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When you need something warm and filling but don't want a sink full of dirty pans this awesome one-pan garlic chicken with Spanish rice saves the day. It's all tossed in the same pot so the rice gets loaded up with juices from those garlicky chicken thighs and that rich sofrito base. This meal is pure comfort food—and when it's on the stove the kitchen smells irresistible.
Honestly the first time I threw this together I couldn't believe how fast everyone grabbed a seat at the table. Ever since that night whenever I want dinner to feel a bit fancy but know I don’t have hours this is what I make.
Tasty Ingredients
- Cilantro and limes: Brighten things up at the end if you want Some fresh cilantro with lively leaves gives a nice touch
- Chopped onion: For some sweet crunch White or yellow onions are both perfect
- Minced garlic: Puts the garlic front and center Fresh chopped garlic is super punchy
- Tomato sauce: Adds a sweet savory hit Grab a can that’s low on sugar if possible
- Sofrito: This blend of onions peppers and cilantro is the backbone of the flavor Don't stress if it's store-bought homemade is fab too
- Gandules: a.k.a. pigeon peas Throw in some for extra nuttiness and a protein boost Just make sure they’re unsalted if using canned or frozen
- Water: Needed for cooking up your rice If your tap water tastes weird filtered is better
- Long grain rice: Rinsing gets rid of the starch and helps it cook up soft instead of mushy
- Oregano: Brings earthy goodness to the chicken and rice Go for dry leaves that smell strong
- Adobo: This spice blend pulls everything together Make sure there’s garlic powder and oregano in the one you pick
- Salt: Use fine sea salt so everything gets a little bit of seasoning everywhere
- Sazon: Gives the dish its classic color and taste Pick the achiote version for a rich color
- Oil: You'll need a neutral choice like canola or vegetable so the flavors shine and the chicken gets that good brown crust
- Chicken thighs: Bone in skin on is the way for juicy results Look for ones with plump meat and smooth skin
Simple Step Guide
- Rest and Garnish
- Take the pan off the heat and don’t open it for five minutes—this gives the rice time to finish cooking nicely Fluff everything with a fork then scatter some cilantro or squeeze lime on top if you’re into it
- Finish with the Chicken
- Snuggle those golden-brown chicken thighs right back on top of your simmering rice Cover it up and drop the heat to low Let it cook for 20 minutes or until rice is soft and the chicken’s done through
- Simmer the Rice
- Bump up the heat to bring everything to a boil Cook for about 5 or 10 minutes—or until the liquid is mostly gone Don’t poke it too much
- Add the Rice and Liquids
- Dump in rinsed rice tomato sauce Sazon gandules oregano salt and water Stir until it all looks even
- Build the Flavor Base
- Toss your chopped onion garlic and sofrito into the same sizzling pan Cook for three minutes until soft and you can smell the awesome flavors Scrape the tasty bits off the bottom for more punch
- Sear the Chicken
- Heat your pan up high with some oil Put chicken in skin-side down Let it sizzle for 3 to 5 minutes per side until you get a nice golden color Pull them out and set nearby
- Season the Chicken
- Mix up oil Sazon salt adobo and oregano Rub it all over the thighs until they’re well coated
- Pat the Chicken Dry
- Start by blotting extra moisture off each thigh with paper towels This helps them get that deep golden and crispy skin
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Sofrito is where all the magic happens for me It's a throwback to family parties where those bright peppers and herbs basically announced there's something tasty simmering in the kitchen. Making your own keeps things super fresh and reminds me of family favorites that have been shared for years.
How to store leftovers
After everything has cooled off stash leftovers in a container with a good seal They'll last fine in the fridge for three days Or freeze some for up to two months When you're ready to eat reheat gently so your rice doesn't get gummy.
Switch it up
Swapping in boneless skinless thighs is a time-saver since they cook quicker If you’re out of gandules canned peas or little white beans work just as well Can’t find sofrito Mix together chopped bell pepper onion and cilantro instead.
Ways to serve
Dish this up alongside a salad or some steamed veggies for a full meal. A squeeze of lime or a dollop of Greek yogurt can perk it right up. Got leftovers Try topping a bowl with a fried egg for lunch—so good.
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Backstory
This one-pot wonder gets its roots from traditional arroz con gandules and is a go-to in lots of Hispanic homes. The garlicky chicken and rich rice are bold but super easy for anyone to love. My family used to put a big pot out whenever friends came and it's still my favorite thing to feed a crowd.
Recipe FAQs
- → Could I make this with boneless thighs?
Definitely! Boneless thighs work too, but bone-in with skin amps up flavor and keeps the meat tender. Shorten cooking time for boneless to avoid overcooking.
- → What type of rice is recommended?
Fluffy long grain rice typically works best, but if needed, medium grain could step in. Be sure to rinse off extra starch before cooking.
- → Do I need gandules, or can I swap them?
Gandules bring authentic taste, but you can use green peas or black beans as substitutes. The flavor profile will shift a bit, though.
- → Why is searing the chicken important?
It creates a gorgeous golden crust and locks in juices. Plus, it adds richness to both the chicken and the rice when they simmer together.
- → How do I avoid overly soft rice?
Get your water ratio right, rinse the rice well, and let most water cook off uncovered before you put the lid on. Avoid stirring for a fluffier result!
- → What toppings go nicely with this meal?
A squeeze of lime and some freshly chopped cilantro bring lightness and brighten up all the bold flavors. Offer them on the side for an extra layer!