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
Scale
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
