Achiote-Spiced Chicken and Rice with Tomatillo Salsa

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs simmered in a vibrant achiote marinade, served over fragrant rice with a bright, tangy tomatillo salsa for perfect balance. This Puerto Rican-inspired one-pot recipe, ready in about 65 minutes, pairs bone-in skin-on chicken thighs, achiote paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs bone-in skin-on chicken thighs
• 1 tbsp achiote paste
• 3 tbsp olive oil
• 1, finely diced medium onion
• 2, minced garlic cloves
• 1 cup long-grain white rice
• 2 cups chicken broth
• 3, chopped tomatillos
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat 1.5 lbs bone-in skin-on chicken thighs dry with paper towels, then rub with 1 tbsp achiote paste and 1/2 tsp salt; let rest for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown, then flip and cook for 3 more minutes; remove chicken and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to the pot, then add 1 finely diced medium onion and cook for 3 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup long-grain white rice and cook for 1 minute, stirring constantly. Pour in 2 cups chicken broth, then add 1/4 tsp salt and 1/4 tsp black pepper; bring to a simmer.
5. Step 5: Nestle the chicken thighs back into the pot, skin-side up. Cover and reduce heat to low; simmer for 25 minutes, or until rice is tender and liquid is absorbed.
6. Step 6: While rice cooks, blend 3 chopped tomatillos, 2 tbsp cilantro, and a pinch of salt in a food processor until smooth; adjust consistency with water if needed.
7. Step 7: Serve chicken and rice topped with tomatillo salsa.