One Pot Puerto Rican Chicken and Rice
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.
Not long ago, I shared 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, including me, is obsessed with it!
As usual, I decided to switch things up and create something similar but with different flavors and ingredients. However, the same unfailing concept delivers goodness every time—the ratio of rice to liquid and searing the chicken with spices first. Then sit back and let the stove do its magic.
What Makes Chicken and Rice a Classic Puerto Rican Dish
While this isn’t as authentic as Abuelita’s, it does have classic Puerto Rican ingredients. And most of those ingredients are probably in your fridge and pantry at this very moment.
What makes it so tasty is the chicken juices releasing into the rice. It flavors the rice while the chicken slowly cooks in all those delectable seasonings for pure heaven. It’s an incredibly flavorful meal.
Ingredient List
- Chicken – Chicken thighs give you the juiciest dinner, but you can cut up a whole chicken or use other parts. Seasoning it with salt before cooking makes it juicier.
- Seasonings – Adobo and sazon seasoning provide authenticity and beautiful flavors.
- Sofrito – Saute garlic, onion, bell peppers, and tomato sauce in a little oil to let their flavors bloom. Bay leaves, cumin, and cilantro add more deliciousness. You’ll have even more authentic flavors if you can get culantro and aji dulce (they look like habaneros but are sweet instead of spicy).
- Rice – Any long-grain rice will work, but my fave is basmati.
- Add-Ins – Pigeon peas are a classic ingredient in arroz con gandules, but it’s also a welcome addition to arroz con pollo. Feel free to replace it with another bean or leave it out. Pitted green olives (sliced or not) add a pleasant saltiness and a pop of color.
- Liquids – Season the chicken broth with white pepper, sazon, paprika, and salt to taste for pure, soul-satisfying goodness.
How to Make One-Pot Puerto Rican Chicken and Rice
Chicken
- Prep Chicken – 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).
- Season – Rub both sides with a generous amount of the adobo seasoning or your favorite spice mixture.
- Sear – 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. (Photo 1)
Rice
- Preheat the oven to 350℉ (175℃).
- Wash Rice – 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.
- Wipe out the pan in which the chicken was seared with a paper towel or napkin to remove any burns from the pan.
- Sofrito – 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. (Photos 2-4)
- Assembly – 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. (Photos 5-6)
- Bake – Place uncovered in the preheated oven. Cook for 30-35 minutes or until chicken is fully cooked.
- Serve – Remove, cool for 5-10 minutes, and serve. Enjoy!!
Recipe Notes and Tips
- I used my trusted 12-inch cast iron skillet because it works so well. But an oven-safe Dutch oven also works great.
- Washing the rice well before cooking gives you fluffier rice.
- Get creative with bacon, ham, turkey, etc. You can even add more vegetables for a healthier one-pot meal.
What Pairs With One-Pot Puerto Rican Chicken and Rice
This hearty goodness goes great with tostones or fried plantains. Finish it off with arroz con leche or flan for a complete meal.
More Delectable One-Pot Recipes to Try
- Caribbean Jerk Chicken and Rice
- Slow Cooker Beef Stew
- Cilantro Lime Chicken and Rice
- Thieboudienne
- Chicken Pasta Bake
Watch How to Make It
[adthrive-in-post-video-player video-id=”sVe2ykzI” upload-date=”2019-04-25T13:11:26.000Z” name=”One Pot Puerto Rican Chicken and Rice” description=”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.”]
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: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Caribbean
Servings 6
Ingredients
Chicken
- 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
Rice
- 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
- 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).
- Rub both sides with a generous amount of the adobo seasoning or your favorite spice mixture.
- 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.
- Preheat the oven to 350℉ (175℃).
- 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.
- Wipe out the pan in which the chicken was seared with a paper towel or napkin to remove any burns from the pan.
- 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.
- 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.
- Place uncovered in the preheated oven. Cook for 30-35 minutes or until chicken is fully cooked.
- Remove, let it cool, and serve.
Tips & Notes:
- I used my trusted 12-inch cast iron skillet because it works so well. But an oven-safe Dutch oven also works great.
- Washing the rice well before cooking gives you fluffier rice.
- Get creative with bacon, ham, turkey, etc. You can even add more vegetables for a healthier one-pot meal.
- I used whole olives, but sliced works just as well.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 240g| Calories: 854kcal (43%)| Carbohydrates: 75g (25%)| Protein: 40g (80%)| Fat: 44g (68%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 9g| Monounsaturated Fat: 21g| Trans Fat: 0.2g| Cholesterol: 188mg (63%)| Sodium: 2175mg (95%)| Potassium: 769mg (22%)| Fiber: 4g (17%)| Sugar: 3g (3%)| Vitamin A: 1242IU (25%)| Vitamin C: 26mg (32%)| Calcium: 94mg (9%)| Iron: 4mg (22%)
Pls can I make this without the oven
I have not tried it before. If you make it you have to cook the chicken longer before adding to the rice.
Thanks for this wonderful recipe! I made a few changes from the original recipe and it turned out perfect. First, used a 10 inch cast iron skillet, therefore had to decrease the amount of rice to accommodate (1 cup long grain brown rice and 1.5 cups chicken broth). Then I browned my skinless thighs for 3 minutes per side since i planned to cook it covered and therefore wouldn’t have browning effect in the oven. I cooked it covered in the oven for 70 minutes because the long grain rice takes longer to cook. Perfect!!! Looking forward to using this recipe as a basis for other variations in flavors and ingredients. I don’t think it would if cooked properly if it was uncovered. It would require the addition of a lot more chicken broth or other fluid through evaporation. Great flavor. Thanks again!
Hi Kelli!
Thanks for taking the time to leave such a detailed feedback. Am sure other readers would benefit from this. So glad to hear it worked out well for you.
Hi Imma,
Do you think I could just transfer everything to a large rice cooker instead of baking it? That’s how I usually make byriani so I’m wondering this could work the same way.
Thanks!
Hi Michelle! I haven’t tried it this way. But I don’t see why not- I do something similar without the chicken. Do let me know how if works out for you , if you give it a try. Thanks!!
Thank you for posting this recipe! I ended up making this for dinner last night and I just fell in love with it. Paired it with an organic salad, lime-garlic dressing, fried plantains, and a mango iced tea. This chicken and rice was perfect and I will be making it again!
OH My! There is nothing in there that I don’t like. Especially Love the Mango Iced Tea. Thanks for sharing!!!!
What is goya sazon and where can I find/buy it? Thanks
Sazon is seasoned salt(cumin, achiote, coriander and more depending on the brand) ,found in Spanish and Mexican markets – sold in sachets.
It’s in the oven now! Just a couple of clarifications and I hope I did it right…you mention bouillion as an option while spicing the chicken before browning but later while you’re adding the “rest of the ingredients” you mention bouillion as one of them and it omits the pigeon peas. So, I took it as the bouillon should be replaced by the pigeon peas when you’re adding the stock etc. The only changes I made was instead of olives (which I’m not keen on), I subbed it with chopped roasted peppers (1/4 cup) and cut back on the salt since it is plenty salty with the Adobo and more so if you’re using olives. I used unsalted chicken stock and unsalted chicken bouillon and did not salt the chicken prior to browning since Adobo has it in it. It looks like a keeper recipe and I’m excited to taste it! Thank you 🙂
You guessed right ! I made some changes to it . Thanks for taking the time to share your thoughts with us. It’s always appreciated .
My family just knocked out the whole pot for dinner tonight!! Great flavors all the way through the dish!!! I’m gonna surprise people at the next potluck!! Great recipe!! Thank you!!
Yay!!! Thanks for taking the time to share your thoughts with us. Have a Great Day!!!
My family and I vacationed in Puerto Rico several years ago. We loved the food and I have tried and failed many times to replicate the taste and flavor we experienced in PR. I made this the other night and heard nothing, but compliments from my entire family. It tasted just like one of the many dishes we enjoyed while on vacation. This will find a place in our permanent rotation. Thank you for sharing!!!
My Pleasure!! Thank you so much for taking the time to share this with me. Really warms my heart.
Question: You didn’t specify what you’re cooking chicken with in skillet, any oil? And is it for three minutes each side? In the pic it looks like the skin side is browned but you say leave skin side up…thanks!!
Hi Desiree,
I cook the chicken in a a non stick skillet or preferably cast iron (12 inch) 3 minutes per side. It really doesn’t matter which side you start with . And use about 1-2 tablespoons oil .
Thank you!
I’m Newyorican and really enjoyed your recipe. I adjusted a few things with prior knowledge of my Rican roots. I make my own sazon, adobo and sofroto, which is basically what u call for. I marinated with white vinegar. Used a cast iron aluminum caldero, which changed a bit of the cooking time. I’ll use 3 1/2 cups of broth instead, To fluf the rice better. But overall your recipes are authentic and full of flavor. Thank you!! You say boil rice and place in oven. That was a bit confusing since it coulda been more detailed. Should I boil till liquid is absorbed like I do with white rice?
What I meant to say is bring to a boil. So it’s ready to get going before you place in the oven. Thank you so much for taking the time to share .
My entire family loved this dish! Thanks for sharing!
My pleasure!!!!
Just made this for dinner! It turned out sooooooo fab! used corn on the cobb as a side dish. Table looked so colorful and appetizing. You are my secret weapon!
Awww! So kind of you to take the time to share your thoughts with me. You are AWESOME!
The site is very good,We are having all the yummy recipes in this site.Thanks for sharing this post from your blog. It is very useful and we got all the recipes from your blog
SCREECH!!! Imma, this looks INCREDIBLE!!! Absolutely amazing!! Sharing!!
Aww Thanks Nagi! And thank you for sharing!!!
Another great recipe!! Quick question, can l make this without the chicken?
You sure can. But you do have to cover the the pan or do it stove top. If you do make it let me know how it works out for you.Check out this Mexican oven rice here for guide.https://www.africanbites.com/oven-baked-mexican-rice/
Yes or use pork or and sprimps lg. Ones
Thanks for the sharing!!!
Oh my goodness that looks so good! And a one pot dish too. I love all the spices you used..I can just imagine the complex and delicious flavours they result to! We will definitely make this.
Happy Cooking!!! You going to love it
Yum! Your recipes always make me hungry. I love the flavor combo you are using here with the olive and the spices and the bell peppers.
Aw thank you Annemarie.
This looks so good! Exactly what I want to eat for dinner every night — kind of reminds me of a paella! Love it!
Yes, most of the ingredients here are also used to make paella.
Oh man, this looks DELICIOUS! I love one pot dishes. So easy to make, and they always taste great. Gorgeous photos too!
Thanks Trish!
This looks like an incredible chicken dish! I love all the color and use of spices.
It is Tara.