One Pot Puerto Rican Chicken and Rice – An incredible chicken meal that would excite your taste buds. Flavored with sofrito sauce, spices, peas and olives. So easy to make and comes together quickly.
Not to long ago I shared with you a recipe for one pot Jerk Chicken and rice. Since then, it has become my go-to rice recipe and to put it mildly – the family is obsessed with it. And I am too!
As usually I decided to switch things up and create something similar but with different flavors and ingredients but same old concept that works all the time. Ratio of rice to liquid and searing the chicken with spices first. Then letting the oven do it’s magic.
This is probably not an authentic Puerto Rican dish but it is made using classic Puerto Rican ingredients. And most the ingredients are pantry staple and some are probably rotting away in your fridge.
What makes it s o tasty is the thigh meat releasing juice to the rice. And rice benefits of the juices from the chicken thigh trickling into it while it slowly cooks. Making it an INCREDIBLY flavor meal.
As always, I use my trusted 12-inch cast iron skillet for this, works all the time. An oven safe Dutch oven would work as well.
Enjoy!!
Watch How To Make It
One Pot Puerto Rican Chicken and Rice
Ingredients
Chicken Thighs
- 2 -2 1/2 pound chicken thighs about 5
- 1½ teaspoon salt
- ½ teaspoon chicken Goya Sazon or bouillon powder optional
- 2 Tablespoons Adobo seasoning or your favorite chicken seasoning
One pot rice
- ¼ cup canola oil
- 2- teaspoons minced garlic
- ½ medium onion diced
- 2 small bay leaves
- 1 large bell pepper sliced
- 1/2 cup tomato sauce
- 1 teaspoon cumin spice
- 2-3 Tablespoons Fresh cilantro
- 2 cups uncooked long grain rice
- 15.5 oz. can Pigeon Peas/ rinsed and drained
- 1 teaspoon white ground white pepper
- 1 cup pitted olives
- 4 cups chicken broth or water
- 1 packet Goya Sazon
- 1 teaspoons paprika optional
- Salt to taste
Instructions
- Wash chicken thighs, for faster cooking make a ½ " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1½ teaspoons)
- Rub both sides with generous amount of the adobo spice blend. Or your favorite spice mix
- Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
- Preheat Oven to 350 degrees F
- Meanwhile place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
- Wipe pan with paper towel or napkin to remove any burns from pan.
- Add about 2 Tablespoons oil or more followed by onions, bell pepper , garlic , bay leaf, cilantro and cumin. Sauté until soft but not golden, about 2-3 minutes. Then add tomato Sauce and rice. Stir for another minute
- Next add all the remaining ingredients, Chicken stock, pigeon peas, paprika, white pepper ,olives, salt and Sazon/ or bouillon .Add chicken, bring to a boil.
- Place in the oven in pre heated oven uncovered . Cook for about 30- 35 minutes or until chicken is fully cooked.
- Remove let it cool and serve.
Nutrition Information:
Workingmom2three says
Recipe calls for 1/4 c oil, but directions only use 2T
Imma says
I can understand the confusion. However, in step 3 you add the other 2 tablespoons to sauté the onions. Hope that clears things up.
Ashley says
Can this be cooked in a large baking pan instead of cast iron pan? I want to double it and make a large pan to bring to a friend.
Imma says
Yes, you can. I like cast-iron because it cooks more evenly. However, a large baking dish that fits it all in works fine.
BARBARA says
Exactly what kind of olives do you use? Are green, pimiento stuffed ones ok?
Imma says
I just make sure they don’t have pits coz I don’t want to break a tooth. Pimiento, garlic, or jalapeño stuffed all sound good.
Beth White says
This was absolutely delicious. I used skinless chicken thighs and it still turned out wonderful. Next time we are thinking about adding shrimp.
imma africanbites says
I’m glad you like this, Beth. Thank you for taking the time to comment. And yes, shrimp are great additions, too.
AMayesing says
This recipe was so good and easy to prepare. My picky Husband loves it! It was prepared in a covered roaster pan. I used a 1 cup of tomato sauce, 29 oz can of pigeon peas and also added Chorizo sausage for a different kick. DELICIOUS
Alicia says
Made this tonight. It was amaaaaaaazing! I wouldn’t change a thing!
Ethan says
The exact same thing happened to me and I also used jasmine rice and I’m thinking I rinsed it too early.
Sulma Arroyo says
I’m from Puerto Rico. We have our own way of cooking but definitely will be making this recipe. Looks good.
Immaculate Bites says
Thank you, Sulma! Enjoy!
Julio sanchez says
I grew up on this rice with chicken I make it it’s my wife favorite, I use a Dutch oven or the aluminum rice pan that we have , we have all sizes depending on the amount of people, one thing to mention is that the rice taste better the next day. The thing about the Arroz con pollo is every one does it different, Mostly pass down recipes for parents .
Immaculate Bites says
Thank you, Julio! 🙂
Jerry Santana says
I’ve lived on this meal my entire life. I’m now 65. My grandmother made it. Then my mom. Finally me
Immaculate Bites says
Awww thank you for sharing, Jerry 🙂
Lugu says
I love chicken with rice but you didnt add cilantro and culantro which are typical herbs used in soffit. We also use small sweet peppers and add spicy ones to taste sometimes. Everything else is spot on.
Immaculate Bites says
Thank you for your comment, Lugu! 🙂