One-Pot Chicken and Pigeon Pea Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting blend of tender chicken, fluffy rice, and tender pigeon peas simmered in a savory tomato broth. This puerto rican-inspired chicken ready in about 55 minutes pairs pounds bone-in, skin-on chicken thighs, tablespoons olive oil, large diced onion 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.

Prep: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chicken skin-side down and cook 8 minutes until golden brown, flipping to cook 5 minutes more. Remove chicken and set aside.
  3. Step 3: Add remaining 1 tablespoon olive oil to pot. Add diced onion and cook 3 minutes until softened. Add minced garlic and diced red bell pepper, cooking 2 more minutes until fragrant.
  4. Step 4: Stir in diced tomatoes (with juice), drained pigeon peas, rice, 2 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
  5. Step 5: Return chicken to pot, nestling into rice. Cover and reduce heat to low. Cook 25-30 minutes until rice is tender and chicken is cooked through.
  6. Step 6: Remove chicken, slice, and return to pot. Stir in chopped parsley and cook 1 minute.

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Frequently asked questions

How long does One-Pot Chicken and Pigeon Pea Rice take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Pigeon Pea Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in One-Pot Chicken and Pigeon Pea Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Pigeon Pea Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Pigeon Pea Rice?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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