Sautéed Chicken and Rice with Pimientos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs simmered with aromatic sofrito and fluffy rice, finished with sweet roasted pimientos for a vibrant, satisfying Puerto Rican meal. This puerto rican-inspired quick meals ready in about 40 minutes pairs bone-in, skin-on Chicken thighs, Olive oil, finely chopped 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb bone-in, skin-on chicken thighs dry with paper towels. Season with 1 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
  3. Step 3: Add 1/2 cup chopped onion and 1/2 cup chopped green bell pepper to the skillet. Cook for 3 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 1 cup long-grain rice to the skillet and stir to coat in oil. Pour in 2 cups chicken broth and bring to a simmer. Return chicken thighs to the skillet, nestling them into the rice.
  5. Step 5: Cover and reduce heat to low. Cook for 20 minutes until rice is tender and chicken is cooked through. Remove chicken, let rest for 5 minutes.
  6. Step 6: Stir 1/2 cup chopped pimientos into the rice and cook for 2 minutes. Sprinkle with 2 tbsp chopped cilantro before serving.

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Frequently asked questions

How long does Sautéed Chicken and Rice with Pimientos take to make?

Total time is about 40 minutes (15 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 Sautéed Chicken and Rice with Pimientos?

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 Sautéed Chicken and Rice with Pimientos?

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 Sautéed Chicken and Rice with Pimientos 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 Sautéed Chicken and Rice with Pimientos?

Puerto Rican quick meals 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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