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
This incredible chicken dinner will excite your taste buds. Tender chicken, flavorful rice, and the famous sofrito come together quickly and easily.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Caribbean
Servings 6
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.
Nutrition Information:
Serving: 240g| Calories: 854kcal (43%)| Carbohydrates: 75g (25%)| Protein: 40g (80%)| Fat: 44g (68%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 9g| Monounsaturated Fat: 21g| Trans Fat: 0.2g| Cholesterol: 188mg (63%)| Sodium: 2175mg (95%)| Potassium: 769mg (22%)| Fiber: 4g (17%)| Sugar: 3g (3%)| Vitamin A: 1242IU (25%)| Vitamin C: 26mg (32%)| Calcium: 94mg (9%)| Iron: 4mg (22%)
Angel says
De el arroz que usamos los Boricuas es el grano mediano y no tenemos necesidad de usar paprika por que usamos zazon goya salt cubitos de pollo ajo y otra especias de gusto Boricua y el pollo para el arroz no lo freimos a menos que sea arroz y pollo frito aparte.en fin seria bueno que probaran elnque hace mi madre que lleva trabajando varias decadas en comedores escolares y a tenido oportunidades de montar un negocio de comida y se a quedado fiel en los comedores escolares de P.R. que el sabe que se cocina bueno en muchos comedores escolares de P.R.
Tina says
Where I the sofrito ????
Immaculate Bites says
Hi Tina! There is no sofrito in this recipe, however, you can go ahead and include it , if desired , the green one works fine here. Let me know how it goes 🙂
Liz Pita says
Yes, you did add sofrito. Sofrito consist of onions, garlic, peppers and cilantro and other optional items depending on how you were taught to make it. Puerto Rican’s are very diverse on how they cook based on the comments I’ve read.
Immaculate Bites says
Thank you for your comment, Liz. I was referring to actual sofrito sauce that has been processed and not just the “raw” or individual sofrito ingredients 🙂
Terryn says
Can this be used with Cauliflower rice?
ImmaculateBites says
That’s a great question. I have yet to try it out. You would definitely have to tweak the recipe for it to work. Maybe cook the chicken a little bit more so you cut down on cooking time .
Caterina Riccobono says
Cook the chicken 3 minutes each side, Before placing in the one pot rice?
ImmaculateBites says
Yes 🙂 .
Linda says
This old Italian girl made this for the first time and it was so good. Delicious! Definitely a keeper!
ImmaculateBites says
Fantastic!! Way to go girl 🙂 ! So glad you love it!
Wendy says
Already have homemade Sofrito, how can I proceed with this recipe?
ImmaculateBites says
I would still use the same ingredients, less the cilantro. Add about a tablespoon to the mixture of onions and garlic .
Amir says
it doesn’t say how much rice to use with this recipe. is it one cup???
imma africanbites says
Hi. It’s in the list and it says 2 cups uncooked long grain rice.
iis says
Amir go put your McGoos on , 2 cups, and rinse that rice through steel mesh strainer until the water is completely clear,
Pollie Tolson says
Loved this delicious recipe. This was full of flavor and easy to cook. I used whole grain Brown Rice. Therefore for 2 cups uncooked Brown Rice I used 5 cups chicken broth and cooked longer for 40 to 45 minutes. This is now one of my favorite recipe sites. Thank you for the delicious recipes.
Miriam Rivera says
This looks real good but I think we should call it, puertorican style yellow rice. When we use pigeon peas we always use pork and when we make yellow chicken rice we dont use any beans. The herbs used are considered the sofrito for us and the tomato sauce get cook with the herbs and spices for a little before adding the water and the rice.
I am going to give this a try because in my 61 years I have never seeing the rice done in the oven and with the chicken partially cook………I need to try this way.
Michelle says
I just put it in the oven. Prepared it accordingly. It already smells delicious. I can’t wait till it’s done.
ImmaculateBites says
Great! Thanks for the feedback.
Pamela says
Made this for dinner was was delicious.
Reem says
We made this again tonight! We pre-made a sofrito mix ahead of time and skipped out on pre-frying the chicken, instead opting to cook it for a while longer (about 45 minutes at 350 degrees, and the last 10 minutes at 450 to get it fully cooked the way we like it). This helped us cut down on prep time after a long day. Also substituted the tomato sauce for tomato paste because it was all we had, which was fine with my family as they love the taste of tomato paste with rice. We added mushrooms for flavor, which was amazing. I’d recommend stirring the rice a few times so the top doesn’t burn, and flipping the chicken once. Absolutely brilliant recipe!!!!
Miriam Rivera says
Normally in Puerto Rico we make the yellow pigeon rice with pork chunks. That will be the most traditional way to cook it. That is a Christmas staple in all homes. We do cook rice chicken on the stove but with no beans in it. Just add toward the end some red pimientos and some red beans on the side or pink.
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Reem says
My family and I adore this recipe, although we simplify it a bit for convenience. The flavor is amazing!
Dahab says
Can I use basmati rice ? Thank you ! Can’t wait to try it !
ImmaculateBites says
Yes you can. That’s my rice of choice.
frank marciari says
One pot meal that pleases all!
I have used a whole chicken cut up. Chopping the wings hearty & the breasts in 1/2. This is just a wonderful dish.
Vicky P says
Hi,
I’d like to try this tonight. Looks good. I see comments about sofrito, but i do not see sofrito in your ingredients. I see adobo and sazon but not sofrito. So do you use it in this dish? Is it the green or red sofrito you buy from the store?
You also have sazon packet under the chicken thighs and also under ingredients, are you using one packet for thighs and then adding another packet to the rice? Thanks Vicky
ImmaculateBites says
Hi Vicky,
In this recipe there is no sofrito. However, you can go ahead and include it , if desired , the green one works fine here. For the sazon, you can use one packet or more . I use a packet for the rice and 1/2 packet from another sazon to season chicken. This is just optional salt works just fine for the chicken thighs.