Mama’s Puerto Rican Chicken and Rice

From the moment I first tasted Mama’s Puerto Rican Chicken and Rice, I knew I had stumbled upon a treasure. Every bite carries the warmth of family gatherings and the rich, vibrant flavors of Puerto Rican cuisine. My mama would often prepare this dish during special occasions, filling our home with the tantalizing aromas of spices and roasted chicken. As a child, I loved the way the golden rice glistened, mixed with colorful veggies and tender chicken, all coming together in a comforting embrace. It’s not just a meal; it’s a story told through flavors that brings us closer to our roots.

This recipe is more than just food; it’s a connection to my heritage. I can still picture my mother bustling around the kitchen, teaching me the importance of each ingredient. The sizzling sound of the chicken hitting the hot pan, the fragrant sofrito made with fresh garlic and peppers, and the careful stirring of the rice all blend into a symphony of culinary magic. Whether you’re trying to impress guests at a dinner party or simply want to savor a comforting dish at home, Mama’s Puerto Rican Chicken and Rice is the perfect choice.

As you prepare this dish, you’ll discover the joy of creating something that warms not only your stomach but also your heart. The combination of spices creates a delightful depth of flavor that will have everyone asking for seconds. So, roll up your sleeves, and let’s dive into this delicious journey together!

What You Need for Mama’s Puerto Rican Chicken and Rice

Gathering the right ingredients is crucial for achieving the authentic flavors of Mama’s Puerto Rican Chicken and Rice. Each component not only enhances the dish’s taste but also contributes to its vibrant color and texture. The star of the show, of course, is the chicken, which pairs beautifully with the aromatic spices and fluffy rice. Together, these ingredients create a harmonious blend that’s both comforting and satisfying.

• 2 tablespoons olive oil, divided – This helps in browning the chicken and adds richness to the dish.
• 1 ½ pounds boneless skinless chicken thighs – Tender and juicy, these thighs absorb all the delicious flavors.
• 1 teaspoon cumin – Adds a warm, earthy flavor to the chicken.
• ¾ teaspoon paprika – Brings color and a mild sweetness.
• ½ teaspoon chili powder – A touch of heat to elevate the dish.
• ½ teaspoon red cayenne pepper – Optional for those who like it spicier!
• ½ teaspoon onion powder – Enhances the savory notes.
• ½ teaspoon garlic powder – Adds a robust garlic flavor.
• ¼ teaspoon coriander – Brings a citrusy note that brightens the dish.
• ½ teaspoon salt – Seasoning is crucial for enhancing all flavors.
• Freshly ground black pepper – To taste, for an extra kick.
• 3 cloves garlic, minced – Fresh garlic is a must for the sofrito.
• ¼ cup finely diced green pepper – Adds sweetness and crunch.
• ¼ cup finely diced white onion – For a classic flavor base.
• ¼ cup finely diced cilantro – Freshness and brightness!
• 1 jalapeno, diced (optional) – For those who enjoy more heat.
• ¼ teaspoon ground coriander – A lovely complement to the spices.
• ¼ teaspoon ground turmeric – Adds color and an earthy flavor.
• ¼ teaspoon oregano – A classic herb in many Puerto Rican dishes.
• 1 cup tomato sauce – Provides a tangy base for the rice.
• 1 ¼ cups water – Necessary to cook the rice properly.
• 1 cup basmati white rice – Light and fluffy, perfect for this dish.
• ½ cup frozen peas (or rinsed and drained pigeon peas) – Adds color and nutrients.
• ½ cup pitted green olives (optional) – A briny addition that enhances the flavor.

Recipe Directions for Mama’s Puerto Rican Chicken and Rice

Cooking Mama’s Puerto Rican Chicken and Rice is a delightful experience that will fill your home with amazing aromas. Let’s dive into the steps that will lead you to this flavorful dish. Follow along carefully, and you’ll be enjoying a plate of comfort in no time!

1. Add the chicken to a large bowl. Pour in 1 tablespoon of olive oil and sprinkle in your adobo seasoning: cumin, paprika, chili powder, red cayenne pepper, onion powder, garlic powder, coriander, salt, and black pepper. Use your clean hands to mix everything together, ensuring the chicken is well-coated. Cover this mixture and allow it to marinate for about 30 minutes. If you’re in a rush, you can skip this step and start cooking right away!
2. Heat a large, deep skillet over medium-high heat and add the remaining tablespoon of olive oil. Once the oil is hot, carefully place the marinated chicken in the skillet, seasoning it with a bit more salt and pepper. Cook until browned for about 4 to 5 minutes on one side. Flip the chicken and cook for an additional 4 to 5 minutes. Once browned, remove the chicken from the pan and set it on a plate.
3. In the same skillet, you should have enough grease left from the chicken for sautéing. Add in the minced garlic, jalapeno, green pepper, onion, and cilantro. Sauté these for about 2 to 3 minutes until the vegetables are tender and fragrant.
4. Now it’s time to add your spices, known as homemade sazon spices: cumin, turmeric, coriander, garlic powder, oregano, salt, and black pepper. Let these spices cook for about 30 seconds to release their flavors.
5. Add in the tomato sauce and water, stirring well to combine everything. Bring this mixture to a simmer.
6. Once simmering, fold in the rice, peas, and the olives if you’re using them. Make sure everything is evenly distributed. Finally, place the browned chicken on top of the mixture.
7. Reduce the heat to low, cover the skillet tightly, and cook for about 20 to 25 minutes. This allows the rice to absorb the flavors while cooking through.
8. After 20 to 25 minutes, check to see if most of the liquid has been absorbed and the rice is cooked. This is the moment to serve your delicious Mama’s Puerto Rican Chicken and Rice! Be sure to garnish with fresh cilantro and a squeeze of lime juice for an added burst of flavor.
9. If you’re meal prepping, divide the rice into meal prep containers, topping each with a piece of chicken and a sprinkle of cilantro.

Ways to Adapt This Recipe

Every cook has a unique touch, and there are countless ways to adapt Mama’s Puerto Rican Chicken and Rice to suit your taste and preferences. Here are some ideas to get you started!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
• Freezing: You can freeze portions of the dish for later consumption. Just ensure it’s cooled completely before transferring it to a freezer-safe container.
• Pairing: Serve with a fresh salad or steamed vegetables for a balanced meal.
• Variations: Add other vegetables like corn, carrots, or zucchini to the dish for extra nutrition.
• Herbs: Experiment with different herbs like parsley or thyme to change the flavor profile.

Serving Suggestions

When it comes to serving Mama’s Puerto Rican Chicken and Rice, the possibilities are endless. Here are some delightful ideas to enhance your dining experience:

• Garnish: Always top with fresh cilantro and a squeeze of lime juice to brighten the flavors.
• Pair with Avocado: Serve slices of ripe avocado on the side for a creamy contrast to the dish.
• Perfect for Gatherings: This dish is great for family dinners, potlucks, or celebrations, as it easily serves multiple people.
• Seasonal Sides: Complement it with seasonal vegetables such as grilled asparagus or roasted bell peppers.
• Storage Tips: If you have leftovers, store them in meal prep containers. This dish can be enjoyed for lunch throughout the week.

FAQ

Conclusion

Mama’s Puerto Rican Chicken and Rice is a delightful dish that offers a taste of tradition and comfort. With its rich flavors and satisfying ingredients, this recipe is sure to become a favorite in your home. I encourage you to try it for your next family meal or gathering. You won’t be disappointed with the joyful experience it brings to your table!

Mama’s Puerto Rican Chicken and Rice

The ultimate comfort food, Mama’s Puerto Rican Chicken and Rice is packed with flavor and easily prepared for a weeknight dinner. Tender chicken is simmered with spices and fluffy rice, creating a deliciously satisfying meal. Bring a taste of Puerto Rico to your table tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Puerto Rican

Servings 4 servings

Calories 450 kcal

Equipment

• Food Processor
• Skillet
• Cutting Board
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Saucepan

Ingredients

  

• 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
• 3 cloves garlic minced
• ¼ cup finely diced green pepper
• ¼ cup finely diced white onion
• ¼ cup finely diced cilantro
• 1 jalapeno diced jalapeno optional
• ¼ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon oregano
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice (don’t use brown, it will take too long to cook)
• ½ cup frozen peas (or rinsed and drained pigeon peas)
• ½ cup pitted green olives optional

Instructions

 

• Add the chicken to a large bowl. Pour in 1 tablespoon of olive oil and sprinkle in your adobo seasoning: cumin, paprika, chili powder, red cayenne pepper, onion powder, garlic powder, coriander, salt, and black pepper. Use your clean hands to mix everything together, ensuring the chicken is well-coated. Cover this mixture and allow it to marinate for about 30 minutes. If you’re in a rush, you can skip this step and start cooking right away!
• Heat a large, deep skillet over medium-high heat and add the remaining tablespoon of olive oil. Once the oil is hot, carefully place the marinated chicken in the skillet, seasoning it with a bit more salt and pepper. Cook until browned for about 4 to 5 minutes on one side. Flip the chicken and cook for an additional 4 to 5 minutes. Once browned, remove the chicken from the pan and set it on a plate.
• In the same skillet, you should have enough grease left from the chicken for sautéing. Add in the minced garlic, jalapeno, green pepper, onion, and cilantro. Sauté these for about 2 to 3 minutes until the vegetables are tender and fragrant.
• Now it’s time to add your spices, known as homemade sazon spices: cumin, turmeric, coriander, garlic powder, oregano, salt, and black pepper. Let these spices cook for about 30 seconds to release their flavors.
• Add in the tomato sauce and water, stirring well to combine everything. Bring this mixture to a simmer.
• Once simmering, fold in the rice, peas, and the olives if you’re using them. Make sure everything is evenly distributed. Finally, place the browned chicken on top of the mixture.
• Reduce the heat to low, cover the skillet tightly, and cook for about 20 to 25 minutes. This allows the rice to absorb the flavors while cooking through.
• After 20 to 25 minutes, check to see if most of the liquid has been absorbed and the rice is cooked. This is the moment to serve your delicious Mama’s Puerto Rican Chicken and Rice! Be sure to garnish with fresh cilantro and a squeeze of lime juice for an added burst of flavor.
• If you're meal prepping, divide the rice into meal prep containers, topping each with a piece of chicken and a sprinkle of cilantro.

Notes

• Do not use brown rice: It takes a lot longer to cook and I would NOT recommend it.
• Cauliflower rice works well: This makes for a great low-carb option.
• Grain alternative: If you're looking for a substitute, consider using about 2/3 cup quinoa. The cooking time and liquid ratio will stay the same.

Keyword Arroz con Pollo recipe, comfort food, easy chicken dinner, Puerto Rican Chicken and Rice

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.