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!
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.