.

  • Remove from heat. Let stand 5 minutes. Remove cover; let stand 5 minutes. Fluff with fork. Garnish with cilantro and pimientos.

  • Test Kitchen Tips:
    Don’t have McCormick® Ground Annatto on hand? Substitute 1 teaspoon McCormick® Ground Paprika + 1/8 teaspoon McCormick® Ground Turmeric in place of the annatto in this recipe.
    Want to make your own sofrito? Try this! Heat 2 tablespoons olive oil in large skillet on medium-high heat. Add 1/2 cup chopped plum tomatoes, 1/3 cup each chopped red and green bell pepper, 1/3 cup chopped onion and 2 teaspoons finely chopped fresh garlic; cook and stir 2 to 3 minutes or until tender-crisp. Store leftover sofrito in an airtight container in refrigerator up to 1 week.

Nutrition information (per Serving)



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