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Latin-Style Chicken and Rice

This Latin-style chicken and rice is a fragrant, one-pot wonder that brings warmth and vibrant colour to the dinner table. By browning the chicken thighs first, you achieve a delicious depth of flavour that infuses the rice as it simmers in a delicate saffron broth. The addition of sweet garden peas provides a fresh contrast to the savoury, golden grains, making it a wholesome choice for any day of the week.

As a high-protein main course, this dish is both satisfying and simple to prepare, requiring minimal cleanup. It is a fantastic option for busy families or meal prep enthusiasts looking for a nutritious homemade dinner. Serve it directly from the pan with a generous scatter of fresh flat-leaf parsley for a beautiful, rustic presentation.

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Ingredients for Latin-Style Chicken and Rice

  • 900g chicken thighs with skin and bone

  • 2 tablespoons unsalted butter, cut into bits

  • 1 tablespoon olive oil

  • 1 large onion, chopped (325g )

  • 3 garlic cloves, minced

  • 190g medium-or long-grain white rice

  • 240ml reduced-sodium chicken broth

  • 180ml water

  • 1/4 teaspoons crumbled saffron threads

  • 1 Turkish or 1/2 California bay leaf

  • 240ml frozen peas (not thawed)

  • Garnish: chopped flat-leaf parsley

How to make Latin-Style Chicken and Rice

Pat chicken dry and season with 3/4 teaspoons salt and 1/2 teaspoons pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoons each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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