My father cooks a really good Puerto-Rican style Arroz con Pollo (ACP as we call it), but it involves dark meat, carefully tending a pot, and using lots of oil. That is the correct way to cook this dish according to Dad. But my way of cooking is more easy than "right" but the result is still tasty.
Lazy, Puerto Rican Style Arroz con Pollo (The comma is essential to denote that this is a lazy recipe and I'm not calling Puerto Ricans lazy)
Bag of frozen precooked diced chicken breasts
Bag of frozen onions, red peppers, and green peppers
2 cups uncooked brown rice
1 jar of Sofrito (it is a Goya product and you can find it in the "Hispanic" food section of grocery stores)
Diced garlic out of a jar
1 14 oz can of diced tomatoes with tomato juice
3 cups chicken stock
1/2 jar pitted Spanish Olives and pimentos
1 tiny jar of pimentos
1/2 jar of capers
1. Again, this is a lazy version. Pour about 1 Tablespoon of oil in the bottom of a rice cooker.
2. Throw in bag of frozen chicken breast
3. Spoon in Sofrito. Once empty, fill half way with water, close up, and shake. Pour this into the rice cooker to add some fluid and clean out all the sofrito into your dish.
4. Pour/spoon in half the jar of the jar of Spanish olives with pimentos. Make sure you pour in the juice.
5. Spoon in the capers. Do not pour in the fluid.
6. Throw in everything else.
7. Set rice cooker
And that's it! See, I said it was lazy. It has a lot of flavor from the olives.
Downsides to this method: you don't get the burnt rice at the bottom of the pot which is really good.
So, if you're craving some ACP but need a quick and easy alternative give it a try!
The Final Product. I forgot to take a picture while it was pretty on a plate. Instead, here is a picture of it cold in a pot we used to store it in the fridge.