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Puerto Rican Chicken and Rice

Puerto Rican Chicken and Rice
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Puerto Rican Chicken and Rice is a flavorful one-pot dish that perfectly combines juicy chicken thighs with aromatic long-grain white rice, traditional sofrito, and sazón seasoning. Infused with authentic Puerto Rican ingredients and spices, it offers a vibrant, comforting meal full of rich, island-inspired flavors that is easy to prepare and customizable to your taste preferences.

Ingredients

Scale

Proteins and Grains

  • 4 to 6 chicken thighs, bone-in and skin-on
  • 2 cups long-grain white rice, rinsed

Sofrito Base

  • 1/2 cup fresh garlic, peeled
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh culantro (or substitute with extra cilantro)

Liquids and Sauces

  • 1/2 cup tomato sauce
  • 4 cups chicken broth
  • 2 tablespoons olive oil

Seasonings

  • 1 packet sazón seasoning
  • Salt, to taste
  • Black pepper, to taste

Garnishes and Extras

  • 1/2 cup sliced green olives
  • 1/2 cup diced bell peppers (any color)
  • Optional: freshly chopped cilantro for garnish
  • Optional: avocado slices or lime wedges for serving

Instructions

  1. Prepare the sofrito: Blend fresh garlic, onions, green peppers, cilantro, and culantro until smooth to create the aromatic sofrito base that defines the dish’s distinct flavor.
  2. Brown the chicken: Heat olive oil in a large pot over medium-high heat and sear the seasoned chicken thighs until golden brown on all sides, locking in juices and enhancing flavor.
  3. Add the sofrito and tomato sauce: Stir the prepared sofrito into the pot, cooking for 2–3 minutes until fragrant, then mix in the tomato sauce, letting the rich aromas fill your kitchen.
  4. Incorporate rice and seasonings: Pour in the rinsed rice and sprinkle in the sazón seasoning, stirring well to coat each grain evenly in the flavorful base before adding your broth.
  5. Simmer to perfection: Add chicken broth, bring everything to a boil, then reduce heat to low and cover tightly. Let it simmer undisturbed for about 20–25 minutes, allowing the rice to absorb all juices slowly and the chicken to cook through.
  6. Finish with olives and bell peppers: Just before the dish finishes cooking, gently mix in the sliced green olives and diced bell peppers for the perfect salty and sweet contrast. Cover again and cook for an additional 5 minutes.
  7. Serve: Garnish with freshly chopped cilantro and, if desired, slices of avocado or lime wedges. Serve hot, paired with a green salad or fried plantains.

Notes

  • Use bone-in chicken thighs to ensure juicy, flavorful meat.
  • Rinse rice before cooking to remove excess starch and prevent clumping.
  • Cook covered and undisturbed to allow rice to steam evenly.
  • Brown chicken well for deeper flavor development.
  • Adjust salt and seasoning gradually, tasting as you go.
  • Sofrito can be homemade or store-bought for convenience.
  • For a spicy version, add diced jalapeños or hot sauce during cooking.
  • Vegetarian variations can swap chicken for mushrooms or plant-based proteins.
  • Replace some broth with coconut milk for a creamy, tropical variation.

Nutrition

Keywords: Puerto Rican chicken and rice, arroz con pollo, one pot chicken rice, Caribbean chicken recipe, sofrito chicken, sazón chicken rice

Find it online: https://elenaglam.com/puerto-rican-chicken-and-rice/