Chicken and Rice Skillet
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dinner

Chicken and Rice Skillet

One-skillet chicken and rice with a golden crust on the bottom (pegao). A Puerto Rican favorite.

460kcalCalories
34gProtein
44gCarbs
16gFat
Prep: 10 min
Cook: 35 min
~$4.02 per serving

Ingredients

Chicken thighs (boneless)2 (6 oz each)
$2.50
White rice1 cup dry (200g)
$0.50
Water2 cups
$0.00
Sofrito2 tbsp
$0.60
Olive oil2 tbsp
$0.30
Dried oregano1 tsp
$0.10
Salt and pepperto taste
$0.02
Estimated total$4.02

Chicken thighs ~$2.99/lb. Sofrito ~$2.99/jar. Rice ~$1.29/lb.

Instructions

1

Season chicken with oregano, salt, and pepper.

2

Heat olive oil in a large skillet over medium-high heat. Brown chicken 4-5 minutes per side. Remove.

3

Add sofrito to the pan and cook 2 minutes.

4

Add rice and water. Stir and bring to a boil. Return chicken on top.

5

Reduce heat to low, cover, and cook 20 minutes until rice is tender.

6

Increase heat to high for the last 2-3 minutes to form the crispy pegao crust on the bottom.

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