Puerto Rican Broth Recipe

Name: Puerto Rican Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chicken; 1/4 c. oil; 1/4 ??? jam; 1 onion; 2 pieces garlic; 1 hot pepper; 1 c. tomato sauce; 1 tsp. olives; 1 Tbsp. salt (approximately); 1/2 tsp. black pepper; 1 tsp. oregano; 2 Tbsp. vinegar; 4 c. broth; 2 c. dry wine; 1 c. petit pois; 1 can peppers; 1 c. shredded cheese

Servings: persons

3 lb. chicken
1/4 c. oil
1/4 ??? jam
1 onion
2 pieces garlic
1 hot pepper
1 c. tomato sauce
1 tsp. olives
1 Tbsp. salt (approximately)
1/2 tsp. black pepper
1 tsp. oregano
2 Tbsp. vinegar
4 c. broth
2 c. dry wine
1 c. petit pois
1 can peppers
1 c. shredded cheese

1
Make a broth with the chicken innards.
2
Cut the chicken in 4 pieces and season it with the garlic and tart orange.
3
Boil the oil and deep fry the chicken.
4
Add the chopped onion, hot pepper, tomato soup, can of peppers with the liquid, the liquid of the petit pois, salt, black pepper, dry wine and water.
5
Wash and drain the rice.
6
When the chicken is almost done, add the rice.
7
Keep it on low heat until the rice is cooked.
8
When ready to serve, add the petit pois and the cheese.
9
Mix it together.
10
Decorate with the peppers.

1088

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lb. chicken, 1/4 c. oil, 1/4 ??? jam, 1 onion, and more.

Yes, Puerto Rican Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puerto Rican Broth

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