One-Pot Chicken and Pigeon Peas Rice

A comforting Puerto Rican rice dish cooked with tender chicken, pigeon peas, and aromatic herbs in a single pot.

Cuisine: Puerto Rican

Category: One Pot

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 lb, bone-in and skin-on chicken thighs
• 1 tbsp olive oil
• 1, diced onion
• 2 cloves, minced garlic
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup, cooked pigeon peas
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb chicken thighs (bone-in, skin-on) and cook for 5 minutes per side until golden brown. Remove chicken and set aside.
2. Step 2: Add 1 diced onion and 2 minced garlic cloves to the pot, cooking for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup long-grain white rice, 2 cups chicken broth, 1 cup cooked pigeon peas, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Step 4: Return chicken to the pot, cover, and cook for 5 more minutes to heat through. Fluff with a fork and serve.