One-Pot Chicken and Rice with Annatto

Tender chicken thighs simmered with aromatic rice, bell peppers, and vibrant annatto seeds for a comforting Puerto Rican favorite.

Cuisine: Puerto Rican

Category: One Pot

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 2 lbs, bone-in, skin-on chicken thighs
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1/4 cup annatto seeds
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1, diced red bell pepper
• 1, diced green bell pepper
• 1/4 cup olive oil
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1 tsp salt

Instructions

1. Step 1: Heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs bone-in, skin-on chicken thighs, skin-side down, and cook for 5 minutes until golden brown, then flip and cook for 3 more minutes until crisp.
2. Step 2: Add 1 large finely chopped onion and 2 minced garlic cloves, stirring for 2 minutes until fragrant. Stir in 1/4 cup annatto seeds, 1 diced red bell pepper, and 1 diced green bell pepper, cooking for 3 minutes until peppers soften and aroma fills the kitchen.
3. Step 3: Add 2 cups long-grain white rice, 1 tsp dried thyme, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, stirring constantly for 1 minute until rice is toasted.
4. Step 4: Pour in 4 cups chicken broth and add 1 bay leaf. Bring to a gentle simmer, nestle chicken thighs back into the pot skin-side up, cover, and reduce heat to low. Simmer for 30 minutes until rice is tender and chicken reaches 165°F.
5. Step 5: Carefully remove chicken and discard bay leaf. Let rice rest covered for 5 minutes, then fluff with a fork. Serve chicken on top of rice.