There’s something truly unforgettable about Mama’s Puerto Rican Chicken and Rice Recipe. It’s the kind of dish that sparks memories and gathers everyone around the table, eager to dig into a one-pot meal bursting with savory spices, tender chicken, and perfectly seasoned rice—each bite a celebration of Puerto Rican home cooking. No matter if this is your first time making it or you’re returning for a taste of home, this recipe delivers a comforting, foolproof meal that always impresses.
Ingredients You’ll Need
The beauty of Mama’s Puerto Rican Chicken and Rice Recipe is in its combination of simple ingredients, each one contributing something special to the final dish. Even if your pantry isn’t particularly adventurous, you probably have most of these on hand—and once they come together, the flavors absolutely sing.
- Olive oil: Gives the chicken that gorgeous golden sear and infuses the rice with depth.
- Bone-in, skin-on chicken thighs or drumsticks: Bring richness and keep the meat juicy and flavorful as it cooks with the rice.
- Adobo seasoning: Legacy Puerto Rican flavor in one shake—don’t skip it!
- Salt and black pepper: Essential for seasoning both chicken and the rice, highlighting every flavor.
- Small onion (diced): Adds sweetness and a natural base to the sofrito.
- Green bell pepper (diced): A hint of bitterness to balance out the sweetness of the pepper and onion.
- Red bell pepper (diced): Brightness, color, and a touch of natural sweetness.
- Garlic cloves (minced): Infuses irresistible aroma and warmth throughout the dish.
- Tomato paste: Intensifies the umami and gives body to the sauce.
- Long-grain white rice (rinsed): The heart of the dish, turning fluffy and absorbing all the flavors.
- Sazón seasoning with achiote: The secret to the dish’s signature color and rich undertones.
- Low-sodium chicken broth: Lends savory depth without overpowering the spices.
- Tomato sauce: Gives the rice moisture and a darker, more complex flavor.
- Chopped cilantro: Brightens everything up at the end with fresh, herbal notes.
- Frozen peas (optional): For a pop of sweetness and color right before serving.
- Lime wedges for serving: Squeeze over the top for a zesty finish that wakes up every bite.
How to Make Mama’s Puerto Rican Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken with adobo, salt, and black pepper. Don’t be shy—this is what’s going to flavor the whole dish. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat and let each piece cook skin side down until it turns a stunning golden brown, about 5 to 6 minutes per side. Set aside the chicken, but don’t wipe out the pan; all those delicious brown bits are pure flavor gold.
Step 2: Sauté Your Sofrito Base
Using that same pan, lower the heat a bit and toss in your diced onion, green bell pepper, red bell pepper, and minced garlic. Let them sizzle and soften for about 3 to 4 minutes, stirring often. The smell is everything at this point—it’s like being welcomed home by your favorite meal already!
Step 3: Build Flavors with Rice and Seasoning
Now add your tomato paste, rinsed white rice, and the Sazón seasoning with achiote right into the pan. Stir well so the rice gets coated with the tomato and spices, absorbing that fantastic base. This little step takes your rice from plain to jaw-droppingly delicious.
Step 4: Add Liquids and Chicken
Pour in chicken broth and tomato sauce, making sure to scrape up any stuck bits from the bottom of the pan. Next, gently nestle your seared chicken pieces right back into the mixture, letting them burrow into the saucy rice—this is where the magic really happens.
Step 5: Simmer to Perfection
Bring everything to a gentle boil, then immediately reduce the heat to low. Cover the pan and let it simmer for 25 to 30 minutes—resist the urge to peek! The rice is soaking up all those juices while the chicken turns mouthwateringly tender.
Step 6: Finishing Touches
Fold in the chopped cilantro and peas (if using) and let the dish rest, still covered, for about five minutes. This pause is important; it lets everything settle and ensures your rice is soft and fluffy. Serve with lime wedges for the most divine burst of brightness right at the table.
How to Serve Mama’s Puerto Rican Chicken and Rice Recipe
Garnishes
A generous sprinkle of fresh chopped cilantro on top brings beautiful green color and a zippy freshness. Don’t forget those lime wedges! A quick squeeze really wakes up the flavors, cutting through the richness and tying everything together with a tangy sparkle.
Side Dishes
This dish is hearty enough to stand alone, but if you want a real feast, serve alongside crispy tostones (fried plantains), a crisp green salad, or slices of buttery avocado. Warm, crusty bread is always welcomed for mopping up any extra sauce left at the bottom of the bowl.
Creative Ways to Present
Don’t be shy—set the whole pot right in the middle of the table, letting everyone dig in family-style for a relaxed, homey feel. Or, for a dinner party touch, serve Mama’s Puerto Rican Chicken and Rice Recipe piled high on a platter and garnish with extra cilantro, peas, and colorful lime slices.
Make Ahead and Storage
Storing Leftovers
Transfer leftovers to an airtight container, making sure to include both chicken and rice. They’ll stay fresh in the refrigerator for up to 4 days. The flavors somehow get even better after a night in the fridge, so you’re in for a treat!
Freezing
If you’re thinking ahead, you absolutely can freeze Mama’s Puerto Rican Chicken and Rice Recipe. Let the dish cool completely, then portion into freezer-safe containers. It keeps well for up to 2 months; just thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat the chicken and rice mixture on the stovetop, adding a splash of chicken broth or water to loosen it if the rice looks a bit dry. You can also use the microwave in a pinch. Either way, warm it through until steaming and top with a little fresh cilantro and lime for that just-made flavor.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! While bone-in, skin-on pieces give the most flavor and juiciness, boneless thighs or breasts will also work if you prefer a quicker cook time or easier eating. Just keep an eye on them so they don’t overcook.
What if I can’t find Sazón with achiote?
Sazón gives the dish its signature color and earthy undertones, but if you can’t find it, a pinch of ground annatto or paprika and extra garlic powder can help mimic those flavors. It won’t be exactly the same, but it’ll still be delicious!
Can I add other vegetables?
Definitely! Feel free to mix in diced carrots, corn, or even pimiento-stuffed olives for a more traditional twist. Just add them during the simmering stage so they soften and blend their flavors with the rest of the dish.
Is this recipe gluten-free?
Yes, Mama’s Puerto Rican Chicken and Rice Recipe is naturally gluten-free, but always double-check your broth and Sazón seasoning packaging to be certain if you have food sensitivities.
What brand of adobo or Sazón do you recommend?
Goya is the classic go-to for both adobo and Sazón in most Puerto Rican households, but any brand you love will work just fine. The magic is in the combination of spices, and the homemade comfort of the recipe shines through no matter what you use.
Final Thoughts
Invite some color and warmth into your kitchen with Mama’s Puerto Rican Chicken and Rice Recipe. It’s simple, deeply satisfying, and always sure to bring everyone running to the table. Give it a try—you just might find your new favorite comfort food!
Print
Mama’s Puerto Rican Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Non-Vegetarian
Description
A comforting and flavorful one-pot meal, Mama’s Puerto Rican Chicken and Rice is a traditional dish packed with vibrant Latin flavors. Tender chicken thighs or drumsticks are seared to golden perfection and simmered with aromatic vegetables, rice, and a blend of savory seasonings until perfectly cooked. This dish is a celebration of Puerto Rican cuisine that will transport you to the colorful streets of San Juan with each delicious bite.
Ingredients
Chicken:
- 2 tablespoons olive oil
- 1 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon adobo seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Rice:
- 1 small onion (diced)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 3 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 1/2 cups long-grain white rice (rinsed)
- 1 packet Sazón seasoning with achiote
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/4 cup chopped cilantro
- 1/2 cup frozen peas (optional)
Additional:
- Lime wedges for serving
Instructions
- Prepare the Chicken: Season the chicken with adobo, salt, and pepper.
- Sear the Chicken: In a large, deep skillet or Dutch oven, heat olive oil and sear the chicken until golden brown. Set aside.
- Sauté Vegetables: In the same pan, sauté onion, bell peppers, and garlic until softened.
- Add Rice and Seasonings: Stir in tomato paste, rice, and Sazón seasoning.
- Simmer: Pour in chicken broth and tomato sauce, then return the chicken to the pan. Simmer until rice is cooked and chicken is tender.
- Finish and Serve: Stir in cilantro and peas, let rest, and serve with lime wedges.
Notes
- For extra flavor, marinate the chicken in adobo seasoning before cooking.
- Enhance the dish with pimiento-stuffed olives or diced ham.
- Use a nonstick pot to prevent rice sticking at the bottom.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
