One-Pot Puerto Rican Chicken and Rice
This incredible chicken dinner will excite your taste buds. Tender chicken, flavorful rice, and the famous sofrito come together quickly and easily.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-2½ pounds (900-1,200g) chicken thighs ((5-6 thighs))
- 1½ teaspoon (7g) salt
- ½ teaspoon (2g) sazon seasoning ((homemade sazon, Goya sazon, or chicken bouillon))
- 2 tablespoons (20g) adobo seasoning (or your favorite chicken seasoning)
- 2 tablespoons (30ml) canola oil
- 2 teaspoons (10g) minced garlic
- ½ medium onion, (diced)
- 2 small bay leaves
- 1 large bell pepper, (diced)
- ½ cup (120g) tomato sauce
- 1 teaspoon (3g) cumin
- 2-3 tablespoons (8-12g) fresh cilantro, (chopped)
- 2 cups (440g) uncooked long-grain rice
- 1 15.5-ounce can pigeon peas, (rinsed and drained)
- 1 teaspoon (3g) white pepper
- 1 cup (120g) pitted olives
- 4 cups (950ml) chicken broth
- 1 packet (40g) Goya Sazon ((or homemade sazon))
- 1 teaspoon (2-3g) paprika ((optional))
- salt to taste
Instructions
- 1
Wash chicken thighs. For faster cooking, make a ½" slit into the meat on either side of the thigh and pat them dry with a paper towel—season with salt (about 1½ teaspoons).
- 2
Rub both sides with a generous amount of the adobo seasoning or your favorite spice mixture.
- 3
Place chicken (skin-side up) in a skillet, Dutch oven, or oven-safe pan for about 3 minutes. Flip and sear for another 3 minutes, being careful not to burn it. Remove from the pan and set aside.
- 4
Preheat the oven to 350℉ (175℃).
- 5
Meanwhile, cover the rice with cold water in a large bowl. Wash the grains with your hands, tip the water out, and repeat twice or until the water runs clear.
- 6
Wipe out the pan in which the chicken was seared with a paper towel or napkin to remove any burns from the pan.
- 7
Add a tablespoon or two of oil, followed by onions, bell pepper, garlic, bay leaf, cilantro, and cumin. Sauté until soft but not browned, 2-3 minutes. Then add tomato sauce and rice. Stir for another minute to coat the rice.
- 8
Next, add the remaining ingredients: chicken stock, pigeon peas, paprika, white pepper, olives, salt, and sazon or bouillon. Add the chicken and bring to a boil.
- 9
Place uncovered in the preheated oven. Cook for 30-35 minutes or until chicken is fully cooked.
- 10
Remove, let it cool, and serve.