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Puerto Rican Chicken and Rice

Puerto Rican Chicken and Rice
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Discover the authentic flavors of Puerto Rican Chicken and Rice with this easy, one-pot recipe. Featuring tender marinated chicken, savory sofrito, and flavorful rice cooked to perfection with spices and broth, this dish brings traditional Puerto Rican comfort food right to your home. Perfect for family dinners or entertaining, it’s a versatile, hearty meal that balances vibrant flavors with simplicity.

Ingredients

Scale

Protein

  • 4–6 bone-in chicken thighs or drumsticks

Rice and Base

  • 2 cups long grain white rice
  • 1 cup sofrito (blend of onions, garlic, peppers, and herbs)
  • 3 cups chicken broth

Seasonings and Sauces

  • 2 teaspoons adobo seasoning
  • Salt and pepper to taste
  • 1 cup tomato sauce or 1 can (14 oz) diced tomatoes

Vegetables and Oils

  • 1 large bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • 1/2 cup green peas (optional)

Garnishes

  • Fresh cilantro or parsley, chopped
  • Lime wedges (optional)

Optional Add-ins and Variations

  • Sliced jalapeños or hot sauce for spice
  • Mushrooms, tofu, or chickpeas to substitute chicken for vegetarian version
  • Brown rice instead of white rice (adjust cooking time)
  • Extra veggies: corn, carrots, zucchini
  • Smoked pork shoulder or smoked sausage for added flavor

Instructions

  1. Marinate the Chicken: Season chicken thighs or drumsticks evenly with adobo seasoning, salt, and pepper. Let them marinate for at least 30 minutes to deepen flavor and ensure juicy meat.
  2. Prepare the Sofrito Base: Heat olive oil in a large pot or deep skillet over medium heat. Add sofrito, diced bell peppers, and minced garlic. Sauté until fragrant and softened to build a flavorful base.
  3. Brown the Chicken: Push the sofrito mixture to one side of the pot and place the marinated chicken skin-side down. Brown the chicken for about 5 minutes on each side until a golden crust forms.
  4. Add Tomato Sauce and Rice: Pour in the tomato sauce and stir well to combine with the sofrito. Add the rice and stir to coat each grain evenly with the sauce and spices.
  5. Pour in Broth and Simmer: Pour chicken broth over the mixture, ensuring the rice and chicken are covered. Bring to a boil, then reduce heat to low. Cover and simmer gently for 25-30 minutes until rice is tender and chicken is cooked through.
  6. Add Peas and Garnish: Five minutes before cooking finishes, sprinkle green peas into the pot. Once done, remove from heat and garnish with freshly chopped cilantro or parsley. Serve with lime wedges if desired.

Notes

  • Pre-soaking the rice for 15-20 minutes reduces cooking time and yields fluffier rice.
  • Sear the chicken well to develop a golden crust that locks in juices and flavor.
  • Do not stir the rice once simmering to avoid a mushy texture.
  • Homemade sofrito offers the freshest and most authentic flavor; store-bought is a convenient alternative.
  • Adjust broth quantities according to your rice brand and desired rice texture.

Nutrition

Keywords: Puerto Rican chicken and rice, arroz con pollo, Latin cuisine, one pot meal, sofrito, adobo, comfort food, gluten free

Find it online: https://homemademealz.com/puerto-rican-chicken-and-rice/