Ingredients
2 tsp adobo seasoning
1.5 lbs boneless chicken thighs
2 2/3 Tbsp cooking oil, divided
1/4 cup sofrito
1 red bell pepper, small dice, divided
1/2 yellow onion, small dice
3 cloves garlic, minced
2 Tbsp tomato sauce
1/2 cup pimiento stuffed Spanish olives
2 cups rice
2 1/2 cups chicken stock
1/4 tsp salt
1 1/2 tsp sazón seasoning
1/2 cup frozen green peas
1/4 cup cilantro (optional garnish)
Instructions
Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.
Key Points About Ingredients:
- Sofrito is the aromatic backbone of Puerto Rican cuisine — a blended mix of peppers, onion, garlic, and herbs that infuses the rice with deep, layered flavor from the very first sauté.
- Sazón seasoning gives the rice its signature golden-orange color and earthy, slightly smoky flavor; look for Goya brand or make your own with cumin, coriander, achiote, and garlic powder.
- Pimiento-stuffed Spanish olives add a briny, buttery pop of flavor that balances the richness of the chicken fat and tomato sauce — don't skip them!
- Boneless chicken thighs are ideal here because they stay juicy and tender through the long covered steam cook, unlike chicken breasts which can dry out.
- Using chicken stock instead of water to cook the rice means every grain is seasoned from the inside out, giving the dish a restaurant-quality depth of flavor.
- Frozen green peas stirred in at the end add a pop of color, a touch of sweetness, and a bit of freshness to contrast the rich, savory base.
Key Nutritional Insights:
- Chicken thighs provide a generous amount of protein — roughly 30g per serving — along with essential B vitamins including B6 and B12 that support energy metabolism.
- Rice is the primary carbohydrate source in this dish, providing sustained energy; using long-grain white rice keeps the texture fluffy and separate rather than sticky.
- Olives contribute heart-healthy monounsaturated fats and a small but meaningful amount of vitamin E and iron.
- Sofrito made with peppers and garlic delivers vitamin C and antioxidants like quercetin, adding a nutritional boost beyond just flavor.
- This dish is moderately high in sodium due to adobo, sazón, olives, and chicken stock — those watching sodium intake can use low-sodium stock and reduce the olives.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories620
- Standard DV% Daily Value*
- Total Fat22 g72 g30.56%
- Saturated Fat5 g20 g25%
- Trans Fat0 g
- Polyunsaturated Fat5 g
- Monounsaturated Fat10 g
- Cholesterol135 mg300 mg45%
- Sodium980 mg2300 mg42.61%
- Total Carbohydrate65 g275 g23.64%
- Dietary Fiber3 g28 g10.71%
- Total Sugars3 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein38 g50 g76%
- Vitamin D (Cholecalciferol)12 mcg20 mcg60%
- Calcium45 mg1300 mg3.46%
- Iron3 mg18 mg16.67%
- Potassium620 mg4700 mg13.19%
- Vitamin A850 mcg900 mcg94.44%
- Vitamin C (Ascorbic Acid)28 mg90 mg31.11%
- Vitamin E (Tocopherol)2 mg15 mg13.33%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
- Vitamin B3 (Niacin)9 mg16 mg56.25%
- Vitamin B6 (Pyridoxine)0.9 mg1.7 mg52.94%
- Folate55 mcg400 mcg13.75%
- Vitamin B12 (Cobalamine)0.6 mcg2.4 mcg25%
- Biotin8 mcg30 mcg26.67%
- Vitamin B5 (Pantothenic acid)1.8 mg5 mg36%
- Choline95 mg550 mg17.27%
- Phosphorus380 mg1250 mg30.4%
- Iodine6 mcg150 mcg4%
- Magnesium48 mg420 mg11.43%
- Zinc3 mg11 mg27.27%
- Selenium32 mcg55 mcg58.18%
- Copper0.2 mg0.9 mg22.22%
- Manganese0.8 mg2.3 mg34.78%
- Chromium4 mcg35 mcg11.43%
- Molybdenum12 mcg45 mcg26.67%
- Chloride420 mg2300 mg18.26%
