This one-pot chicken and rice dish draws from the shared culinary DNA of the former Spanish colonies—think sofrito, annatto, and the comforting embrace of a single pan. It’s a hearty, aromatic meal that’s easy to make and even easier to love, combining juicy chicken thighs with perfectly seasoned rice.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper, divided
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 160 g)
- 1 green bell pepper, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground annatto (achiote) or 1/2 tsp turmeric (for color)
- 1 cup (240 ml) tomato sauce
- 2 cups (400 g) long-grain white rice, rinsed
- 3 cups (720 ml) chicken broth, low-sodium
- 1 bay leaf
- 1 cup (150 g) frozen peas, thawed
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, place the chicken skin-side down and sear until golden brown, about 5–6 minutes per side. Transfer the chicken to a plate and set aside. Pour off all but 2 tablespoons of the rendered fat.
- Reduce heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, oregano, paprika, annatto (or turmeric), and the remaining 1 tsp salt and 1/2 tsp pepper. Cook for 1 minute until fragrant.
- Stir in the tomato sauce and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the rinsed rice and stir to coat every grain with the sauce. Cook for 1–2 minutes, stirring constantly.
- Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Nestle the seared chicken thighs into the rice, skin-side up. Cover and continue to cook over low heat for 15–20 minutes, or until the rice is tender and the chicken reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer.
- Remove the pot from heat. Scatter the peas over the top, cover, and let rest for 10 minutes. The residual steam will warm the peas and finish the rice.
- Fluff the rice with a fork, discard the bay leaf, and garnish with cilantro. Serve with lime wedges.
Tips
- Substitutions: No annatto? Use turmeric for a similar golden color. You can also use chicken breasts (bone-in) but reduce the final simmer time by 5 minutes to avoid drying them out.
- Don’t peek: Keep the lid on while the rice cooks. Lifting it releases steam and can result in undercooked, crunchy rice.
- Rinse the rice: Rinsing until the water runs clear removes excess starch, preventing the rice from becoming gummy or sticky.
- Make it your own: Add 1/2 cup (75 g) of sliced green olives or capers along with the broth for a briny, Puerto Rican-style twist.
Serving Suggestions
Serve this chicken and rice as a complete meal with a simple side of fried plantains (tostones or maduros) or a crisp green salad with a citrus vinaigrette. A dollop of sour cream or avocado slices also complement the smoky, savory flavors.
Variations
- Mexican Arroz con Pollo: Add 1 diced jalapeño with the onion and use 1 cup (240 ml) of beer in place of an equal amount of broth.
- Caribbean-Style: Stir in 1/2 cup (120 ml) of coconut milk with the broth and add 1/2 tsp of dried thyme for a tropical note.
- Vegetarian: Replace the chicken with 2 cups (300 g) of diced butternut squash and use vegetable broth. Sauté the squash with the onion, then proceed—cook until the squash is tender.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, add a splash of broth or water to a skillet over medium heat, cover, and warm until the rice is heated through (165°F / 74°C). You can also microwave in 1-minute intervals, stirring between. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the searing time to 3–4 minutes per side and the final simmer to 10–12 minutes, as they cook faster. Check for doneness with a thermometer.
Why is my rice still hard after 20 minutes? This can happen if the heat was too high and the liquid evaporated too quickly, or if you lifted the lid. If the rice is still crunchy, add 1/4 cup (60 ml) of hot broth, cover, and cook for another 5 minutes over low heat.
Can I make this in a rice cooker? Yes. Sauté the aromatics and sear the chicken in a skillet, then transfer everything (except the peas and cilantro) to the rice cooker. Cook according to your machine’s settings, then add the peas during the last 5 minutes.
Is annatto essential? No. It adds a vibrant color and a slightly earthy flavor, but you can omit it or substitute with a pinch of saffron or turmeric. The dish will still be delicious.
Can I use brown rice? Yes, but you’ll need to increase the broth to 3 1/2 cups (840 ml) and extend the simmering time to about 45–50 minutes. The chicken may need to be added later to avoid overcooking.
How do I get crispy skin on the chicken? After the dish is done, place the pot under the broiler for 2–3 minutes, watching closely, until the skin crisps. Be careful—the handle may be hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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