One-Pot Puerto Rican Chicken and Rice with Annatto

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a fragrant rice dish with sofrito, annatto oil, and citrus, finished with a bright cilantro garnish. This puerto rican-inspired one pot ready in about 45 minutes pairs Chicken thighs, Long-grain white rice, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 25 min Serves 4 Puerto Rican cuisine 600 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 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook 5 minutes until golden. Flip and cook 3 minutes more; remove and set aside.
  3. Step 3: Add diced onion and bell pepper to pot; cook 3 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
  4. Step 4: Add sofrito, 1 teaspoon annatto, and 2 tablespoons orange juice; cook 2 minutes to blend flavors.
  5. Step 5: Return chicken to pot, nestle into rice, and add 2.5 cups chicken broth. Bring to simmer, cover tightly, reduce heat to low, and cook 25 minutes.
  6. Step 6: Remove chicken, fluff rice with fork, stir in 2 tablespoons cilantro, and return chicken. Rest 5 minutes before serving with pickled red onions.

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Frequently asked questions

How long does One-Pot Puerto Rican Chicken and Rice with Annatto take to make?

Total time is about 45 minutes (20 min prep + 25 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 Puerto Rican Chicken and Rice with Annatto?

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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot Puerto Rican Chicken and Rice with Annatto?

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 Puerto Rican Chicken and Rice with Annatto 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 Puerto Rican Chicken and Rice with Annatto?

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.

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