One Pot Puerto Rican Chicken & Rice

• Meat

  • 2 2 1/2 pound chicken thighs (about 5
  • 2 tbsp Adobo seasoning or your favorite chicken seasoning

• Produce

  • 2 Bay leaves, small
  • 1 Bell pepper, large
  • 2 tbsp Cilantro
  • 2 tsp Garlic
  • 1/2 Onion, medium
  • 1 15.5 oz. can Pigeon peas

• Canned Goods

  • 1/2 tsp Chicken goya sazon or bouillon powder

• Condiments

  • 1 cup Olives, pitted
  • 1/2 cup Tomato sauce

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 tsp Cumin spice
  • 1 tsp Paprika
  • 1 1/2 tsp Salt
  • 1 Salt
  • 1 tsp White pepper, white ground

• Oils & Vinegars

  • 1/4 cup Canola oil

• Liquids

  • 4 cups Chicken broth or water

• Other

  • 1-packet Goya Sazon

Found on africanbites.com

Description

Ingredients

• 2 -2½ 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
• ½ cup tomato sauce
• 1 teaspoon cumin spice
• 2-3 Tablespoons or more 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

Directions

• Chicken Thighs
• 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, salt and bouillon. 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.