Mama’s Puerto Rican Chicken and Rice
If there’s one dish that brings me right back to childhood, it’s Mama’s Puerto Rican Chicken and Rice.
This isn’t just food—it’s comfort, memories, and love served on a plate. I remember coming home from school and smelling the aroma of garlic, onions, and spices drifting through the house.
Even before I took the first bite, I knew it was going to be a good day.
Today, I’m sharing that same recipe with you. It’s simple, full of flavor, and something you’ll want to make again and again.
Why This Recipe Means So Much to Me
This dish isn’t fancy. It’s not made with expensive ingredients. But that’s what makes it so special. Mama made this when we had a full house and needed a meal that could feed everyone. It was budget-friendly, filling, and loaded with flavor.
Every time I cook it now, it’s like I’m in her kitchen again, hearing her hum while she stirred the rice. And I want you to feel that same warmth when you make it.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Here’s what you’ll need:
- Chicken pieces (bone-in, skin-on for the best flavor)
- Long-grain rice
- Olive oil
- Garlic (fresh and minced)
- Onion (diced)
- Bell peppers (red or green, sliced)
- Tomato sauce
- Chicken broth
- Adobo seasoning (or salt, pepper, and a mix of spices)
- Sazón seasoning (for that beautiful golden color and rich flavor)
- Bay leaves
- Fresh cilantro (optional but adds freshness)
Most of these are pantry staples, so you might already have them at home.
How to Make Mama’s Puerto Rican Chicken and Rice
1. Season the Chicken
Season your chicken well with adobo and sazón. Mama always said, “Don’t be shy with seasoning—this is where the flavor starts.” Rub it in so every piece is coated.
2. Brown the Chicken
Heat olive oil in a large pot or deep skillet. Place the chicken skin-side down and let it brown. This step locks in flavor and gives the dish that rich, savory base. Don’t rush it—good things take time.
3. Sauté the Vegetables
Once the chicken is browned, set it aside for a moment. In the same pot, add onions, garlic, and bell peppers. Let them soften and soak up all the chicken drippings. This is where the magic begins.
4. Add Tomato Sauce and Spices
Stir in tomato sauce, more sazón, and bay leaves. This adds depth and that signature Puerto Rican flavor. Mama always told me this step “wakes up” the dish.
5. Add Rice and Broth
Pour in the rice and chicken broth. Give it a gentle stir so everything is mixed well. Lay the chicken pieces back on top. This way, as the rice cooks, it absorbs all the flavors from the chicken.
6. Let It Simmer
Cover the pot and let it cook on low heat until the rice is fluffy and the chicken is cooked through. Don’t lift the lid too often—steam is your best friend here.
7. Add Fresh Touches
Once it’s done, sprinkle with fresh cilantro if you like. Mama always added a handful right before serving to brighten the flavors.
Tips for Perfect Puerto Rican Chicken and Rice
- Don’t skip browning the chicken—it’s key for flavor.
- Use bone-in chicken for the juiciest results.
- Measure the liquid carefully so your rice doesn’t turn mushy.
- Let it rest for a few minutes before serving so everything settles.
How to Serve It
We always ate this with a side of sweet fried plantains and a simple salad. Sometimes Mama would add avocado slices on the side, and that creamy texture with the rice was pure heaven.
Why You’ll Love This Dish
This is one of those recipes you make once and instantly add to your family favorites. It’s:
- Full of bold, comforting flavors
- Budget-friendly and easy to make
- Perfect for family dinners or gatherings
- A dish that brings people together
Final Thoughts
Mama’s Puerto Rican Chicken and Rice isn’t just a meal—it’s a memory you can create in your own kitchen. Every bite is a reminder of home, family, and the little things that make life sweet.
If you try it, make enough for leftovers… because trust me, it tastes even better the next day.
