One Pot Puerto Rican Chicken And Rice




  • 2 -2 1/2 pound chicken thighs about 5
  • 1½ teaspoon salt
  • ½ teaspoon chicken Goya Sazon or bouillon powder optional
  • 2 Tablespoons Adobo seasoning or your favorite chicken seasoning


  • ¼ cup canola oil
  • 2- teaspoons minced garlic
  • ½ medium onion diced
  • 2 small bay leaves
  • 1 large bell pepper sliced
  • 1/2 cup tomato sauce
  • 1 teaspoon cumin spice
  • 2-3 Tablespoons Fresh cilantro
  • 2 cups uncooked long grain rice
  • 15.5 oz. can Pigeon Peas/ rinsed and drained
  • 1 teaspoon white ground white pepper
  • 1 cup pitted olives
  • 4 cups chicken broth or water
  • 1 packet Goya Sazon
  • 1 teaspoons paprika optional
  • Salt to taste


  • Wash chicken thighs, for faster cooking make a ½ ” slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1½ teaspoons)
  • Rub both sides with generous amount of the adobo spice blend. Or your favorite spice mix
  • Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
  • Preheat Oven to 350 degrees F
  • Meanwhile place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
  • Wipe pan with paper towel or napkin to remove any burns from pan.
  • Add about 2 Tablespoons oil or more followed by onions, bell pepper , garlic , bay leaf, cilantro and cumin. Sauté until soft but not golden, about 2-3 minutes. Then add tomato Sauce and rice. Stir for another minute
  • Next add all the remaining ingredients, Chicken stock, pigeon peas, paprika, white pepper ,olives, salt and Sazon/ or bouillon .Add chicken, bring to a boil.
  • Place in the oven in pre heated oven uncovered . Cook for about 30- 35 minutes or until chicken is fully cooked.
  • Remove let it cool and serve.

Nutrition Information:

Calories: 565kcal (28%)
Carbohydrates: 75g (25%)
Protein: 20g (40%)
Fat: 20g (31%)
Saturated Fat: 3g (19%)
Cholesterol: 37mg (12%)
Sodium: 1180mg (51%)
Potassium: 742mg (21%)
Fiber: 7g (29%)
Sugar: 2g (2%)
Vitamin A: 1000IU (20%)
Vitamin C: 27.7mg (34%)
Calcium: 82mg (8%)
Iron: 2.8mg (16%)

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