If you’re craving a meal that feels like a warm hug from your abuela, look no further than Mama’s Puerto Rican Chicken and Rice Recipe. This vibrant, comforting dish brings together tender, spiced chicken thighs nestled atop fluffy basmati rice simmered with savory tomato sauce, fresh herbs, and just the right kick of heat. Every bite bursts with layers of flavor, thanks to the wonderful blend of aromatic spices and fresh vegetables. It’s a celebration of Puerto Rican home cooking that’s both simple to prepare and spectacular to enjoy.
Ingredients You’ll Need
These straightforward ingredients come together to create a deeply satisfying dish. Each element plays a vital role, whether it’s adding color, texture, or that unmistakable Puerto Rican flair that makes this chicken and rice recipe truly special.
- 2 tablespoons olive oil, divided: Olive oil helps brown the chicken beautifully and sauté the aromatics.
- 1 ½ pounds boneless skinless chicken thighs: Juicy thighs stay tender and soak up the seasoning perfectly.
- 1 teaspoon cumin: Adds earthy warmth and complements the vibrant flavors.
- ¾ teaspoon paprika: Brings gentle smokiness and a lovely red hue.
- ½ teaspoon chili powder: Introduces a subtle heat without overpowering.
- ½ teaspoon red cayenne pepper: For an extra kick that wakes up your taste buds.
- ½ teaspoon onion powder: Enhances savory depth throughout the dish.
- ½ teaspoon garlic powder: Layers in rich, aromatic garlic flavor.
- ¼ teaspoon coriander: A hint of citrusy brightness to balance spices.
- ½ teaspoon salt and freshly ground black pepper: Essential for seasoning and bringing all flavors together.
- 3 cloves garlic, minced: Fresh garlic provides sharp, fragrant notes.
- ¼ cup finely diced green pepper: Adds subtle sweetness and texture.
- ¼ cup finely diced white onion: Creates a flavorful base for the rice.
- ¼ cup finely diced cilantro: Offers fresh, herbal brightness.
- Optional: 1 jalapeno, diced: For those who like a spicier punch.
- ¼ teaspoon ground coriander: Enhances the earthy citrus profile.
- ¼ teaspoon cumin: Reinforces the warm, aromatic backbone of the dish.
- ¼ teaspoon ground turmeric: Adds golden color and subtle earthiness.
- ¼ teaspoon garlic powder: To boost the garlic flavor throughout.
- ¼ teaspoon oregano: Gives a slightly peppery, herbaceous touch.
- ¼ teaspoon salt and ¼ teaspoon black pepper: Additional seasoning for the rice and sauce.
- 1 cup tomato sauce: Brings acidity and richness as the rice cooks.
- 1 ¼ cups water: Needed for perfectly fluffy rice.
- 1 cup basmati white rice: The perfect long-grain rice for absorbing all those delicious flavors.
- ⅔ cup frozen peas: Adds pops of sweetness and a lovely green contrast.
- Optional: ½ cup pitted green olives: For a briny, salty surprise that’s traditionally Puerto Rican.
How to Make Mama’s Puerto Rican Chicken and Rice Recipe
Step 1: Marinate the Chicken
Start by tossing the chicken thighs in a bowl with 1 tablespoon of olive oil and the vibrant adobo seasoning mix of cumin, paprika, chili powder, cayenne, onion powder, garlic powder, coriander, salt, and pepper. Letting these flavors soak into the chicken for at least 30 minutes makes all the difference. If you’re pressed for time, you can skip the wait, but marinating truly deepens the taste.
Step 2: Brown the Chicken
Heat the remaining tablespoon of olive oil in a large deep skillet over medium-high heat. Add the marinated chicken and season once more with salt and pepper to ensure a perfect balance. Cook each side for 4 to 5 minutes until a lovely golden crust forms. Then remove the chicken and set it aside while we create the magic with the veggies and spices.
Step 3: Sauté the Aromatics
In that same skillet, toss in the minced garlic, diced jalapeno (if using), green pepper, onion, and cilantro. Sauté them for 2 to 3 minutes until everything becomes fragrant and tender. This quick step builds a rich flavor base that makes the rice sing.
Step 4: Spice It Up and Simmer
Sprinkle in the cumin, turmeric, coriander, garlic powder, oregano, salt, and pepper. Let the spices toast for about 30 seconds to release their oils and boost their aroma. Then pour in the tomato sauce and water, stirring everything together. Bring this mixture to a gentle simmer—your kitchen will smell incredible at this point!
Step 5: Cook the Rice with Chicken
Carefully fold in the basmati rice, peas, and olives if you’re using them. Nestle the browned chicken thighs right on top of the rice. Lower the heat to a gentle simmer, cover the skillet, and let everything cook for 20 to 25 minutes. The rice will absorb all those amazing flavors, and the chicken will finish cooking tender and juicy.
Step 6: Serve It Up
Once the rice is fluffy and the liquid fully absorbed, it’s time to add a fresh finishing touch with bright cilantro and a squeeze of lime. Serve it hot and watch everyone’s faces light up with that first flavorful bite of Mama’s Puerto Rican Chicken and Rice Recipe.
How to Serve Mama’s Puerto Rican Chicken and Rice Recipe
Garnishes
Fresh cilantro leaves and a squeeze of lime juice provide just the right brightness to balance the rich, spiced chicken and tomato-infused rice. You can also sprinkle some chopped green onions or add a few thin slices of avocado for creaminess. These simple touches elevate the dish to next-level deliciousness.
Side Dishes
To round out the meal, creamy mashed plantains or a crisp cabbage slaw work beautifully alongside. A tangy pineapple salsa or pickled red onions can add a burst of fresh flavor that contrasts perfectly with the warm spices of this Puerto Rican classic.
Creative Ways to Present
Serve the chicken and rice in shallow bowls or on a large platter family-style so everyone can help themselves. For festive occasions, garnish with thinly sliced bell peppers in bright colors or a few lime wedges around the edges. You could even stuff the chicken and rice into soft tortillas for a playful twist on the traditional presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover portions in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your next meal just as tasty. Make sure the chicken and rice have completely cooled before sealing the container to keep everything fresh.
Freezing
This recipe freezes wonderfully! Portion out the chicken and rice into freezer-safe containers or bags, removing as much air as possible. It keeps well for up to 2 months. When you want a comforting meal fast, it’s all ready to heat up and enjoy.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of water if the rice feels dry. Cover while warming to maintain moisture, so you get tender chicken and fluffy rice every time.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but be mindful of cooking times to avoid drying them out. Thighs stay juicier and absorb flavors better, which is why they’re my top choice for Mama’s Puerto Rican Chicken and Rice Recipe.
Is it okay to use other types of rice?
You can substitute with other long-grain rice varieties, but basmati or similar fragrant rice is ideal because it stays fluffy and absorbs the spices perfectly. Avoid short-grain rice as it can become mushy.
How spicy is this dish?
The recipe has a mild to medium heat level that you can adjust. Leaving out the jalapeno or reducing the cayenne makes it milder, while adding more chili powder or jalapeno will turn up the heat.
Can I make this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your tomato sauce label to make sure no gluten-containing ingredients are added.
What can I use instead of olives?
If you’re not an olive fan, you can skip them or add pimento-stuffed green olives for a different flavor. Some like to substitute with capers for a similar briny punch.
Final Thoughts
Cooking Mama’s Puerto Rican Chicken and Rice Recipe is like inviting a little slice of Puerto Rico into your kitchen. Its cozy warmth and incredible layers of flavor make it a dependable weeknight winner or a special weekend treat. Trust me, once you try this recipe, it will easily become one of your all-time favorites to share with family and friends!
Print
Mama’s Puerto Rican Chicken and Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Mama’s Puerto Rican Chicken and Rice is a flavorful one-pot dish featuring tender marinated chicken thighs cooked with vibrant spices, aromatic vegetables, and fluffy basmati rice. This easy-to-make meal balances smoky, spicy, and savory elements typical of Puerto Rican cuisine, perfect for a comforting family dinner.
Ingredients
Chicken 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
Vegetables and Aromatics
- 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
Spice Mix For Sauce
- 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
Other Ingredients
- 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 olive oil and the blend of adobo spices: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt, and freshly ground black pepper. Cover and let it marinate for 30 minutes to allow the flavors to penetrate the meat. If short on time, proceed directly to cooking.
- Brown the Chicken: Heat the remaining 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the marinated chicken pieces, seasoning again lightly with salt and pepper. Cook each side for 4-5 minutes until the chicken is nicely browned and seared on the outside. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add minced garlic, diced jalapeno (if using), green pepper, white onion, and cilantro. Sauté for 2-3 minutes, stirring frequently, until the vegetables soften and the mixture becomes fragrant.
- Add Spices and Liquids: Stir in the ground coriander, cumin, turmeric, garlic powder, oregano, salt, and black pepper. Cook for about 30 seconds to toast the spices. Then pour in the tomato sauce and water, stirring to combine. Bring the mixture to a gentle simmer.
- Cook the Rice with Chicken: Fold in the basmati rice, frozen peas, and olives if using, making sure the rice is evenly distributed in the sauce. Place the browned chicken pieces on top of the rice. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is tender and the liquid is fully absorbed.
- Serve: Once cooked, garnish with fresh cilantro and serve the dish hot. Optionally, add a squeeze of lime to brighten the flavors before enjoying this hearty Puerto Rican meal.
Notes
- For more heat, include the diced jalapeno or add extra cayenne pepper to the marinade.
- Use boneless skinless chicken thighs for tenderness and juiciness; bone-in can be substituted but will increase cooking time.
- If using regular long grain rice instead of basmati, adjust water quantity slightly and monitor cooking time.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This dish can be made gluten-free by ensuring all spices and tomato sauce are certified gluten-free.
