Puerto Rican Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
4-6
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
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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RECIPE SUBMITTED BY
Mary Leverington
Milton, 0