Go Back
–+ servings
A large pan with Latin flavor seared chicken thighs and perfectly fluffy red rice and green peas.

The Best One-Pan Chicken and Rice

This One-Pan Chicken and Rice is inspired by the Latin flavors I grew up loving! It comes together in one pan with simple ingredients, tender chicken, and perfectly seasoned rice. 
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Chicken, Dinner, Main Dish
Cuisine Latin
Servings 6

Ingredients
 
 

  • 6 chicken thighs, bone-in and skin on
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and black pepper to taste (when seasoning the chicken, I usually use 1½ tsp salt and ½ tsp pepper)
  • 1-2 Tbsp olive oil
  • 2 Tbsp sofrito
  • 1 packet Sazón
  • 1 chicken bouillon (optional*)
  • ½ cup tomato sauce
  • 2¼ cups water
  • 1½ cups medium-grain rice, rinsed and drained**
  • ⅔ cup frozen green peas
  • Fresh chopped cilantro, avocado slices, and lime wedges for serving

Instructions
 

  • Season the chicken: In a small bowl, combine the cumin, paprika, chili powder, onion powder, garlic powder, salt, and black pepper. Rub this spice mixture all over the chicken thighs, making sure both sides are well coated.
  • Sear the chicken: Heat the olive oil in a large pan over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4–5 minutes per side. Once seared, remove the chicken from the pan and set it aside.
  • Prepare the rice base: In the same pan, add the sofrito, Sazón, chicken bouillon, and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Add the rice and stir until every grain is coated in the sauce. Pour in the water and add the green peas. Taste and adjust the seasoning with salt if needed.
  • Cook everything together: Place the seared chicken on top of the rice. Bring the mixture to a gentle boil and cook uncovered for 5 minutes. Then reduce the heat to low, cover the pan with a lid, and let it simmer for 30 minutes, or until the rice has absorbed the liquid and the chicken is fully cooked.
  • Rest and serve: Remove the pan from the heat and let it rest, covered, for 5–10 minutes. Serve the chicken and rice topped with fresh chopped cilantro, creamy avocado slices, and a squeeze of lime.

Notes

  • *Use chicken broth instead of water, and skip the chicken bouillon if you prefer.
  • **Medium-grain rice works best for this recipe, but I have also made it with long-grain rice with great success.
  • Chicken thighs, chicken drumsticks, or a combination of both are ideal to get the most flavor.
  • Use cooked green peas, either frozen (which I prefer) or canned.
  • Don’t peak! Once you place the lid to cover the pan, leave it alone and let the pan do all the work to ensure even cooking.
Nutritional values are approximate and calculated per serving.
Keyword chicken and rice, one-pan chicken, one-pan chicken and rice
Tried this recipe?Let us know how it was!