If you’ve ever dreamed of capturing the vibrant, soulful flavors of the Caribbean in a single dish, then Mama’s Puerto Rican Chicken and Rice Recipe is exactly what you need in your kitchen. Bursting with a symphony of spices, tender chicken, and perfectly cooked rice, this recipe is a heartfelt celebration of Puerto Rican home cooking that always delivers warmth and comfort with every bite. Whether you’re cooking for a family dinner or looking to impress friends with authentic island flavors, this dish invites you to savor tradition and spice in a simple, satisfying way.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item is straightforward yet essential, combining to create a balance of boldness, freshness, and texture that defines this classic dish.
- Olive oil (2 tablespoons, divided): Helps brown the chicken beautifully and sautés the vegetables to release their flavor.
- Boneless skinless chicken thighs (1 ½ pounds): Juicy and tender, perfect for soaking up all the spices and sauce.
- Adobo seasoning blend: A mix of cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and pepper that forms the aromatic base of the dish.
- Garlic (3 cloves, minced): Brings an essential punch of savory warmth to the sofrito.
- Green pepper, white onion, and cilantro (¼ cup each, finely diced): Classic sofrito ingredients that add freshness and color.
- Jalapeno (optional, diced): Adds a gentle heat that livens up the dish if you like a mild kick.
- Tomato sauce (1 cup): Creates a rich, tangy sauce that ties all flavors together beautifully.
- Water (1 ¼ cups): Provides the necessary moisture for perfectly cooked rice.
- Basmati white rice (1 cup): Fluffy and fragrant, it soaks up the delicious sauce without becoming mushy.
- Frozen peas (⅔ cup): Little bursts of sweetness and color when mixed with the rice.
- Green olives (optional, ½ cup pitted): Bring a salty, briny complexity that deepens the overall flavor.
How to Make Mama’s Puerto Rican Chicken and Rice Recipe
Step 1: Marinate the Chicken
Start by tossing your boneless chicken thighs with one tablespoon of olive oil and the zesty adobo seasoning blend. This step is where the bold flavors of cumin, paprika, chili powder, and cayenne begin to transform the chicken, making every bite fragrant and delicious. Cover and let it marinate for 30 minutes if you have the time—it’s worth the wait!
Step 2: Brown the Chicken
Heat the remaining tablespoon of olive oil in a large deep skillet over medium-high heat. Add your marinated chicken, seasoning with a bit more salt and freshly ground black pepper. Cook each side for 4 to 5 minutes until you achieve that perfect golden-brown crust. This caramelization locks in flavor and juices. Once browned, remove the chicken and set it aside for now.
Step 3: Make the Sofrito
In the same skillet, throw in your minced garlic, diced green pepper, white onion, cilantro, and optional jalapeno. Sauté everything for 2 to 3 minutes until the vegetables soften and the kitchen fills with that unmistakable Puerto Rican sofrito aroma. This mixture is the heart and soul of the recipe, infusing it with bright and fresh layers of flavor.
Step 4: Add Spices and Liquids
Next, stir in the finely tuned spice mix—cumin, turmeric, coriander, garlic powder, oregano, salt, and black pepper—and let it cook for about 30 seconds. Then pour in the tomato sauce and water, stirring to combine everything beautifully. Bring this rich mixture to a gentle simmer, preparing the perfect bath for your rice and chicken.
Step 5: Cook Rice and Vegetables
Fold in the basmati rice, frozen peas, and the optional green olives for a touch of unexpected tanginess. Nestle the browned chicken right on top of this vibrant medley. Lower the heat to the gentlest simmer, cover the skillet, and let it cook undisturbed for 20 to 25 minutes. This slow steam will soften the rice perfectly and allow all those flavors to meld in harmony.
Step 6: Serve and Enjoy
Once the rice is tender and all the liquid has been absorbed, your Mama’s Puerto Rican Chicken and Rice Recipe is ready to serve. The chicken is juicy and infused with spices; the rice is fluffy and rich with sofrito goodness. Let’s dig in!
How to Serve Mama’s Puerto Rican Chicken and Rice Recipe
Garnishes
A sprinkle of freshly chopped cilantro is a classic way to brighten the dish. Adding a squeeze of lime juice right before serving adds a welcome pop of acidity that cuts through the richness beautifully.
Side Dishes
This meal is hearty on its own, but if you want to add some fresh contrast, a simple avocado salad or lightly dressed mixed greens can bring some coolness to the plate. For a true Puerto Rican feast, pair it with fried tostones or sweet plantains to bring in delightful textural variety.
Creative Ways to Present
For a fun twist, try serving the dish in hollowed-out bell peppers or atop a bed of leafy greens. You can also bake it briefly with cheese sprinkled on top for a creamy, baked rice variation that adds a whole new comfort level to this beloved recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Mama’s Puerto Rican Chicken and Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld together, making it a perfect next-day lunch or quick dinner.
Freezing
If you want to keep this deliciousness for longer, freeze portions in freezer-safe containers for up to 3 months. Just make sure to cool the food completely before packaging to maintain the best texture and flavor.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the rice if it seems dry. Avoid the microwave if you can, as reheating slowly preserves the chicken’s tenderness and the rice’s fluffy texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but be mindful of cooking time as they can dry out faster than thighs. Lower the heat after browning and keep an eye to ensure they remain juicy.
Is it possible to make this recipe vegetarian?
While this recipe is centered around chicken, you can swap the protein for hearty vegetables like mushrooms or tofu. Adjust cooking time accordingly, and consider boosting the seasoning to keep the flavors vibrant.
What can I substitute for basmati rice?
You can use long-grain white rice or even jasmine rice, but basmati’s slightly nutty aroma complements the dish best. Just be aware that cooking times might vary slightly with different rice types.
How spicy is Mama’s Puerto Rican Chicken and Rice Recipe?
The recipe has a balanced warmth thanks to the chili powder and cayenne, but the optional jalapeno can be omitted or added based on your spice preference. It’s easy to adjust!
Can I prepare the sofrito in advance?
Yes! Sofrito can be made ahead and refrigerated for up to a week or frozen in portions. It saves time and intensifies flavors, making your next cooking session effortless.
Final Thoughts
There’s something truly special about Mama’s Puerto Rican Chicken and Rice Recipe—it’s a delicious journey into the heart of Puerto Rican home cooking that’s just waiting for you to experience. Its layers of flavor, comforting textures, and vibrant aromas make it a timeless dish you’ll want to return to again and again. So, gather your ingredients, turn up the heat, and let this recipe bring a taste of the islands right to your dining table. Enjoy every joyful, savory bite!
Print
Mama’s Puerto Rican Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Mama’s Puerto Rican Chicken and Rice is a flavorful one-pot dish featuring tender marinated chicken thighs browned to perfection, then simmered with aromatic sofrito, spices, and basmati rice, creating a comforting and authentic Caribbean meal ready in just 45 minutes.
Ingredients
Chicken Marinade
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon red cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Sofrito and Rice Ingredients
- 3 cloves garlic, minced
- ¼ cup finely diced green pepper
- ¼ cup finely diced white onion
- ¼ cup finely diced cilantro
- Optional: 1 jalapeno, diced
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1 ¼ cups water
- 1 cup basmati white rice
- ⅔ cup frozen peas
- Optional: ½ cup pitted green olives
Instructions
- Marinate the chicken: In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil and the adobo seasoning mix made from cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and freshly ground black pepper. Cover and let it marinate for 30 minutes, or skip directly to the next step if short on time.
- Brown the chicken: Heat the remaining 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the marinated chicken pieces, season with additional salt and pepper, and cook each side for 4-5 minutes until nicely browned. Remove the chicken and set aside temporarily.
- Prepare the sofrito: Using the same skillet, add minced garlic, diced jalapeno (if using), finely diced green pepper, white onion, and cilantro. Sauté the mixture for 2-3 minutes until the ingredients are fragrant and softened, providing a flavorful base for the dish.
- Add spices and liquids: Stir in ground cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper; cook this spice blend in the sofrito for about 30 seconds to release their aromas. Pour in tomato sauce and water, stirring well to combine, then bring the mixture to a gentle simmer.
- Cook rice and vegetables with chicken: Fold in the basmati rice, frozen peas, and optional green olives into the skillet. Nestle the browned chicken pieces on top of the rice and vegetables. Lower the heat to low, cover the skillet, and let it simmer gently for 20-25 minutes until the rice is tender and the liquid is fully absorbed.
- Serve: Once cooked, garnish the dish with fresh cilantro and serve hot, optionally accompanied by a fresh squeeze of lime juice for a bright finish.
Notes
- If short on time, you may omit the marinating step but the flavors will be more intense with marination.
- Use a heavy-bottomed skillet or deep pan to prevent burning and allow even cooking of rice.
- For spicier dish, add more diced jalapeno or cayenne pepper to taste.
- Green olives add a salty bite but can be omitted or substituted with capers if preferred.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
