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
Scale
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.
