Puerto Rican FoodPuerto Rican Chicken Thighs in Coconut-Lime Sauce with Creamy Pigeon Pea Rice and Toasted Garlic
An original Puerto Rican-inspired recipe featuring seasoned, seared chicken thighs finished in a silky coconut-lime sofrito sauce. It is served over creamy pigeon pea rice with toasted garlic for a comforting, aromatic, flavor-packed Caribbean meal.
Ingredients
- 700 g boneless skinless chicken thighs (cut en pieces large)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 1 g dried oregano (preferiblemente caribeño)
- 24 g fresh garlic, minced (divided)
- 45 ml lime juice (freshly squeezed, divided)
- 30 ml olive oil (divided)
- 120 g sofrito (casero or preparado)
- 30 g tomato paste
- 400 ml coconut milk (without sugar)
- 480 ml chicken broth (divided)
- 2 unit bay leaves
- 190 g medium-grain rice (enjuagado)
- 240 g cooked pigeon peas (escurridos si son enlatados)
- 120 g white onion, diced (divided)
- 90 g red bell pepper, diced
- 16 g fresh cilantro, chopped (divided)
- 40 g green olives stuffed with pimento (sliced)
- 14 g butter
- 9 g garlic, thinly sliced (for tostar)
- 2 g lime zest
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the chicken with 4 g (3/4 tsp) salt, black pepper, oregano, 12 g minced garlic, 30 ml (2 tbsp) lime juice, and 15 ml (1 tbsp) olive oil. Let it rest in the refrigerator for 15 minutes.
- 2
2. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add half of the onion, the red bell pepper, and 12 g minced garlic. Cook for 3 to 4 minutes until fragrant. Add the rice and stir for 1 minute to lightly toast it.
- 3
3. Stir in the pigeon peas, olives, 240 ml (1 cup) chicken broth, 120 ml (1/2 cup) coconut milk, 2 g (3/4 tsp) salt, and 1 bay leaf. Bring to a boil, then reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender.
- 4
4. While the rice cooks, heat a large skillet or Dutch oven over medium-high heat. Brown the marinated chicken for 3 to 4 minutes per side until nicely colored. Do not cook it through yet; transfer to a plate.
- 5
5. In the same skillet, add the sofrito, tomato paste, and the remaining onion. Cook for 3 minutes, scraping the bottom to incorporate the flavorful browned bits.
- 6
6. Pour in the remaining 240 ml (1 cup) chicken broth, the remaining 280 ml coconut milk, the remaining bay leaf, and 15 ml (1 tbsp) lime juice. Stir well and return the chicken to the skillet. Cook over medium-low heat for 15 to 18 minutes, until the sauce slightly thickens and the chicken reaches an internal temperature of 165°F and 74°C.
- 7
7. In a small skillet, melt the butter over medium-low heat. Add the sliced garlic and cook for 1 to 2 minutes until golden, watching carefully so it does not burn. Remove from the heat immediately.
- 8
8. When the rice is ready, turn off the heat and let it rest covered for 5 minutes. Remove the bay leaf, add half of the cilantro, and fluff with a fork for a creamy texture.
- 9
9. Serve a bed of creamy pigeon pea rice, top with the chicken and its coconut-lime sauce, and finish with the toasted garlic butter, lime zest, and the remaining cilantro.
- 10
10. If you want to keep the dish warm before serving, cover it and place it in a 200°F and 95°C oven for up to 10 minutes.
Chef tips
For deeper flavor, marinate the chicken for up to 2 hours. If you want a thicker sauce, simmer it uncovered for 2 to 3 extra minutes at the end. Toast the garlic at the end so it stays crisp.
Substitutions
You can use bone-in chicken thighs, increasing the cooking time slightly. Cilantro can be replaced with culantro in a smaller amount. If pigeon peas are unavailable, use green peas, though the flavor will be less traditional.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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