Description
Mama’s Puerto Rican Chicken and Rice is a flavorful one-pot meal featuring marinated and browned chicken thighs simmered with aromatic sofrito, spices, and basmati rice. This traditional recipe combines the warmth of cumin, paprika, and garlic with fresh vegetables and optional green olives for a vibrant, comforting dish perfect for a home-cooked family dinner.
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 Spices
- 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 made from cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and freshly ground black pepper. Cover and let the chicken marinate for 30 minutes to develop flavor, or proceed directly to cooking if short on time.
- Brown the chicken: Heat the remaining 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the marinated chicken thighs, seasoning with extra salt and pepper to taste. Cook each side for 4 to 5 minutes until the chicken is nicely browned. Remove the chicken from the skillet and set aside.
- Make the sofrito: Using the same skillet, add the minced garlic, diced jalapeno (if using), green pepper, white onion, and cilantro. Sauté the mixture for 2 to 3 minutes until fragrant and softened, deglazing any browned bits from the chicken for extra flavor.
- Add spices and liquids: Stir in the ground cumin, turmeric, coriander, garlic powder, oregano, salt, and black pepper, cooking for about 30 seconds to release their aromas. Then add the tomato sauce and water, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Cook the rice and vegetables: Fold in the basmati rice, frozen peas, and green olives if using. Nestle the browned chicken thighs on top of the rice mixture, reduce the heat to low, and cover the skillet with a lid. Let it simmer gently for 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed.
- Serve: Garnish the dish with fresh cilantro and serve hot. A squeeze of lime juice over each serving adds a bright finishing touch to this hearty Puerto Rican classic.
Notes
- For spicier flavor, increase the amount of cayenne and add the optional jalapeno.
- Using basmati rice helps keep the grains fluffy and separate during cooking.
- Green olives add a nice salty contrast but can be omitted for a milder taste.
- Leftovers reheat well and the flavors deepen after a day.
