Dominican Chicken & Rice
One-pan chicken and rice loaded with tomato, olives, and aromatics — the Dominican way. Ready in 15 minutes with rotisserie chicken and quick-cooking rice.
- Total time
- 15 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
comfortquickdominicanchickentenderfluffyweeknightrice-bowl
Ingredients
- 1 lb rotisserie chicken, shredded
- 1.5 cups jasmine or long-grain white rice
- 1 can (14 oz) diced tomatoes (canned)
- ¾ cup green olives, pitted and halved
- 2.5 cups chicken broth
- 2 tbsp sofrito or tomato paste
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add rice and stir constantly until golden and fragrant, 2–3 minutes.
- 3
Stir in sofrito, then add diced tomatoes and olives.
- 4
Pour in broth and shredded chicken, bring to a boil, then reduce heat to low and cover.
- 5
Simmer covered until rice is tender and liquid is absorbed, 8–10 minutes.
- 6
Remove from heat, let rest 2 minutes uncovered, then fluff with a fork and serve.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups
- fork
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