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:
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! 🙂
Angel says
De el arroz que usamos los Boricuas es el grano mediano y no tenemos necesidad de usar paprika por que usamos zazon goya salt cubitos de pollo ajo y otra especias de gusto Boricua y el pollo para el arroz no lo freimos a menos que sea arroz y pollo frito aparte.en fin seria bueno que probaran elnque hace mi madre que lleva trabajando varias decadas en comedores escolares y a tenido oportunidades de montar un negocio de comida y se a quedado fiel en los comedores escolares de P.R. que el sabe que se cocina bueno en muchos comedores escolares de P.R.
Tina says
Where I the sofrito ????
Immaculate Bites says
Hi Tina! There is no sofrito in this recipe, however, you can go ahead and include it , if desired , the green one works fine here. Let me know how it goes 🙂
Liz Pita says
Yes, you did add sofrito. Sofrito consist of onions, garlic, peppers and cilantro and other optional items depending on how you were taught to make it. Puerto Rican’s are very diverse on how they cook based on the comments I’ve read.
Immaculate Bites says
Thank you for your comment, Liz. I was referring to actual sofrito sauce that has been processed and not just the “raw” or individual sofrito ingredients 🙂
Terryn says
Can this be used with Cauliflower rice?
ImmaculateBites says
That’s a great question. I have yet to try it out. You would definitely have to tweak the recipe for it to work. Maybe cook the chicken a little bit more so you cut down on cooking time .
Caterina Riccobono says
Cook the chicken 3 minutes each side, Before placing in the one pot rice?
ImmaculateBites says
Yes 🙂 .
Linda says
This old Italian girl made this for the first time and it was so good. Delicious! Definitely a keeper!
ImmaculateBites says
Fantastic!! Way to go girl 🙂 ! So glad you love it!
Wendy says
Already have homemade Sofrito, how can I proceed with this recipe?
ImmaculateBites says
I would still use the same ingredients, less the cilantro. Add about a tablespoon to the mixture of onions and garlic .
Amir says
it doesn’t say how much rice to use with this recipe. is it one cup???
imma africanbites says
Hi. It’s in the list and it says 2 cups uncooked long grain rice.
iis says
Amir go put your McGoos on , 2 cups, and rinse that rice through steel mesh strainer until the water is completely clear,
Pollie Tolson says
Loved this delicious recipe. This was full of flavor and easy to cook. I used whole grain Brown Rice. Therefore for 2 cups uncooked Brown Rice I used 5 cups chicken broth and cooked longer for 40 to 45 minutes. This is now one of my favorite recipe sites. Thank you for the delicious recipes.
Miriam Rivera says
This looks real good but I think we should call it, puertorican style yellow rice. When we use pigeon peas we always use pork and when we make yellow chicken rice we dont use any beans. The herbs used are considered the sofrito for us and the tomato sauce get cook with the herbs and spices for a little before adding the water and the rice.
I am going to give this a try because in my 61 years I have never seeing the rice done in the oven and with the chicken partially cook………I need to try this way.
Michelle says
I just put it in the oven. Prepared it accordingly. It already smells delicious. I can’t wait till it’s done.
ImmaculateBites says
Great! Thanks for the feedback.
Pamela says
Made this for dinner was was delicious.