Annatto-Smoked Chicken and Rice

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Puerto Rican-inspired dish with chicken cooked in annatto-spiced rice, featuring smoky paprika and aromatic vegetables for a deeply flavorful meal. This Puerto Rican-inspired chicken recipe, ready in about 85 minutes, pairs chicken, annatto seeds, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 65 min Serves 4 Puerto Rican cuisine 650 cal/serving

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Ingredients

3 lbs, cut into 8 pieces chicken
2 tbsp annatto seeds
1/4 cup smoked paprika
2 tbsp olive oil
1 large, diced onion
3 cloves, minced garlic
1, diced red bell pepper
2 cups long-grain white rice
4 cups chicken broth
1 bay leaf
2 tbsp, chopped cilantro

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine 2 tbsp annatto seeds with 2 tbsp hot water; let sit 10 minutes to form a paste. In a separate bowl, mix 1/4 cup smoked paprika, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Pat chicken pieces dry, then rub with the spice mixture. Place chicken in roasting pan, pour annatto paste over chicken, and surround with 1 diced onion, 3 minced garlic cloves, and 1 diced red bell pepper.
Step 3: Roast uncovered for 40 minutes, then remove chicken and set aside. Stir 2 cups rice, 4 cups chicken broth, and 1 bay leaf into the pan with vegetables.
Step 4: Return chicken to pan, cover tightly with foil, and bake 25-30 minutes until rice is tender and liquid absorbed.
Step 5: Discard bay leaf, fluff rice with fork, and garnish with 2 tbsp chopped cilantro before serving.