One Pot Garlic Chicken & Spanish Rice
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Servings
6
-
Calories
320 kcal
-
Course
Main Course, Dinner
-
Cuisine
South American
One Pot Garlic Chicken & Spanish Rice
Description
One Pot Garlic Chicken & Spanish Rice pairs bone-in, skin-on chicken thighs with a robustly seasoned rice base. The chicken is coated in a blend of Sazon, adobo, oregano, salt, and cooking oil, then seared to develop a flavorful crust. The rice is cooked with pigeon peas, sofrito, tomato sauce, garlic, onions, and additional seasonings for a savory profile. After initial searing and partially cooking the rice mixture, the chicken is placed back atop the rice to finish cooking covered, allowing flavors to meld and the rice to absorb the liquids fully.
The dish balances tender, well-seasoned chicken with aromatic, slightly spiced rice, enhanced by the earthy pigeon peas and herbal oregano. The method ensures the chicken retains moisture while the rice finishes cooking in the same pot, simplifying preparation and cleanup.
This combination works well as a standalone main meal, where the protein and starch components are integrated in one dish. Garnishing with fresh cilantro and lime wedges adds brightness and fresh contrast to the hearty, comforting dish.
Since chicken thighs may cook faster than the rice depending on size, the notes suggest removing the chicken early if done, and finishing cooking in the oven to prevent overcooking the rice or chicken. Rinsing the rice before use is recommended to manage starchiness and texture.
Ingredients
For the chicken
- 5-6 chicken thighs Use whichever you like, this is my personal favorite!, bone-in; skin on
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tsp Sazon seasoning
- 1 tsp salt
- 1 tsp adobo seasoning
- 1 tsp oregano
For the rice
- 2 tbsps neutral cooking oil generic cooking oil
- 2 cups long grain rice *long grain is best for this recipe but you can also use medium gain rice! My favorite brand of rice is canilla. rinse your rice!
- 4 cups water
- 1 cup pigeon peas also referred to as pigeon peas, aka gandules beans
- 2 teaspoons Sazon seasoning
- ¼ cup sofrito
- ¼ cup tomato sauce
- 2 tbsps garlic minced
- ¼ cup onion chopped
- 1 tsp salt
- 1 tsp oregano
Instructions
- Start by patting dry chicken. Then, in a small bowl, combine oil, Sazon, adobo, salt, and oregano.
- Pour the oil mixture over the chicken and mix it in.
- In a large skillet, add oil and sear the chicken on high heat for 3-5 minutes on each side. Remove and set aside.
- In the same pan, sauté the onion, minced garlic and sofrito until softened. Add in tomato sauce, gandules, Sazon, salt, oregano, and water. Mix in rinsed rice.
- Cook rice on high for 5-10 minutes or until most of the water is absorbed.
- Add the seared chicken on top of the rice and continue to cook the rice covered on low heat for another 20 minutes.
- Garnish with cilantro and limes.
Notes
- Rinse the rice thoroughly before cooking to improve texture.
- If chicken thighs cook faster than rice, remove them and finish cooking in the oven to avoid overcooking.
- Garnish with cilantro and lime to add fresh flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
