Average: 0 (0 votes)
Active time
5 minutes
Total time
1 hour
4 servings
Serving Size
1/4 recipe

2 tablespoons olive oil, divided

1 pound boneless skinless chicken pieces (breast or thighs, whichever you prefer)

1 cup long-grain brown rice

½ cup sofrito

½ teaspoon ground cumin

¼ cup pitted olives, quartered

4 oz tomato sauce (unsalted)

Salt and black pepper to taste

2 tablespoons fresh thyme

  1. In a large pot, heat oil over medium heat.
  2. Brown chicken on each side for approximately 5 minutes, then remove and set aside.
  3. Stir in the sofrito, cumin, olives and tomato sauce and cook for 4 minutes at low heat. Stir in the rice and chicken and mix well, then add 2 cups of water and bring to a boil.
  4. Reduce heat to a simmer and cook for 45 minutes, covered, until internal temperature of the chicken reaches 165°F.
  5. Taste and adjust seasoning, then garnish with fresh thyme.

An Oldways recipe


Calories: 410
Total Fat: 13g
Saturated Fat: 2g
Sodium: 320mg
Carbohydrate: 41g
Fiber: 3g
Protein: 30g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

can you make this in the instant pot?
Hi Kimberley! We haven't tested this recipe in an instant pot, but if you try it, let us know how it goes!

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