Mama’s Puerto Rican Chicken and Rice Recipe
Let me introduce you to a true treasure: Mama’s Puerto Rican Chicken and Rice Recipe. This one-pot wonder combines perfectly seared, juicy chicken thighs with vibrant, aromatic rice laced with sofrito flavors and a beautiful saffron-orange hue from sazón with achiote. Every forkful is a symphony of homey comfort and bold Latin flavors, punctuated by briny olives and scattered with fresh cilantro for an irresistible finishing touch. If you’ve been searching for a dish that brings family to the table and sunshine to your kitchen, this is it—heartfelt, flavorful, and simply unforgettable.
Ingredients You’ll Need
The beauty of Mama’s Puerto Rican Chicken and Rice Recipe is that each ingredient truly matters. With just a handful of classics, you’ll build layers of flavor, from the seared chicken to the golden rice and herbaceous finish. Here’s what you need and how each one shines:
- Olive oil: The foundation for deep flavor, lending richness and helping the chicken crisp up beautifully.
- Chicken thighs (bone-in, skin-on): Essential for juicy, succulent meat and for infusing the rice with savory depth.
- Salt and black pepper: Season every layer to make the whole dish pop—season the chicken before it meets the pot!
- Diced onion: The aromatic backbone that softens and brings savory sweetness as it cooks.
- Diced green bell pepper: Adds gentle sweetness and gorgeous color to the finished rice.
- Minced garlic: Brings that signature Puerto Rican zest, soaking into every grain of rice.
- Sazón with achiote: The secret to that vibrant color and unique earthy flavor; a signature Puerto Rican touch.
- Ground cumin: Adds a subtle smokiness that ties all the flavors together.
- Dried oregano: Lends herbal brightness and classic Latin aroma, elevating the dish from basic to brilliant.
- Tomato sauce: Creates a luscious, savory base for the rice to soak in all those gorgeous flavors.
- Long-grain white rice (rinsed): Rice is the heart of this dish—rinsing ensures perfect, fluffy grains every time.
- Low-sodium chicken broth: Infuses the rice with comforting savory notes and keeps everything tender and moist.
- Pimento-stuffed green olives (optional): For a salty, tangy burst in every bite—totally classic but optional if you like yours milder.
- Fresh cilantro (chopped): The finishing flourish for brightness and a fresh, herbal lift at the end.
How to Make Mama’s Puerto Rican Chicken and Rice Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a big, sturdy pot or Dutch oven over medium heat. While that warms up, season your chicken thighs with salt and black pepper. Sear them skin-side down in the hot oil, letting each side develop a deep golden color—about 4 to 5 minutes per side. The goal here is to build flavor right from the start, both for the chicken and for the base of the rice. Once browned, set the chicken aside, but don’t touch that flavorful oil left behind!
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion and green bell pepper. Stir them around for 3 to 4 minutes until they start to soften and become fragrant. Next, add the minced garlic, sazón with achiote, ground cumin, and dried oregano, stirring well. Let them sizzle together for another minute—this is where the kitchen starts smelling like grandma’s house. The spices will bloom in the oil, infusing every layer with incredible aroma.
Step 3: Build the Rice Base
Pour in the tomato sauce, scraping up any bits from the bottom of the pot. Stir so everything’s nicely blended, then add the rinsed long-grain white rice. Give it all a good mix, making sure every grain is coated with seasoning and color. This step sets you up for that flavorful, sunshine-yellow rice that makes Mama’s Puerto Rican Chicken and Rice Recipe truly special.
Step 4: Add Broth and Chicken
Next, pour in the low-sodium chicken broth. Crank the heat to bring it all to a gentle boil. Take your seared chicken thighs and nestle them back into the pot (skin-side up for that tempting, crispy look). If you love a salty pop, scatter in the pimento-stuffed green olives now. This is when the flavors will start mingling and the magic happens.
Step 5: Simmer and Steam
With everything in place, lower the heat, cover the pot, and let it simmer away for 25 to 30 minutes. The rice will soak up all the seasoned broth while the chicken turns tender and fall-off-the-bone delicious. Don’t rush this stage—the steam is doing all the hard work for you!
Step 6: Rest, Fluff, and Finish
Once the rice is tender and almost all the liquid is absorbed, take the pot off the heat (keep it covered!) and let it rest for 5 more minutes. This is the perfect pause to let flavors meld and rice grains firm up. Fluff the rice gently with a fork to keep it light. Finish with a generous sprinkle of chopped fresh cilantro for a pop of color and freshness before serving warm.
How to Serve Mama’s Puerto Rican Chicken and Rice Recipe
Garnishes
A flourish of chopped fresh cilantro just before serving makes the whole pot look gorgeous and smell irresistible. You can also add a wedge of lime or a few extra pimento-stuffed olives on top for truly authentic presentation and little bursts of brightness.
Side Dishes
This is a satisfying one-pot meal, but classic Puerto Rican accompaniments like tostones (crispy fried plantains), a simple green salad with avocado, or stewed beans make it an unforgettable spread. Don’t forget a side of hot sauce for those who crave a little fire on their plate!
Creative Ways to Present
Plant the whole pot right on the table and let everyone help themselves family-style—there’s something magical about a communal meal. Or, for parties, spoon individual servings onto bright plates and finish with extra cilantro or sliced red peppers for a festive, vibrant look. Leftovers? Tuck the chicken and rice into tortillas for flavorful Puerto Rican-style wraps the next day.
Make Ahead and Storage
Storing Leftovers
Store any leftovers from your Mama’s Puerto Rican Chicken and Rice Recipe in an airtight container in the fridge for up to four days. The flavors deepen overnight, making tomorrow’s lunch even more craveable. Just be sure to cool completely before sealing it up.
Freezing
This dish freezes beautifully. Cool completely, portion into freezer-friendly containers, and seal tight. It’ll keep its flavor for up to three months. When you’re ready to enjoy again, simply thaw overnight in the fridge for best texture.
Reheating
To reheat, transfer the rice and chicken to a pot with a splash of chicken broth or water to revive its moisture. Warm gently over low heat so the chicken stays juicy and the rice returns to its fluffy, tender best. A quick zap in the microwave works, too—just cover to keep in the steam.
FAQs
Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless thighs cook a bit faster and are easy to eat, but bone-in thighs infuse the rice with extra richness. Either will make your Mama’s Puerto Rican Chicken and Rice Recipe a hit—just adjust your cooking time slightly for boneless cuts.
What does sazón with achiote add to the recipe?
Sazón with achiote gives the dish its iconic golden-orange color and a subtle earthy, garlicky flavor. It’s what makes the rice look and taste so uniquely Puerto Rican, and it’s truly what sets Mama’s Puerto Rican Chicken and Rice Recipe apart from other chicken and rice dishes.
Can I use brown rice instead of white?
You can, but brown rice takes longer to cook and may need extra liquid. The texture will be a little chewier and the final color slightly different, but it’s a healthy swap for those who love a bit of nuttiness in their rice.
What if I don’t like olives?
No problem! The olives are totally optional. They add a tangy note and briny bite, but the recipe is still wonderfully flavorful without them. Some folks even like to add peas or diced carrots instead for extra veg.
How can I make it spicier?
For a fiery kick, add a diced jalapeño or splash in your favorite hot sauce when sautéing the aromatics. Or, place a bottle of hot sauce on the table so everyone can adjust the heat to their liking.
Final Thoughts
If you’re craving a meal that’s comforting, festive, and bubbling with love, you truly can’t go wrong with Mama’s Puerto Rican Chicken and Rice Recipe. Pass it around the table, enjoy the leftovers, and let this dish become a new family classic in your own kitchen—one delicious bite at a time!
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Mama’s Puerto Rican Chicken and Rice Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and comforting Puerto Rican Chicken and Rice recipe, passed down through generations. This one-pot wonder features tender chicken thighs, flavorful rice, and a blend of traditional Latin spices.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Rice:
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 1 packet sazón with achiote
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup tomato sauce
- 2 cups long-grain white rice (rinsed)
- 3 ½ cups low-sodium chicken broth
- ½ cup pimento-stuffed green olives (optional)
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the Chicken: Heat olive oil in a pot, sear chicken thighs until golden brown. Set aside.
- Cook the Rice: Sauté onion, bell pepper, garlic, sazón, cumin, and oregano. Add tomato sauce, rice, broth, chicken, and olives. Simmer until rice is tender.
- Finish and Serve: Let sit, fluff with a fork, garnish with cilantro, and serve warm.
Notes
- Marinate chicken in adobo seasoning for added flavor.
- Additional veggies like peas or carrots can be incorporated.
- Bone-in thighs enhance the rice’s richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 2g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
