There is something truly heartwarming about Mama’s Puerto Rican Chicken and Rice Recipe—a dish rooted in tradition that delivers layers of bold flavors with every bite. This beloved recipe brings together tender, golden chicken thighs nestled in fragrant rice that’s lovingly seasoned with vibrant bell peppers, garlic, and that unmistakable sazón seasoning with achiote. Whether you grew up enjoying this comforting meal or are discovering it fresh, it’s a celebration of simple ingredients transformed into pure Puerto Rican magic that feels like a warm kitchen hug with every serving.
Ingredients You’ll Need
The beauty of Mama’s Puerto Rican Chicken and Rice Recipe is how approachable the ingredients are, yet each one plays a crucial role. From the savory chicken thighs to the colorful bell peppers and those special sazón spices, this collection brings depth, texture, and a beautiful pop of color to the dish that will make your kitchen smell irresistible.
- Olive oil: The perfect base for sautéing and helping the chicken develop that gorgeous golden crust.
- Bone-in, skin-on chicken thighs or drumsticks: These provide rich flavor and tender juiciness as they cook with the rice.
- Adobo seasoning: A simple, fragrant blend that seasons the chicken and infuses Latin flair.
- Salt: Balances and enhances all the other flavors, don’t skip it!
- Black pepper: Adds just the right amount of subtle heat and depth.
- Small onion (diced): Offers sweetness and a robust aromatics base when sautéed.
- Green bell pepper (diced): Brings a fresh, slightly bitter crunch that complements the dish.
- Red bell pepper (diced): Adds vibrant color and sweetness, creating a beautiful rainbow on the plate.
- Garlic cloves (minced): A must-have for bold, savory notes that warm the soul.
- Tomato paste: Intensifies the tomato flavor and enriches the rice’s color.
- Long-grain white rice (rinsed): The tender, fluffy base that soaks up all those delicious juices and spices.
- Sazón seasoning with achiote: The star seasoning that gives the dish its authentic hue and unique flavor.
- Low-sodium chicken broth: Provides savory moisture and depth, perfect for cooking the rice to tender perfection.
- Tomato sauce: Adds a subtle, tangy richness that ties everything together.
- Chopped cilantro: Fresh and bright, it finishes the dish with a herbaceous lift.
- Frozen peas (optional): Sweet bursts of color and texture, ideal for a touch of extra vibrancy.
- Lime wedges: To squeeze over just before eating, cutting through the richness with a fresh zing.
How to Make Mama’s Puerto Rican Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Start by seasoning the chicken thighs generously with adobo, salt, and pepper. This simple seasoning blend is the foundation of the depth you’ll experience later. Heat olive oil in a large, deep skillet or Dutch oven until shimmering, then place the chicken skin side down. Let it sear undisturbed until the skin turns golden brown and crispy, about 5 to 6 minutes per side. This step locks in the juices and builds that mouthwatering flavor we all crave.
Step 2: Sauté the Aromatics
After setting the chicken aside, use the same pan to sauté your diced onion, green and red bell peppers, along with minced garlic for 3 to 4 minutes. This mixture softens and releases layers of fragrance and sweetness that elevate the entire dish. The fond left behind from the chicken adds richness to the vegetables—don’t rush this part!
Step 3: Incorporate Tomato Paste, Rice, and Sazón
Next, stir in the tomato paste and your rinsed long-grain white rice, coating every grain in that luscious mixture. Add the sazón seasoning with achiote here, too, making sure everything is infused with the signature color and flavor that makes this recipe unmistakably Puerto Rican. This step ensures every bite is filled with vibrant flavor and beautiful hue.
Step 4: Add Liquids and Simmer
Pour in the low-sodium chicken broth and tomato sauce to the pan, then nestle the seared chicken back into the mixture, skin side up. Bring everything to a rolling boil, then reduce to low heat and cover tightly. Let it simmer gently for 25 to 30 minutes until the rice is tender and chicken fully cooked, soaking up all those wonderful savory juices.
Step 5: Finish with Cilantro and Peas
Once the rice is cooked, stir in chopped cilantro and frozen peas if you’re using them—these add fresh color and texture contrasts that make the dish pop even more visually and in flavor. Let it rest covered for an additional 5 minutes so the flavors meld perfectly before serving.
How to Serve Mama’s Puerto Rican Chicken and Rice Recipe
Garnishes
A squeeze of fresh lime over the top just before serving brings brightness that balances the rich, savory flavors like nothing else. Fresh cilantro scattered on top adds a burst of color and herbal freshness that makes each plate feel special.
Side Dishes
Complement this hearty dish with simple sides like fried plantains for a sweet contrast or a crisp green salad to bring freshness. A side of avocado slices also pairs beautifully, mellowing out the spices and adding creaminess.
Creative Ways to Present
For a festive twist, serve Mama’s Puerto Rican Chicken and Rice Recipe in colorful, individual ramekins topped with a lime wedge and sprinkled with extra cilantro. Garnish with pimiento-stuffed olives or diced ham for a traditional touch that nods to the flavors of Puerto Rico, elevating any dinner gathering.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful as fresh servings.
Freezing
If you want to make this recipe ahead for busy days, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and taste retention.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to prevent drying out. You can also microwave leftovers covered, stirring occasionally to warm evenly without toughening the chicken or drying the rice.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! While bone-in chicken thighs offer more flavor and moisture, boneless can work for a quicker cook time and easier eating. Just keep an eye on cooking time so the chicken doesn’t dry out.
What if I don’t have sazón seasoning with achiote?
If you can’t find sazón with achiote, you can substitute with a blend of ground annatto, garlic powder, cumin, and salt to mimic its vibrant color and flavor. It won’t be exact, but it will still be delicious!
Is this recipe gluten-free?
Yes! Mama’s Puerto Rican Chicken and Rice Recipe contains no gluten ingredients and is naturally gluten-free, making it perfect for those with gluten sensitivities.
Can I add other veggies?
Definitely! Feel free to toss in diced carrots, corn, or even chopped tomatoes for extra color and nutrition. Just adjust cooking time accordingly if adding firmer vegetables.
How spicy is this dish?
This recipe is mild and flavorful rather than spicy. If you love heat, consider adding chopped fresh chili peppers or a dash of hot sauce to taste when serving.
Final Thoughts
There’s truly nothing like the soulful joy of Mama’s Puerto Rican Chicken and Rice Recipe, a dish that brings family and friends together around the table with its inviting aromas and unforgettable taste. Once you try it, you’ll find it becoming a beloved staple in your kitchen, perfect for creating memories over a warm, satisfying plate of tradition and love.
Print
Mama’s Puerto Rican Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Gluten Free
Description
Mama’s Puerto Rican Chicken and Rice is a flavorful one-pot meal featuring tender, seared chicken thighs simmered with aromatic vegetables, seasoned rice, and vibrant Puerto Rican spices, offering a hearty, gluten-free main course perfect for family dinners.
Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon adobo seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Aromatics
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 garlic cloves, minced
Rice and Seasonings
- 1 tablespoon tomato paste
- 1 1/2 cups long-grain white rice, rinsed
- 1 packet Sazón seasoning with achiote
Liquids and Garnishes
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/4 cup chopped cilantro
- 1/2 cup frozen peas (optional)
- Lime wedges for serving
Instructions
- Season the Chicken: Combine adobo seasoning, salt, and black pepper and rub evenly over the chicken thighs or drumsticks to prepare flavorful protein for cooking.
- Sear the Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin side down and sear until golden brown, approximately 5 to 6 minutes per side. Remove chicken and set aside to retain juices and flavor.
- Sauté the Vegetables: In the same pan, add diced onion, green and red bell peppers, and minced garlic. Sauté for 3 to 4 minutes until the vegetables soften and release their aroma.
- Add Rice and Seasoning: Stir in the tomato paste, rinsed rice, and Sazón seasoning, mixing well to coat the rice and vegetables evenly with the flavors.
- Combine Liquids and Chicken: Pour in the low-sodium chicken broth and tomato sauce. Nestle the seared chicken back into the rice mixture, ensuring it is partially submerged for even cooking.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 25 to 30 minutes until the rice has cooked through and the chicken is tender and fully cooked.
- Add Final Touches: Stir in chopped cilantro and frozen peas (if using) gently to combine and allow peas to warm through. Let the dish rest covered for 5 minutes off the heat.
- Serve: Serve the chicken and rice hot with lime wedges on the side to squeeze over for a zesty finish.
Notes
- Marinate the chicken in adobo seasoning a few hours before cooking to enhance flavor.
- For a traditional Puerto Rican touch, add pimiento-stuffed olives or diced ham with the vegetables.
- Use a nonstick pot or skillet to prevent the rice from sticking and burning at the bottom.
