Easy Adobo Chicken and Rice One-Pot Dinner
A classic Filipino-inspired one-pot meal combining seasoned bone-in chicken thighs and drumsticks with sofrito-infused rice, smoked ham, olives, and peas. The chicken browns first to develop flavor, then simmers atop the rice as it cooks in chicken stock and white wine. Annatto adds subtle color and earthiness. This is comfort food for weeknight dinners or casual family gatherings, balancing savory, slightly salty, and bright cilantro finishes. The Dutch oven method makes it nearly hands-off once everything comes together.
Ingredients
- 2 pounds bone-in chicken parts such as thighs and drumsticks, about 6 piecesboneless skinless chicken breasts1:1 by weightpoultry
reduces cook time to 15 minutes total rice cooking
- 3 tsps casero adobo seasoning without pepper, divided
- 4 tbsps vegetable oil, divided
- ½ cup tomato sauce
- ⅓ cup prepared sofritohomemade sofrito1:1vegetable
see tips
- ¼ cup smoked ham steak, finely chopped
- ¼ cup pimiento-stuffed green olives, sliced
- 1 tsp Annatto Achiote Molidopaprika + turmeric1 tsp paprika + 1/8 tsp turmericspice
color and flavor slightly less earthy
- 2 cups long grain rice
- 2 ½ cups chicken stock
- ½ cup dry white wine
- 1 ½ cups frozen peas
- ¼ cup fresh cilantro, chopped
- ¼ cup pimientos, chopped or sliced
Instructions
- 1
Season chicken with half the adobo seasoning.
- 2
Heat half the oil in Dutch oven over medium heat. Brown chicken about 5 minutes per side. Remove and set aside.
- 3
Heat remaining oil over medium heat. Stir in tomato sauce, sofrito, ham, olives, annatto, and remaining adobo seasoning. Cook and stir 2 minutes.
- 4
Stir in rice and cook 3 minutes until just translucent.
- 5
Add stock and wine. Bring to boil over medium-high heat.
- 6
Return chicken to pan. Reduce heat to low, cover, and simmer 20 minutes.
- 7
Sprinkle peas over rice, cover, and cook 10 minutes longer until water is absorbed and rice is tender.
- 8
Remove from heat and let stand 5 minutes covered. Uncover and let stand 5 minutes more.
- 9
Fluff with fork. Garnish with cilantro and pimientos.
Tips
Don't have Annatto Achiote Molido? Mix 1 tsp paprika with 1/8 tsp ground turmeric for similar color and earthy depth.
Make sofrito ahead: heat 2 tbsps olive oil, add 1/2 cup chopped tomatoes, 1/3 cup each red and green peppers, 1/3 cup onion, 2 tsps minced garlic; cook 2-3 minutes until tender-crisp. Refrigerate up to 1 week.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Freeze up to 2 months.
Prepare sofrito up to 1 week ahead. Chop vegetables and measure all ingredients the morning of cooking.
Serve family-style straight from the Dutch oven, or portion into bowls. Pairs with lime wedges, hot sauce, and additional cilantro on the side.
Common Mistakes
Don't skip browning the chicken; this develops fond and depth.
Don't stir rice constantly after adding stock; let it settle to avoid mushiness.
Don't skip the two standing periods; they finish cooking and allow carryover heat to dry the rice.
Substitutions
see tips
color and flavor slightly less earthy
reduces cook time to 15 minutes total rice cooking
Full guide →FAQ
Can I use boneless chicken instead of bone-in?
Yes. Use boneless skinless breasts or thighs and reduce total rice cooking time to 15 minutes instead of 30. Bone-in pieces stay moister and add more flavor to the broth.
What if I don't have sofrito on hand?
Make a quick version: heat 2 tbsps oil, cook 1/2 cup diced tomato, 1/3 cup each diced red and green pepper, 1/3 cup diced onion, and 2 tsps minced garlic for 2-3 minutes until soft. Substitute in the same amount.
How long will leftovers keep and can I freeze?
Store in an airtight container in the fridge up to 3 days. Freezes well up to 2 months; thaw overnight in fridge and reheat gently on the stovetop with a splash of stock to refresh.