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
Scale
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.
