Description
This one-pot garlic chicken and Spanish rice dish is packed with bold flavors and hearty ingredients. Juicy, seared chicken thighs cook perfectly over fragrant, seasoned rice with pigeon peas, sofrito, and tomato sauce. An easy and delicious meal for busy weeknights!
Ingredients
Units
Scale
For the Chicken:
- 5–6 bone-in, skin-on chicken thighs
- 2 tbsp oil
- 1 tsp Sazon
- 1 tsp salt
- 1 tsp adobo
- 1 tsp oregano
For the Rice:
- 2 tbsp oil
- 2 cups long grain rice, rinsed
- 4 cups water
- 1 cup gandules beans (pigeon peas)
- 2 tsp Sazon
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 2 tbsp minced garlic
- 1/4 cup chopped onion
- 1 tsp salt
- 1 tsp oregano
Instructions
- Prepare the Chicken: Pat the chicken dry. In a small bowl, mix the oil, Sazon, adobo, salt, and oregano. Rub the mixture over the chicken to coat evenly.
- Sear the Chicken: Heat oil in a large skillet over high heat. Sear the chicken for 3-5 minutes per side until golden brown. Remove and set aside.
- Cook the Aromatics: In the same pan, sauté the chopped onion, minced garlic, and sofrito until softened and fragrant.
- Prepare the Rice: Stir in the tomato sauce, gandules, Sazon, salt, oregano, and water. Add the rinsed rice and mix well.
- Cook the Rice: Bring the mixture to a boil over high heat and cook for 5-10 minutes until most of the liquid is absorbed.
- Add the Chicken: Place the seared chicken thighs on top of the rice. Cover and cook on low heat for 20 minutes, allowing the chicken to finish cooking and the rice to fully absorb the flavors.
- Garnish and Serve: Garnish with fresh cilantro and lime wedges. Serve hot and enjoy!
Notes
- Long-grain rice works best for this recipe, but medium-grain rice can also be used.
- For extra flavor, use chicken broth instead of water.
- Adjust seasoning to taste if needed.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg