📝 About This Recipe
This classic Latin American staple is a vibrant symphony of saffron-hued rice, succulent chicken, and aromatic vegetables. Rooted in Spanish tradition but perfected across the Caribbean and Americas, this dish is beloved for its ability to infuse every grain of rice with the savory essence of bone-in poultry and a rich sofrito base. It’s a complete, heartwarming meal that brings the spirit of a family 'fiesta' directly to your kitchen table.
🥗 Ingredients
The Poultry & Marinade
- 2.5 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 1 tablespoon Adobo Seasoning (or a mix of salt, garlic powder, and oregano)
- 2 tablespoons Olive Oil (extra virgin)
The Aromatics (Sofrito)
- 1 Yellow Onion (finely diced)
- 1 Bell Pepper (green or red, seeded and diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (for depth of color and umami)
Grains and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Broth (low-sodium preferred)
- 1 pinch Saffron Threads (steeped in 2 tbsp warm water (or 1 packet Sazón with Culantro y Achiote))
- 1 piece Bay Leaf (dried)
The Finishing Touches
- 1/2 cup Frozen Sweet Peas (thawed)
- 1/4 cup Roasted Red Peppers (Pimientos) (sliced into strips)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels. Season generously on all sides with the adobo seasoning, ensuring the spice rub gets under the skin where possible.
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2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chicken pieces skin-side down.
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3
Sear the chicken for 5-7 minutes per side until the skin is golden-brown and crispy. Remove the chicken from the pot and set aside on a plate (it will not be fully cooked yet).
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4
Lower the heat to medium. In the same pot with the rendered chicken fat, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened and translucent.
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5
Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly to prevent the garlic from burning, until the tomato paste turns a deep brick red.
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6
Add the rinsed rice to the pot. Stir well for 2 minutes to toast the grains, coating them thoroughly in the aromatic oil and tomato mixture.
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7
Pour in the chicken broth, the steeped saffron (or Sazón), and add the bay leaf. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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8
Nestle the seared chicken pieces and any accumulated juices back into the rice and liquid. The chicken should be partially submerged.
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9
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 20-25 minutes. Do not lift the lid! This allows the steam to cook the rice perfectly and keep the chicken moist.
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11
After 25 minutes, check if the liquid is absorbed and the rice is tender. If so, turn off the heat. Scatter the peas and pimiento strips over the top.
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12
Replace the lid and let the dish rest for 5-10 minutes. This 'carry-over' heat will steam the peas and allow the rice to fluff up beautifully.
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13
Remove the bay leaf. Fluff the rice gently with a fork around the chicken. Garnish with fresh cilantro and serve directly from the pot with lime wedges on the side.
💡 Chef's Tips
Always use bone-in chicken; the marrow provides a depth of flavor that boneless cuts simply cannot match. Rinsing your rice is non-negotiable—it removes excess starch to ensure the grains stay separate rather than becoming mushy. If you want a 'socarrat' (a crispy rice crust at the bottom), turn the heat up to medium-high for the last 2 minutes of cooking until you hear a slight crackling sound. Substitute saffron with Sazón Goya or turmeric if you're on a budget; you'll still get that beautiful yellow hue. Avoid peeking! Lifting the lid during the simmer phase releases the steam necessary for even cooking.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with red onions and a light vinaigrette cuts through the richness of the dish. Pair with a crisp, cold Lager or a glass of chilled Albariño wine. Add a dash of your favorite Caribbean hot sauce for an extra kick of acidity and heat. Warm corn tortillas can be used to scoop up the flavorful rice and chicken.