One Pot Puerto Rican Chicken and Rice
Ingredients
The chicken
-
2-2½
pounds
chicken thighs
-
1½
teaspoon
salt
-
½
teaspoon
sazon seasoning
-
2
tablespoons
adobo seasoning
The rice and sofrito
-
2
tablespoons
canola oil
-
2
teaspoons
minced garlic
-
½
medium
onion, diced
-
2
small
bay leaves
-
1
large
bell pepper, diced
-
½
cup
tomato sauce
-
1
teaspoon
cumin
-
2-3
tablespoons
fresh cilantro, chopped
-
2
cups
uncooked long-grain rice
-
1
can
pigeon peas, rinsed and drained
-
1
teaspoon
white pepper
-
1
cup
pitted olives
-
4
cups
chicken broth
-
1
packet
Goya Sazon
-
1
teaspoon
paprika
-
to taste
salt
Instructions
- Wash and prepare the chicken thighs, seasoning them with salt.
- Rub the chicken with adobo seasoning and sear in a skillet for about 6 minutes.
- Preheat the oven to 350℉ (175℃).
- Wash the rice until the water runs clear.
- Sauté onions, bell pepper, garlic, bay leaf, cilantro, and cumin in oil until soft.
- Add tomato sauce and rice, stirring to coat the rice.
- Combine chicken stock, pigeon peas, paprika, white pepper, olives, salt, and sazon with the rice mixture.
- Add the seared chicken and bring to a boil.
- Bake uncovered for 30-35 minutes until the chicken is fully cooked.
- Let cool for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
854
Total fat
44g
Total carbohydrates
75g
Total protein
40g
Sodium
2175mg
Cholesterol
188mg
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