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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

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