Puerto Rican Rice with Chicken Recipe

Name: Puerto Rican Rice with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds chicken pieces; 2 each peppercorns; 2 Cloves garlic peeled; 1 teaspoon oregano dried; 4 1/2 teaspoons salt; 2 teaspoons olive oil; 1 teaspoon vinegar; 1 tablespoon lard or vegetable oil; 1 ounce salt pork; 2 ounces cured ham lean; 1 each onions peeled; 1 each green bell peppers seeded; 3 each hot chili peppers sweet, seeded; 1 each tomatoes; 6 each cilantro (chop everything in small pieces); 1/2 teaspoon salt; 10 each pimento stuffed green olives; 1 tablespoon capers; 1/4 cup tomato sauce; 2 tablespoons lard; 3 cups rice; 1 can green peas; 1 can pimentos

Servings: persons

2 1/2 pounds chicken pieces
2 each peppercorns
2 Cloves garlic peeled
1 teaspoon oregano dried
4 1/2 teaspoons salt
2 teaspoons olive oil
1 teaspoon vinegar
1 tablespoon lard or vegetable oil
1 ounce salt pork
2 ounces cured ham lean
1 each onions peeled
1 each green bell peppers seeded
3 each hot chili peppers sweet, seeded
1 each tomatoes
6 each cilantro (chop everything in small pieces)
1/2 teaspoon salt
10 each pimento stuffed green olives
1 tablespoon capers
1/4 cup tomato sauce
2 tablespoons lard
3 cups rice
1 can green peas
1 can pimentos

1
Wash chicken and divide each chicken piece in two.
2
Dry and rub with seasoning included in B.
3
Set in refrigerator overnight.
4
In a heavy kettle, heat fat and brown rapidly salt pork and ham.
5
Reduce to moderate and add chicken.
6
Cook for 5 minutes.
7
Reduce heat to low.
8
Add ingredients in D and saute for 10 minutes stirring occasionally.
9
Meanwhile drain liquid from can of peas into a measuring cup and enough water to make 2 1/2 cups, if regular rice is used or 3 1/2 if long rice is used.
10
Reserve peas.
11
Heat liquid and wait.
12
Add to kettle ingredients in E and mix over moderate heat for 2 minutes.
13
Add hot liquid to kettle and mix well and cook uncovered over moderate heat until rice is dry.
14
With a fork turn rice from bottom to top.
15
Cover kettle and cook over low heat for 40 minutes.
16
Halfway during this cooking period turn rice over again.
17
Add peas, turn rice once more and cover, cooking for 15 minutes in low heat.
18
Spoon rice into a serving platter.
19
Heat pimientos in their juices, drain and garnish the rice.
20
Serve at once.

1231

kcal

Calories

Fat

144

Carbs

110

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 23 ingredients. The key ingredients include: 2 1/2 pounds chicken pieces, 2 each peppercorns, 2 Cloves garlic peeled, 1 teaspoon oregano dried, and more.

Yes, Puerto Rican Rice with 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 Rice with Chicken

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