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
Scale
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.
