Puerto Rican Chicken

"My daughter's former boyfriend fixed this dish. I modified it and tried (hopefully) to simplify the directions. There's a lot of preparation, but the results are well worth the trouble. It's a garlic lovers dream, but others may want to cut down on the garlic. I've even used more."
 
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Ready In:
1hr 30mins
Ingredients:
23
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. Suggestion- Substitute premade 'Sofrito' for Group D.
     
  2. This recipe is excellent. I am Puerto Rican & it is the genuine thing. Also, it had been clarified & simplified for everyday use. Thanks for posting it.
     
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