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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.
Course Main
Cuisine Caribbean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 854kcal
Author Imma

Ingredients

Chicken

  • 2-2½ pounds (900-1,200g) chicken thighs (5-6 thighs)
  • 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.

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

Serving: 240g | Calories: 854kcal | Carbohydrates: 75g | Protein: 40g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 2175mg | Potassium: 769mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1242IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 4mg