Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Servings: 6 People
This is a wonderful chicken meal with a Puerto Rican flavour that sure will make your tastebuds dancing! A one-pot meal that comes together quickly and incredibly.
Ingredients
CHICKEN THIGHS:
2 -2 1/2 lbs (about 5 pieces) chicken thighs
1½ tsp salt
½ tsp chicken Goya Sazon or bouillon powder optional
2 tbsp Adobo seasoning or your favourite chicken seasoning
ONE POT RICE:
¼ c canola oil
2 tsp minced garlic
½ medium onion diced
2 small bay leaves
1 large bell pepper sliced
1/2 c tomato sauce
1 tsp cumin spice
2-3 tbsp Fresh cilantro
2 c uncooked long grain rice
15.5 ounces can Pigeon Peas/ rinsed and drained
1 tsp white ground white pepper
1 c pitted olives
4 c chicken broth or water
1 packet Goya Sazon
1 tsp paprika optional
Salt to taste
How to make One Pot Puerto Rican Chicken And Rice
Step 1: After washing the chicken thighs, make a half split on either side of the meat for faster cooking. Pat dry with paper towels and season with about 1 1/2 tsp salt.
Step 2: With a generous amount of the Adobo spice blend, rub each side of the chicken thighs. Or you can use your favourite spice mix.
Step 3: In a skillet or Dutch oven, or oven-safe pot/pan, place the chicken skin side-up. Sear for about 3 minutes per side. When done, remove the chicken thighs from the pan and set aside.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: In the meantime, in a large bowl, place the rice and cover it with cold water. Wash the grains with your hands, then tip the water out. Do the same step twice until the water runs clear.
Step 6: Use a paper towel or napkin to wipe the pan to remove any burns. Add in about 2 tbsp oil or more. Once the oil is hot, saute the onions, bell pepper, garlic, bay leaf, cilantro, and cumin for about 2 to 3 minutes until soft but not golden. Pour in the tomato sauce and rice, then stir for a minute more.
Step 7: Add the rest of the ingredients to the pan, then the chicken thighs, and bring to a boil.
Step 8: Bake in the preheated oven for about 30 to 35 minutes, uncovered until the chicken is completely cooked.
Step 9: When done, remove from the oven and allow to cool. Serve and enjoy!
Nutrition Facts:
Calories: 565kcal (28%) | Carbohydrates: 75g (25%) | Protein: 20g (40%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Cholesterol: 37mg (12%) | Sodium: 1180mg (51%) | Potassium: 742mg (21%) | Fiber: 7g (29%) | Sugar: 2g (2%) | Vitamin A: 1000IU (20%) | Vitamin C: 27.7mg (34%) | Calcium: 82mg (8%) | Iron: 2.8mg (16%)
Ingredients
- CHICKEN THIGHS:
- 2 -2 1/2 lbs (about 5 pieces) chicken thighs
- 1½ tsp salt
- ½ tsp chicken Goya Sazon or bouillon powder optional
- 2 tbsp Adobo seasoning or your favourite chicken seasoning
- ONE POT RICE:
- ¼ c canola oil
- 2 tsp minced garlic
- ½ medium onion diced
- 2 small bay leaves
- 1 large bell pepper sliced
- 1/2 c tomato sauce
- 1 tsp cumin spice
- 2-3 tbsp Fresh cilantro
- 2 c uncooked long grain rice
- 15.5 ounces can Pigeon Peas/ rinsed and drained
- 1 tsp white ground white pepper
- 1 c pitted olives
- 4 c chicken broth or water
- 1 packet Goya Sazon
- 1 tsp paprika optional
- Salt to taste
Instructions
Step 1: After washing the chicken thighs, make a half split on either side of the meat for faster cooking. Pat dry with paper towels and season with about 1 1/2 tsp salt.
Step 2: With a generous amount of the Adobo spice blend, rub each side of the chicken thighs. Or you can use your favourite spice mix.
Step 3: In a skillet or Dutch oven, or oven-safe pot/pan, place the chicken skin side-up. Sear for about 3 minutes per side. When done, remove the chicken thighs from the pan and set aside.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: In the meantime, in a large bowl, place the rice and cover it with cold water. Wash the grains with your hands, then tip the water out. Do the same step twice until the water runs clear.
Step 6: Use a paper towel or napkin to wipe the pan to remove any burns. Add in about 2 tbsp oil or more. Once the oil is hot, saute the onions, bell pepper, garlic, bay leaf, cilantro, and cumin for about 2 to 3 minutes until soft but not golden. Pour in the tomato sauce and rice, then stir for a minute more.
Step 7: Add the rest of the ingredients to the pan, then the chicken thighs, and bring to a boil.
Step 8: Bake in the preheated oven for about 30 to 35 minutes, uncovered until the chicken is completely cooked.
Step 9: When done, remove from the oven and allow to cool. Serve and enjoy!
