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4.7 from 9 votes

Puerto Rican Chicken and Rice

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. Season chicken: Dry the chicken with paper towels. Rub it well with the adobo seasoning.4 chicken thighs + 4 chicken legs
  5. 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
  6. Cook sofrito in the same pot for 3 minutes.
  7. 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
  8. 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
  9. 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
  10. 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.
  11. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.