Mama’s Puerto Rican Chicken and Rice Recipe
Let me tell you: Mama’s Puerto Rican Chicken and Rice Recipe is a soul-satisfying classic that’s loaded with flavor, color, and heart. Every bite is infused with layers of tender chicken, aromatic sofrito, and vibrant rice, taking you right to the heart of a Puerto Rican kitchen. Whether you crave a taste of home or want to wow your friends with something new, this one-pot wonder wraps you in a hug from the first forkful. It’s an easy, festive, and crowd-pleasing meal that you’ll want to make again and again!
Ingredients You’ll Need
This recipe comes together with everyday ingredients, but each one plays a crucial role in creating those unmistakable flavors and traditions. Every spice and vegetable adds its own burst of taste, color, or warmth—nothing here is extra, and you’ll notice the difference in every mouthful.
- Olive oil: Adds richness and helps brown the chicken for deeper flavor.
- Chicken thighs and/or drumsticks (bone-in, skin-on): Keep it juicy, flavorful, and offer that classic tender texture.
- Adobo seasoning: The foundation of bold Puerto Rican flavor; a ready-made blend of herbs, garlic, and salt.
- Salt: Essential for lifting and blending every bit of flavor in the pot.
- Black pepper: Adds just the right warmth and gentle kick.
- Onion (diced): Creates a sweet, aromatic base for the sofrito.
- Green bell pepper (diced): Adds classic earthy sweetness and color.
- Red bell pepper (diced): Brings a lovely hint of sweetness and a pop of color.
- Garlic (minced): Sautéed for savory depth and that signature aroma.
- Tomato sauce: Gives body, tang, and a bit of natural sweetness to the rice.
- Sofrito: The heart of the dish—this aromatic blend of herbs and peppers gives each bite unforgettable flavor.
- Sazón with achiote: Packs color and that signature zesty, earthy seasoning.
- Long-grain white rice: The perfect canvas that soaks up all the flavors and juices.
- Chicken broth: Adds moisture, richness, and helps deliver every bit of flavor deep into the rice.
- Pimento-stuffed green olives (optional): For a sharp, briny bite that brightens up the pot.
- Frozen peas (optional): Bring a sweet pop of color and textural contrast.
- Chopped fresh cilantro (for garnish): Freshens it all up with herby, vibrant notes.
How to Make Mama’s Puerto Rican Chicken and Rice Recipe
Step 1: Season the Chicken
Start by patting your chicken dry and generously seasoning it with adobo, salt, and black pepper. This not only infuses the meat with flavor, but also helps create a beautiful crispy finish when you brown it—don’t rush this step, it’s your flavor foundation!
Step 2: Brown the Chicken
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, add your seasoned chicken, skin-side down, and let it sizzle for about 3–4 minutes per side. The goal is to get that gorgeous, golden crust. Don’t worry about cooking it through, as it’ll finish cooking with the rice. Remove the browned chicken and set it aside.
Step 3: Sauté the Vegetables
Reduce the heat to medium, then toss in the diced onion, both bell peppers, and garlic. Sauté everything for about 3–4 minutes, stirring occasionally, until the veggies are softened and releasing a sweet, savory aroma. You’ll know it’s ready when your kitchen smells incredible.
Step 4: Build the Sofrito Base
Now, stir in the tomato sauce, sofrito, and Sazón with achiote. Let them mingle for another 1–2 minutes—this is when those classic Puerto Rican flavors really come alive. Every grain of rice you add will soak up this vibrant, savory base!
Step 5: Toast the Rice
Add your long-grain white rice straight into the pot. Give it a good stir so each grain is coated with that seasoned tomato-sofrito mixture. Toasting rice just briefly like this helps lock in flavor and ensures a perfect, fluffy texture in the final dish.
Step 6: Add Broth and Chicken, Then Simmer
Pour in the chicken broth, stirring to scrape up any bits stuck to the bottom. Bring to a gentle simmer. Nestle those beautifully browned chicken pieces right into the rice and liquid, making sure they’re partly submerged. If using, scatter the olives and peas over the top for color and little pops of flavor. Cover tightly, reduce the heat to low, and let everything cook together for 25–30 minutes, until the rice is tender and has soaked up all that delicious liquid.
Step 7: Rest, Fluff, and Garnish
Once the rice is cooked, remove the pot from the heat and let it rest, still covered, for 5 minutes. This helps set the rice for perfect texture. Fluff the rice gently with a fork, mixing in those savory bits from the bottom, and sprinkle with chopped fresh cilantro for a burst of color and freshness before serving.
How to Serve Mama’s Puerto Rican Chicken and Rice Recipe
Garnishes
A final shower of chopped fresh cilantro is always welcome for brightness. For extra color and a flavor twist, toss on a few extra sliced olives or red pepper strips. A wedge of lime on the side lets everyone add a fresh squeeze to suit their taste.
Side Dishes
While Mama’s Puerto Rican Chicken and Rice Recipe is a meal in itself, you can round out the table with a quick avocado salad, sweet fried plantains (tostones or maduros), or a cool, crisp cabbage slaw. If you want to lean all the way in, serve with a side of warm, buttered bread to soak up any leftover juices.
Creative Ways to Present
For an extra-special touch, serve the dish family style straight from the pot at the table, letting everyone dig in. Or, layer the rice onto a festive platter, arrange the chicken on top, and scatter extra cilantro and olives for a beautiful centerpiece that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making Mama’s Puerto Rican Chicken and Rice Recipe a delicious meal prep option for busy weeks or next-day lunches.
Freezing
You can freeze individual portions or the whole batch for up to 2 months. Let it cool completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the fridge for best texture and flavor.
Reheating
Gently reheat the chicken and rice on the stovetop over low heat with a splash or two of chicken broth to prevent dryness. Alternatively, microwave single servings in a heatproof dish, covering with a damp paper towel to retain moisture.
FAQs
Can I use boneless, skinless chicken?
Yes, you can use boneless chicken thighs or breasts if you prefer, but bone-in, skin-on pieces deliver that signature richness and prevent the meat from drying out. Adjust your cooking time to avoid overcooking boneless pieces.
What if I don’t have sofrito?
If you’re short on sofrito, you can blend onion, garlic, bell peppers, and cilantro as a quick, homemade substitute, or pick up ready-made sofrito from most grocery stores in the Latin foods aisle.
Can I make Mama’s Puerto Rican Chicken and Rice Recipe vegetarian?
Absolutely! Swap the chicken for hearty vegetables like mushrooms or sweet potatoes and use vegetable broth. Omit the Sazón with achiote if needed, or make a plant-based version at home for authentic taste.
How do I keep the rice from sticking?
The key is to use a heavy pot with a tight-fitting lid and keep the heat low while the rice cooks. Resist the urge to stir—just let the rice steam gently so it absorbs all the delicious, seasoned broth.
Is it okay to make this dish ahead for a party?
Definitely! Mama’s Puerto Rican Chicken and Rice Recipe is even tastier when the flavors meld overnight. Make it a day ahead and simply reheat before serving. It’s a perfect, stress-free option for gatherings.
Final Thoughts
I truly hope you bring a pot of Mama’s Puerto Rican Chicken and Rice Recipe into your kitchen soon—it’s comfort food at its absolute best, simple to make, and brimming with flavor. Gather your loved ones, serve it up with pride, and enjoy every joyful, homemade bite!
Print
Mama’s Puerto Rican Chicken and Rice Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Mama’s Puerto Rican Chicken and Rice is a comforting and flavorful one-pot meal that’s perfect for a family dinner. This traditional recipe combines tender chicken with seasoned rice, bell peppers, olives, and peas for a delicious and satisfying dish.
Ingredients
Chicken:
- 2 tablespoons olive oil
- 2 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 1 teaspoon adobo seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice:
- 1 small onion (diced)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1/4 cup tomato sauce
- 2 tablespoons sofrito
- 1 packet Sazón with achiote
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1/4 cup pimento-stuffed green olives (optional)
- 1/4 cup frozen peas (optional)
Garnish:
- Chopped fresh cilantro for garnish
Instructions
- Season the chicken: Rub the chicken with adobo, salt, and pepper.
- Brown the chicken: In a large pot, brown the chicken in olive oil. Set aside.
- Sauté vegetables: In the same pot, sauté onion, bell peppers, and garlic.
- Add seasonings: Stir in tomato sauce, sofrito, and Sazón.
- Cook the rice: Add rice, chicken broth, chicken, olives, and peas. Simmer until rice is tender.
- Rest and garnish: Let the dish rest, then fluff rice and garnish with cilantro before serving.
Notes
- Marinate chicken overnight for extra flavor.
- You can use store-bought sofrito as a shortcut.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
