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
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
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.
Marta Tennant says
This recipe was amazing, easy and delicious!! My very picky granddaughter LOVED IT as did the rest of my family! My son doesn’t care for chicken thigh, so I added 2 breasts to the skillet after searing them. This dish was delicious, and I plan on making it often. THANK YOU!!
Jutlande Jones says
Is there a version that can be made in the instant pot?
Imma says
If you debone the chicken and cut it up into bite-sized pieces, it will cook in the same time it takes the rice to cook. Three minutes at high pressure, then natural release for 10 minutes and you should be good. Please let me know how it goes.:heart_eyes:
Stacie says
This was amazing! The only modifications I made were to use broccoli as the veg and I added before placing the pot in the oven. Before serving I cleaned the chicken so it was just pieces mixed into the rice. Tomorrow I am making the one pot Puerto Rican chicken and rice!
Imma says
Awesome!!! Can’t wait to know how it turns out for you.
Workingmom2three says
Recipe calls for 1/4 c oil, but directions only use 2T
Imma says
Great! Less oil is always good.
Ashley says
Can this be cooked in a large baking pan instead of cast iron pan? I want to double it and make a large pan to bring to a friend.
Imma says
Yes, you can. I like cast-iron because it cooks more evenly. However, a large baking dish that fits it all in works fine.
BARBARA says
Exactly what kind of olives do you use? Are green, pimiento stuffed ones ok?
Imma says
I just make sure they don’t have pits coz I don’t want to break a tooth. Pimiento, garlic, or jalapeño stuffed all sound good.
Beth White says
This was absolutely delicious. I used skinless chicken thighs and it still turned out wonderful. Next time we are thinking about adding shrimp.
imma africanbites says
I’m glad you like this, Beth. Thank you for taking the time to comment. And yes, shrimp are great additions, too.
AMayesing says
This recipe was so good and easy to prepare. My picky Husband loves it! It was prepared in a covered roaster pan. I used a 1 cup of tomato sauce, 29 oz can of pigeon peas and also added Chorizo sausage for a different kick. DELICIOUS
Alicia says
Made this tonight. It was amaaaaaaazing! I wouldn’t change a thing!
Ethan says
The exact same thing happened to me and I also used jasmine rice and I’m thinking I rinsed it too early.
Sulma Arroyo says
I’m from Puerto Rico. We have our own way of cooking but definitely will be making this recipe. Looks good.
Immaculate Bites says
Thank you, Sulma! Enjoy!
Julio sanchez says
I grew up on this rice with chicken I make it it’s my wife favorite, I use a Dutch oven or the aluminum rice pan that we have , we have all sizes depending on the amount of people, one thing to mention is that the rice taste better the next day. The thing about the Arroz con pollo is every one does it different, Mostly pass down recipes for parents .
Immaculate Bites says
Thank you, Julio! 🙂
Jerry Santana says
I’ve lived on this meal my entire life. I’m now 65. My grandmother made it. Then my mom. Finally me
Immaculate Bites says
Awww thank you for sharing, Jerry 🙂
Lugu says
I love chicken with rice but you didnt add cilantro and culantro which are typical herbs used in soffit. We also use small sweet peppers and add spicy ones to taste sometimes. Everything else is spot on.
Immaculate Bites says
Thank you for your comment, Lugu! 🙂