Garlic Chicken Spanish Rice (Print Version)
Juicy chicken and seasoned Spanish rice cooked with gandules, onion, garlic, and sofrito all in one pan for simple cleanup.
# Ingredients:
→ Chicken prep
01 -
5-6 chicken thighs (bone-in, skin-on)
02 -
2 tablespoons cooking oil
03 -
1 teaspoon ground Sazon seasoning
04 -
1 teaspoon table salt
05 -
1 teaspoon adobo spice mix
06 -
1 teaspoon dried oregano
→ Rice ingredients
07 -
2 tablespoons oil for cooking
08 -
2 cups rinsed long-grain white rice
09 -
4 cups water (for simmering)
10 -
1 cup pigeon peas (gandules)
11 -
2 teaspoons Sazon seasoning
12 -
1/4 cup fresh sofrito
13 -
1/4 cup canned tomato sauce
14 -
2 tablespoons garlic, finely chopped
15 -
1/4 cup diced onion
16 -
1 teaspoon salt
17 -
1 teaspoon oregano leaves
# Steps:
01 -
Dry the chicken thighs with a paper towel. Mix oil, Sazon, adobo, salt, and oregano in a bowl. Coat the chicken thoroughly with the mix.
02 -
Warm some oil in a big pan on high. Cook each side of the chicken for 3-5 minutes until it gets a golden crust. Take it out and set aside.
03 -
Using the same pan, cook onion, garlic, and sofrito until they soften. Add in tomato sauce, pigeon peas, Sazon, salt, oregano, water, and then stir in the rinsed rice.
04 -
Let the rice cook on high, making sure most of the liquid absorbs (about 5-10 minutes).
05 -
Set the browned chicken over the rice. Put on a lid and cook on low heat for 20 minutes, ensuring the chicken is done and the rice is fluffy.
06 -
Sprinkle chopped cilantro and add lime wedges before serving.
# Notes and Tips:
01 -
If your chicken cooks faster than the rice, set it aside until the rice finishes. Alternatively, you can finish cooking the chicken in an oven if needed.