Latin-Style Rice and Chicken

Chicken and rice might sound a bit ho-hum, but this version includes flavorful and eye-catching ingredients like garlic, peas and stuffed olives to excite the palate. Serve in the pot on the table.


  • 1 1/2 pounds chicken legs and thighs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion (about 1/4 of large onion)
  • 2 cloves garlic, chopped
  • 1 cup long-grain white rice
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup canned chopped tomato
  • 3/4 cup frozen peas
  • 1/4 cup sliced pimento-stuffed olives


Preheat a large skillet or casserole dish over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. When the pan is hot, add the olive oil. Carefully place the chicken, skin-side down, in the pan. Brown all the sides, 10 to 15 minutes. (This can be done in batches if the pan is too small.) When the chicken is brown, pour or spoon out all but 2 tablespoons of the fat. Return the pan to the stovetop over medium-high heat, and add the onion and garlic. Cook until soft, about 5 minutes.

Stir in the rice and add the broth and tomato. Bring to a boil. Turn the heat to low and cook covered until the rice is done about 15 minutes. Uncover and add the peas. When the peas are hot, about 5 minutes, turn off the heat and stir in the olives. Season with the remaining salt and pepper, or more to taste.

Tip: Using low-sodium broth allows you to control the amount of sodium in the dish.

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