One Pot Garlic Chicken Spanish Rice

One Pot Garlic Chicken and Spanish Rice is that comforting weeknight dinner you can get on the table without fussing over multiple pans. Everything cooks together so the rice soaks up the flavors from garlicky chicken thighs and a fragrant base of sofrito. This hearty meal is always a hit in my family and it fills the kitchen with a mouthwatering aroma as it simmers.

The first time I made this I was amazed at how something so simple brought everyone to the table fast. Ever since then this recipe has been my go to when I want a meal that feels special but does not take hours.

Ingredients

• Chicken thighs: Bone in and skin on keeps them juicy and flavorful Look for plump thighs with smooth skin for best results
• Oil: A neutral oil like canola or vegetable helps sear the chicken and build flavor in the pan
• Sazon: This seasoning blend gives the dish its signature color and taste Use a variety with achiote if you like that deeper hue
• Salt: Essential for seasoning every layer Opt for fine sea salt to distribute evenly
• Adobo: This all purpose Hispanic spice blend packs extra flavor Try to use one with garlic powder and oregano in the mix
• Oregano: Adds earthy depth to both the chicken and the rice Look for dried leaves that are dark green and fragrant
• Long grain rice: Cooks up fluffy and does not get mushy Rinse before using to remove excess starch
• Water: The liquid for cooking rice Use filtered if your tap water has a strong taste
• Gandules: Also called pigeon peas These add nutty flavor and protein Look for canned or frozen ones that are unsalted
• Sofrito: This blend of onions peppers and cilantro forms the flavor backbone Homemade or store bought both work
• Tomato sauce: Gives savory sweetness Use one with little or no added sugar for the best taste
• Minced garlic: The star ingredient Freshly minced will give the strongest flavor
• Chopped onion: Adds sweetness and texture Yellow or white onions both work
• Cilantro and limes: Optional for garnish Brightens up the finished dish Use fresh cilantro with crisp leaves

Step-by-Step Instructions

Pat the Chicken Dry:

Remove excess moisture from the chicken thighs with paper towels so they will brown better This step helps the skin get golden and crisp

Season the Chicken:

Combine oil Sazon adobo salt and oregano in a small bowl Toss the chicken in the mixture making sure each thigh is well coated

Sear the Chicken:

Heat oil in a large skillet over high heat Place the chicken skin side down and let it sear for 3 to 5 minutes per side until golden brown Remove chicken and set aside

Build the Flavor Base:

In the same pan sauté chopped onion minced garlic and sofrito for about three minutes until softened and fragrant Scrape up any browned bits to add extra flavor

Add the Rice and Liquids:

Stir in tomato sauce gandules Sazon salt oregano and water Mix in the rinsed rice so it is fully combined with the seasonings

Simmer the Rice:

Bring the mixture to a boil over high heat Cook for 5 to 10 minutes until most of the liquid is absorbed but do not stir too much

Finish with the Chicken:

Nestle the seared chicken thighs on top of the rice Cover the pan and reduce heat to low Simmer for about 20 minutes or until the rice is tender and the chicken is cooked through

Rest and Garnish:

Let the pot rest for five minutes off the heat before uncovering This helps the rice finish cooking Fluff with a fork and add cilantro and lime if you like

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The sofrito is my favorite part It reminds me of family gatherings where that blend of peppers and herbs signaled something delicious was about to come. Mixing in homemade sofrito adds an unbeatable freshness that I always associate with family recipes passed down.

Storage tips

Let the dish cool completely before storing Leftovers keep well in an airtight container in the refrigerator for up to three days. You can freeze portions for up to two months Make sure to reheat gently so the rice stays fluffy.

Ingredient substitutions

Try boneless skinless chicken thighs if you want to save a little time Just reduce the cooking time as they cook faster If you cannot find gandules use canned peas or small white beans for a similar texture. No sofrito handy Use a mix of chopped bell pepper onion and cilantro.

Serving suggestions

Pair with a simple green salad or steamed vegetables for a complete meal. A wedge of lime or a spoonful of Greek yogurt can brighten up each serving. If you have leftovers slide a fried egg on top for a satisfying lunch.

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Cultural context

This dish draws inspiration from classic arroz con gandules and is a beloved staple in many Hispanic kitchens The combo of garlicky chicken and fragrant rice is a celebration of bold but accessible flavors My family always made a big pot when guests came over and it remains one of my favorite comfort foods to share.

Recipe FAQs

→ Can I use boneless chicken thighs?

Yes, boneless chicken thighs work well, though bone-in and skin-on provide deeper flavor and a juicier texture. Reduce cook time for boneless pieces to keep them tender.

→ What’s the best type of rice for this dish?

Long grain rice is preferred for its fluffy texture, but medium grain can be used if needed. Rinse the rice before cooking to remove excess starch.

→ Are gandules necessary, or can I substitute them?

Gandules (pigeon peas) add authentic character, but you may substitute with green peas or black beans if desired. Flavor will differ slightly.

→ Why sear the chicken before combining with rice?

Searing locks in juices and forms a golden crust, which enhances overall taste. It also helps to keep the chicken moist during simmering.

→ How can I prevent mushy rice?

Use correct water ratios, rinse rice well, and cook uncovered until most water is absorbed before covering. Avoid stirring as it cooks for fluffy grains.

→ What garnishes complement this dish?

Fresh cilantro and lime wedges add brightness and balance to the rich, savory flavors. Serve alongside for extra freshness.