Embark on a culinary journey to the vibrant flavors of Puerto Rico with our One Pot Puerto Rican Chicken and Rice. This hearty dish brings together succulent chicken thighs, aromatic spices, and the richness of pigeon peas in a single pot, creating a symphony of taste that will transport you to the enchanting Caribbean island. Join us in celebrating the spirit of Puerto Rican cuisine with this easy-to-make, one-pot wonder.
Picture a bustling kitchen filled with the enticing aroma of sautéed onions, garlic, and the unmistakable sizzle of seasoned chicken thighs. This One Pot Puerto Rican Chicken and Rice recipe has become a cherished tradition in our home, reminiscent of the lively flavors and warmth of Puerto Rican hospitality. As the dish simmers in the oven, the anticipation builds, and when served, it’s an explosion of flavors that leaves everyone at the table smiling and reaching for seconds. It’s more than a meal; it’s a culinary journey we eagerly take time and time again.
Why This Puerto Rican Fiesta Rocks:
- Authentic Puerto Rican Flavors: Experience the authentic taste of Puerto Rico with a blend of Goya Sazon, adobo seasoning, and cumin spice.
- Effortless One-Pot Wonder: Simplify your cooking with this all-in-one dish that boasts chicken, rice, and a medley of vibrant ingredients in a single pot.
- Pigeon Peas Magic: Elevate the dish with the earthy goodness of pigeon peas, adding texture and depth to every spoonful.
- Oven-Baked Perfection: Let the oven work its magic as the dish bakes to perfection, ensuring tender chicken and fluffy rice in every bite.
Ingredients:
- Chicken Thighs:
- 2-2 1/2 pounds chicken thighs (about 5)
- 1½ teaspoons salt
- ½ teaspoon chicken Goya Sazon or bouillon powder (optional)
- 2 tablespoons Adobo seasoning or your favorite chicken seasoning
- One Pot Rice:
- ¼ cup canola oil
- 2 teaspoons minced garlic
- ½ medium onion, diced
- 2 small bay leaves
- 1 large bell pepper, sliced
- 1/2 cup tomato sauce
- 1 teaspoon cumin spice
- 2-3 tablespoons Fresh cilantro
- 2 cups uncooked long-grain rice
- 15.5 oz. can Pigeon Peas, rinsed and drained
- 1 teaspoon ground white pepper
- 1 cup pitted olives
- 4 cups chicken broth or water
- 1 packet Goya Sazon
- 1 teaspoon paprika (optional)
- Salt to taste
Directions:
- Wash chicken thighs, make a ½” slit on each side for faster cooking. Season with salt and rub both sides with adobo spice blend.
- Sear chicken in a skillet or oven-safe pot for 3 minutes on each side. Set aside.
- Preheat oven to 350 degrees F.
- Wash rice until water runs clear. Wipe the pan, add oil, onions, bell pepper, garlic, bay leaf, cilantro, and cumin. Sauté until soft.
- Add tomato sauce and rice, stir for a minute. Then, add remaining ingredients: chicken stock, pigeon peas, paprika, white pepper, olives, salt, and Sazon. Add chicken, 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.
Notes: Feel free to customize with additional vegetables or adjust spice levels according to your preference. This dish is perfect for gatherings, bringing the flavors of Puerto Rico to your table with minimal effort.
