Puerto Rican Chicken and Rice

Name: Puerto Rican Chicken and Rice
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 people
Ingredients: 1 teaspoon fine sea salt; 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon oregano; ½ teaspoon ground black pepper; ½ teaspoon sweet paprika; ¼ teaspoon Turmeric; ¼ teaspoon cayenne pepper; ½ teaspoon fine sea salt; ½ teaspoon ground black pepper; ½ teaspoon onion powder; ½ teaspoon sweet paprika; ½ teaspoon oregano; ¼ teaspoon Coriander; ¼ teaspoon cumin; ¼ teaspoon Turmeric; ¼ cup green bell pepper; ¼ cup onion; 2 garlic cloves; ¼ cup cilantro; 1 small Jalapeño; 2 tablespoons canola oil; 4 chicken thighs; 4 chicken legs; ¼ cup green olives; 2 tablespoons capers; 1 ½ cups tomato sauce; 1½ cups long grain white rice; 4 cups low-sodium chicken stock; ½ cup frozen peas

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
6 people
Calories
531 kcal
Course
Main Course
Cuisine
Puerto Rican

Puerto Rican Chicken and Rice

Freya Patterson

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Puerto Rican chicken and rice is the ultimate one-pot meal. The ingredients are simmered together with sofrito and traditional Puerto Rican seasonings, resulting in a tender and incredibly flavorful dish.

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Ingredients

Servings

Adobo seasoning for the chicken:

1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon ground black pepper
½ teaspoon sweet paprika
¼ teaspoon Turmeric
¼ teaspoon cayenne pepper

Sazon seasoning for the rice:

½ teaspoon fine sea salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon sweet paprika
½ teaspoon oregano
¼ teaspoon Coriander
¼ teaspoon cumin
¼ teaspoon Turmeric

Sofrito ingredients:

¼ cup green bell pepper finely diced about ½ a small pepper
¼ cup onion finely chopped about ½ a small onion
2 garlic cloves finely minced
¼ cup cilantro or culantro finely chopped
1 small Jalapeño finely chopped

Chicken and rice:

2 tablespoons canola oil
4 chicken thighs Note 1
4 chicken legs
¼ cup green olives sliced 50 g
2 tablespoons capers
1 ½ cups tomato sauce 350 g
1½ cups long grain white rice 350 g, Note 2
4 cups low-sodium chicken stock 950 ml Note 3
½ cup frozen peas 75 g
¾ teaspoon fine sea salt
½ teaspoon freshly ground pepper
cilantro to serve, optional

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Instructions

Adobo seasoning: Mix all the spices in a small bowl. Set aside.1 teaspoon fine sea salt + 1 teaspoon garlic powder + 1 teaspoon cumin + 1 teaspoon oregano + ½ teaspoon ground black pepper + ½ teaspoon sweet paprika + ¼ teaspoon turmeric + ¼ teaspoon cayenne pepper
Sazon seasoning: Mix all the spices in a small bowl. Set aside.½ teaspoon fine sea salt + ½ teaspoon ground black pepper + ½ teaspoon onion powder + ½ teaspoon sweet paprika + ½ teaspoon oregano + ¼ teaspoon coriander + ¼ teaspoon cumin + ¼ teaspoon turmeric
Sofrito: Finely chop all the ingredients. Set aside.¼ cup green bell pepper + ¼ cup onion + 2 garlic cloves + ¼ cup cilantro + 1 small jalapeno
Season chicken: Dry the chicken with paper towels. Rub it well with the adobo seasoning.4 chicken thighs + 4 chicken legs
Sear chicken in the hot oil until golden brown on both sides, about 5 minutes per side. Remove it from the pot. Pour most of the rendered fat away, leaving only about 2 tablespoons in the pot.2 tablespoons canola oil
Cook sofrito in the same pot for 3 minutes.
Add tomato sauce, capers, and sliced olives to the pot and cook gently for about 3 minutes.1 ½ cups tomato sauce / 350 g + 2 tablespoons capers + ¼ cup green olives / 50 g
Add rice and sazon seasoning and stir well. Add chicken stock, salt, and pepper, and stir again.1½ cups long grain white rice / 350 g + 4 cups low-sodium chicken stock/ 950 ml + ¾ teaspoon fine sea salt + ½ teaspoon freshly ground pepper
Simmer: Bring to a boil and cook, uncovered, for 10 minutes until some of the liquid has cooked off. Add the peas, cover the pot, and cook for another 15-20 minutes until the chicken is cooked through.½ cup frozen peas / 75 g
Check: The chicken should have an internal temperature of 165°F/74°C. You can also cut one thigh near the bone. The flesh should be white without red or pink traces.
Let rest for 5 minutes before serving. Top the chicken and rice with fresh cilantro if desired.cilantro

Notes

Chicken: You can use only thighs if you like, but I can’t fit 8 thighs into my largest pot. It works with 4 thighs and 4 drumsticks.
Medium-grain rice, like the one used in Puerto Rico, would be ideal. However, as that is hard to find, you can use long-grain white rice.
Stock: Ensure the stock is low-sodium; otherwise, the dish will be too salty. If you don’t have low-sodium, thin it 1:1 with water or use only water.

Nutrition Information

Show Details

Serving 1/6 of the dish Calories 531kcal (27%) Carbohydrates 48g (16%) Protein 30g (60%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 120mg (40%) Sodium 1507mg (63%) Potassium 745mg (21%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 758IU (15%) Vitamin C 16mg (18%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 531 kcal

% Daily Value*

Serving	1/6 of the dish
Calories	531kcal	27%
Carbohydrates	48g	16%
Protein	30g	60%
Fat	25g	38%
Saturated Fat	6g	30%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Cholesterol	120mg	40%
Sodium	1507mg	63%
Potassium	745mg	16%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	758IU	15%
Vitamin C	16mg	18%
Calcium	67mg	7%
Iron	3mg	17%