One Pot Garlic Chicken Spanish Rice (Print Format)
Savory chicken thighs and Spanish rice with gandules, sofrito, and garlic, simmered together for easy cleanup.
# Ingredients:
→ For the chicken
01 -
5-6 bone-in, skin-on chicken thighs
02 -
2 tablespoons oil
03 -
1 teaspoon Sazon
04 -
1 teaspoon salt
05 -
1 teaspoon adobo
06 -
1 teaspoon oregano
→ For the rice
07 -
2 tablespoons oil
08 -
2 cups long-grain rice, rinsed
09 -
4 cups water
10 -
1 cup gandules beans (pigeon peas)
11 -
2 teaspoons Sazon
12 -
1/4 cup sofrito
13 -
1/4 cup tomato sauce
14 -
2 tablespoons minced garlic
15 -
1/4 cup chopped onion
16 -
1 teaspoon salt
17 -
1 teaspoon oregano
# Steps:
01 -
Pat dry the chicken thighs. In a small bowl, combine oil, Sazon, adobo, salt, and oregano. Pour the mixture over the chicken and mix to coat evenly.
02 -
In a large skillet, heat oil over high heat. Sear the chicken for 3-5 minutes per side until golden brown. Remove from the pan and set aside.
03 -
In the same pan, sauté the chopped onion, minced garlic, and sofrito until softened. Stir in the tomato sauce, gandules, Sazon, salt, oregano, and water. Mix in the rinsed rice.
04 -
Cook the rice on high heat for 5-10 minutes or until most of the liquid is absorbed.
05 -
Place the seared chicken on top of the rice. Cover and cook on low heat for 20 minutes until the rice is tender and the chicken is fully cooked.
06 -
Garnish with chopped cilantro and lime wedges before serving.
# Tips:
01 -
If the chicken cooks faster than the rice, remove it and finish cooking the rice separately. You can also finish cooking the chicken in the oven if needed.