Puerto Rican Chicken Recipe

Name: Puerto Rican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) chicken; Group B; 1 tablespoon olive oil; 1/2 teaspoon fresh ground black pepper; 10 cloves garlic, crushed; 1 teaspoon dried oregano, crushed; 2 teaspoons salt; 1 teaspoon vinegar or 1 teaspoon freshly squeezed lime juice; Group C; 1 tablespoon olive oil; 1 ounce salt pork, diced; 2 ounces lean cured ham, diced; Group D; 1 onion, peeled and quartered; 1 green bell pepper, seeded; 3 sweet green chili peppers, seeded and minced; 1 large tomatoes, quartered; 6 fresh cilantro leaves; Group E; 1/2 teaspoon salt; 18 pimento stuffed olives, left whole; 3 teaspoons capers; 1 (8 ounce) can tomato sauce; Group F; 2 cups rice; 3 1/2 cups chicken broth or 3 1/2 cups water (OR 1 12-oz. can of beer and 2 cups of water or broth); Group G; 1 (17 ounce) can baby green peas, drained; 1 (4 ounce) jar pimientos, chopped

Servings: persons

1 (3 lb) chicken
Group B
1 tablespoon olive oil
1/2 teaspoon fresh ground black pepper
10 cloves garlic, crushed
1 teaspoon dried oregano, crushed
2 teaspoons salt
1 teaspoon vinegar or 1 teaspoon freshly squeezed lime juice
Group C
1 tablespoon olive oil
1 ounce salt pork, diced
2 ounces lean cured ham, diced
Group D
1 onion, peeled and quartered
1 green bell pepper, seeded
3 sweet green chili peppers, seeded and minced
1 large tomatoes, quartered
6 fresh cilantro leaves
Group E
1/2 teaspoon salt
18 pimento stuffed olives, left whole
3 teaspoons capers
1 (8 ounce) can tomato sauce
Group F
2 cups rice
3 1/2 cups chicken broth or 3 1/2 cups water (OR 1 12-oz. can of beer and 2 cups of water or broth)
Group G
1 (17 ounce) can baby green peas, drained
1 (4 ounce) jar pimientos, chopped

1
Wash chicken well and dry with paper towel.
2
Cut into pieces, dividing each breast section and back into two pieces.
3
Coat chicken pieces in olive oil.
4
Mix the seasonings in Group B together and rub into chicken.
5
Set in refrigerator overnight.
6
In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
7
Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
8
Reduce heat to medium low.
9
Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
10
Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
11
Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
12
Add the rice from Group F and stir in.
13
Add the liquid to the pot and mix well.
14
Reduce heat; cover; simmer 10 minutes.
15
Stir up rice from below; cover, simmer 10 more minutes.
16
Remove to large platter and garnish with peas and pimientos.

930

kcal

Calories

Fat

Carbs

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 29 ingredients. The key ingredients include: 1 (3 lb) chicken, Group B, 1 tablespoon olive oil, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Puerto Rican Chicken falls under the Meat & Poultry 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 Chicken

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