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. This puerto rican-inspired one pot ready in about 45 minutes pairs bone-in and skin-on chicken thighs, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 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
- 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.
- Step 2: Add 1 diced onion and 2 minced garlic cloves to the pot, cooking for 3 minutes until softened and fragrant.
- 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.
- Step 4: Return chicken to the pot, cover, and cook for 5 more minutes to heat through. Fluff with a fork and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Pigeon Peas Rice take to make?
Total time is about 45 minutes (15 min prep + 30 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 Peas 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Chicken and Pigeon Peas 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 Peas 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 Peas Rice?
Puerto Rican one pot 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.
What others are saying
- ★★★★★
This is my new favorite weeknight meal! So flavorful and easy.
- ★★★★★
Loved it! Made it for my family and they were impressed.
- ★★★★☆
The rice was delicious, but the chicken was a bit dry. Took about 45 minutes instead of the 30 listed.
