Description
Mama’s Puerto Rican Chicken and Rice is a flavorful and comforting one-pot dish featuring marinated chicken thighs browned to perfection, simmered with fragrant sofrito, spices, tomato sauce, and basmati rice. This traditional Caribbean recipe combines bold seasonings and fresh ingredients for an authentic taste of Puerto Rico, perfect for a cozy family meal.
Ingredients
Scale
Chicken and 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 Seasoning
- 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
Liquids and Rice
- 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 blend consisting of cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt, and freshly ground black pepper. Cover the bowl and allow the chicken to marinate for 30 minutes to infuse the flavors, or proceed to cooking immediately 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 thighs, seasoning them with a bit of extra salt and pepper. Cook each side for 4 to 5 minutes until they develop a beautiful golden-brown crust. Once browned, remove the chicken from the skillet and set aside.
- Make the sofrito: Using the same skillet, add minced garlic, diced jalapeno (if using), green pepper, white onion, and cilantro. Sauté for 2 to 3 minutes until the vegetables are fragrant and softened, creating the flavorful base known as sofrito.
- Add spices and liquids: Stir in the ground cumin, turmeric, coriander, garlic powder, oregano, salt, and black pepper. Let the spices cook for about 30 seconds to release their aroma. Then, pour in the tomato sauce and water, stirring to combine all ingredients evenly. Bring the mixture to a gentle simmer.
- Cook rice and vegetables: Fold in the basmati rice, frozen peas, and optional green olives into the simmering sauce. Place the browned chicken thighs on top of the rice mixture. Reduce the heat to low, cover the skillet with a lid, and let everything simmer gently for 20 to 25 minutes. Cook until the rice is tender and all liquid is absorbed.
- Serve: Once cooked, garnish the dish with fresh cilantro and serve hot. Optionally, add a squeeze of lime to enhance the bright, vibrant flavors typical of Puerto Rican cuisine.
Notes
- Use boneless, skinless chicken thighs for tender, juicy meat that cooks evenly.
- Adjust the amount of cayenne pepper or jalapeno to control the heat level.
- If you prefer, substitute basmati rice with long-grain white rice but adjust water quantity accordingly.
- For a vegetarian version, omit chicken and add extra vegetables like bell peppers and mushrooms, cooking the rice in vegetable broth.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
