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
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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:
Linda says
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 🙂
ImmaculateBites says
You guessed right ! I made some changes to it . Thanks for taking the time to share your thoughts with us. It’s always appreciated .
Don Sheppard says
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!!
ImmaculateBites says
Yay!!! Thanks for taking the time to share your thoughts with us. Have a Great Day!!!
Alicia Conover says
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!!!
ImmaculateBites says
My Pleasure!! Thank you so much for taking the time to share this with me. Really warms my heart.
Desiree says
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!!
ImmaculateBites says
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 .
Desiree says
Thank you!
El T says
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?
ImmaculateBites says
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 .
Tina St.Clair says
My entire family loved this dish! Thanks for sharing!
ImmaculateBites says
My pleasure!!!!
Sa3anne says
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!
ImmaculateBites says
Awww! So kind of you to take the time to share your thoughts with me. You are AWESOME!
Indian food receipes says
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
Nagi@RecipeTinEats says
SCREECH!!! Imma, this looks INCREDIBLE!!! Absolutely amazing!! Sharing!!
ImmaculateBites says
Aww Thanks Nagi! And thank you for sharing!!!
Therese says
Another great recipe!! Quick question, can l make this without the chicken?
ImmaculateBites says
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/
Sandy says
Yes or use pork or and sprimps lg. Ones
ImmaculateBites says
Thanks for the sharing!!!
Jolina - The Unlikely Baker says
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.
ImmaculateBites says
Happy Cooking!!! You going to love it
Annemarie @ justalittlebitofbacon says
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.
ImmaculateBites says
Aw thank you Annemarie.
Lisa @garlicandzest.com says
This looks so good! Exactly what I want to eat for dinner every night — kind of reminds me of a paella! Love it!
ImmaculateBites says
Yes, most of the ingredients here are also used to make paella.
Trish @ Rhubarbarians says
Oh man, this looks DELICIOUS! I love one pot dishes. So easy to make, and they always taste great. Gorgeous photos too!
ImmaculateBites says
Thanks Trish!
Tara says
This looks like an incredible chicken dish! I love all the color and use of spices.
ImmaculateBites says
It is Tara.