Garlic Chicken Spanish Rice (Print Version)
Juicy chicken thighs paired with Spanish-style rice, featuring gandules, sofrito, and a touch of garlic, all simmered together for easy cleanup.
# Ingredients:
→ For the chicken
01 -
5-6 chicken thighs, with skin and bone
02 -
2 tbsp oil
03 -
1 tsp salt
04 -
1 tsp Sazon seasoning
05 -
1 tsp dried oregano
06 -
1 tsp adobo seasoning
→ For the rice
07 -
4 cups water
08 -
2 teaspoons of Sazon
09 -
1 cup pigeon peas (gandules)
10 -
2 cups of rinsed white rice (long-grain)
11 -
1/4 cup tomato sauce
12 -
1 tsp salt
13 -
1/4 cup sofrito
14 -
2 tbsp chopped garlic
15 -
2 tbsp cooking oil
16 -
1 tsp oregano
17 -
1/4 cup diced onions
# Steps:
01 -
Dry the chicken with paper towels. Use a small dish to mix the oil, Sazon, oregano, adobo, and salt. Rub the mixture over the chicken until coated completely.
02 -
Pour oil into a big skillet and heat it on high. Let the chicken sizzle for about 3-5 minutes on each side until it gets a deep golden crust. Remove it and set aside.
03 -
In the same pan, cook the garlic, onions, and sofrito until they’re fragrant. Toss in the tomato sauce, water, pigeon peas, Sazon, oregano, and salt. Add in the rice and stir everything together.
04 -
Turn the heat to high and let it cook for about 5-10 minutes until the rice absorbs most of the liquid.
05 -
Put the browned chicken over the rice. Lower the heat, cover the pan, and let it cook for 20 minutes or until the chicken is done and the rice is soft.
06 -
Top it off with fresh cilantro and squeeze some lime over before enjoying.
# Notes and Tips:
01 -
If the chicken gets done quicker than the rice, you can take it out and let the rice finish cooking alone. Another option is to cook the chicken in the oven if needed.