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If you're looking for an easy weeknight meal that's big on flavor and light on cleanup, this One Pot Garlic Chicken with Spanish Rice delivers. It all comes together in one pan, letting the rice soak in every bit of garlicky chicken goodness and rich sofrito. It fills the house with an irresistible smell that always means dinner's going to be a cozy one.
The first time I tried this, I couldn't believe how fast everyone showed up to eat. It's my favorite whenever I want to put together something a little special without spending hours in the kitchen.
Tasty Ingredients
- Minced garlic: The top flavor booster Freshly chopped makes everything pop
- Chopped onion: Gives nice texture and sweetness Any type that's on hand works
- Oregano: Earthy and rich Dried leaves with lots of smell are best
- Oil: Go for something mild like canola or veggie oil It gets the chicken crispy and tasty
- Chicken thighs: Keep the bones and skin for juiciness Find ones that look plump and have smooth skin for best results
- Sazon: This spice mix brings that classic color and kick Pick an achiote version if you love deeper color
- Salt: Adds flavor everywhere Fine sea salt spreads out the best
- Adobo: This all-in-one Hispanic spice mix is loaded with flavor Grab one loaded with oregano and garlic powder if you can
- Long grain rice: Always fluffy, never mushy Rinse it off so the rice doesn’t get gummy
- Water: For cooking the rice Use filtered water if your tap tastes weird
- Gandules: Better known as pigeon peas These bring a nutty bite and some protein Go for canned or frozen and check they're unsalted
- Sofrito: This onion, pepper, and cilantro blend makes everything sing Store bought or homemade both work well
- Tomato sauce: Adds a sweet-savory boost Less sugar is best for this dish
- Cilantro and limes: Totally optional Fresh cilantro and a little lime at the end wakes things up
Simple Step-by-Step
- Let it Rest and Top Off
- Cut the heat, rest the pot covered for five minutes before you crack it open. That lets the rice finish up just right. Fluff with a fork and toss on cilantro and lime if you like a bit of brightness.
- Drop the Chicken In
- Snuggle your seared chicken thighs right on top of the rice. Trap the steam by covering the pan and dropping the heat. Let it simmer around 20 minutes — you're waiting for juicy chicken and tender rice.
- Simmer Away
- Crank up the heat until things bubble, then let it cook for 5 to 10 minutes so most of the liquid soaks into the rice Don’t over-stir or the grains could break.
- Add the Rice and Goodies
- Dump in tomato sauce, gandules, Sazon, salt, oregano, and water, and then fold in the rinsed rice. Make sure those seasonings get everywhere.
- Start with the Base
- Using the chicken pan, sauté onion, garlic, and sofrito for about three minutes so they’re soft and super fragrant. Scrape up all those tasty bits at the bottom.
- Sear the Chicken
- Get a skillet hot, add oil, and lay your chicken skin side down. Sear 3–5 minutes each side so they’re deep golden. Set 'em aside once they look good.
- Season Up
- Mix oil, Sazon, adobo, salt, and oregano in a bowl. Toss chicken around in that mix so it’s coated everywhere.
- Dry Off the Chicken
- Grab paper towels and soak up any extra moisture so the skin gets crisp and brown while cooking.
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Sofrito is the part I love most. It always takes me back to big family gatherings and the aroma that meant something good was on the way. If you can swing homemade sofrito, the freshness is hard to beat and it brings back memories of family favorites.
Quick storage hacks
Let your food cool all the way down before you pack it away. Airtight containers make the leftovers last up to three days in the fridge. Freeze extra portions for as long as two months. Warm it up gently so the rice stays nice and fluffy.
Swap it up
No chicken with bones or skin? Boneless, skinless thighs cook faster—just keep an eye on timing. If gandules are tricky to find, grab green peas or small white beans instead. Out of sofrito? Use a mix of chopped bell pepper, onion, and cilantro as a quick fix.
Ways to serve
Toss a green salad on the side or steam some veggies and you’re set. Add a squeeze of lime or a little Greek yogurt for extra flavor. Got leftovers? Slide a fried egg on top and you've got a killer lunch.
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About this dish
This meal is inspired by the classics like arroz con gandules and always has a spot in Hispanic kitchens. Garlicky chicken plus flavorful rice is easy but bold, and my family always made extra whenever friends were coming over. It’s still my go-to kind of comfort food to share.
Recipe FAQs
- → Can I substitute boneless chicken thighs?
Absolutely! Boneless thighs work great, but using bone-in with skin adds more flavor and keeps them juicy. Just reduce cooking time for boneless pieces so they don't dry out.
- → Which type of rice works best?
Long grain rice is ideal because it stays light and separates easily. If you only have medium grain, that's fine too. Be sure to rinse the rice thoroughly before cooking.
- → Do I have to use gandules?
Gandules give the dish a traditional feel, but you can replace them with black beans or green peas if you prefer. The taste will shift slightly, but it'll still be delicious.
- → Why sear the chicken first?
Searing creates a nice crust that locks in juices and enhances flavor. It also helps the chicken stay moist when cooked with the rice.
- → How do I avoid mushy rice?
Rinse the rice to remove starch, measure the water carefully, and cook uncovered at first. Let most of the liquid absorb, then cover it and avoid stirring while it finishes cooking.
- → What garnishes work well here?
Fresh lime and chopped cilantro are perfect for adding a refreshing punch and balancing the heartier flavors. Serve them on the side for extra pop.