Sazon-Infused Chicken and Rice with Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A one-pot dinner featuring tender chicken thighs and fluffy rice, seasoned with aromatic sazon and finished with briny olives for a vibrant Puerto Rican twist. This Puerto Rican-inspired chicken recipe, ready in about 50 minutes, pairs bone-in 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: 15 min Cook: 35 min Serves 4 Puerto Rican cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5-7 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 1 diced yellow onion to the pot and cook for 3-4 minutes until softened. Stir in 3 minced garlic cloves and 2 tablespoons sazon seasoning, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 cups long-grain white rice and 4 cups chicken broth, stirring to combine. Return chicken thighs to the pot, nestling them into the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid absorbed.
  4. Step 4: Stir in 1/2 cup sliced green olives and 1/4 cup chopped cilantro. Cover and let sit for 5 minutes before serving.

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