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Skillet Caribbean Chicken and Rice

Bursting with flavor, this Puerto Rican version of Skillet Caribbean Chicken and Rice is easy to make and ready in just about 30 minutes.
Course: Dinner
Cuisine: Hispanic
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Author: Ronda Eagle | Kitchen Dreaming

Ingredients

  • For the Skillet
  • 1 lb chicken , boneless & skinless breast, tenders or thighs cut into pieces
  • Salt and pepper , to taste
  • 1 medium yellow onion , very finely chopped
  • 1 tbsp minced Garlic or 2 cloves garlic , finely chopped
  • 1 tsp. Mexican Oregano
  • 1 can (15 oz.) stewed tomatoes
  • 1 cup medium grain rice
  • 2 cups water
  • 1 can pigeon peas drained and rinsed
  • 1/2 cup olives drained and sliced
  • 1 jar (4 oz.) sliced pimientos, drained
  • 1 tbsp capersFor the Garnish2 tbsp finely chopped fresh cilantro1 fresh tomato , diced

Instructions

  • In a 12-inch skillet over medium-high heat, form the sofrito base by adding the stewed tomatoes (with all the liquid), onions and garlic. Add the chicken pieces and season with salt, pepper, and oregano.
  • Add the water and the rice and stir to combine. Heat to boiling and then reduce the heat to a simmer.
  • When the rice is almost finished, add the pigeon peas, olives, capers and pimentos and stir to incorporate. Cover and simmer until the rice is fully cooked. Stir and garnish with fresh chopped cilantro and diced, fresh tomatoes.

Notes

If you prefer to skip making your own sofrito, there are commercially prepared versions sold on the International foods aisle in the grocery located where you would find other spanish foods and seasonings. Mexican Oregano, is also usually sold in small packets on this aisle

Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.