Puerto Rican Chicken and Rice
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course: Dinner, Main
Cuisine: Caribbean, Puerto Rican
Servings: 10
Calories: 1102 kcal
Author: Kevin Is Cooking
Ingredients
1. I pick up a brand I love called Goya that can be found in most markets or on Amazon if unavailable near you. Feel free to make your own from scratch, too. If I don't have a jar on hand in the pantry, I purée in my food processor one each medium tomato, green and red bell pepper, one small jalapeño, 4 garlic cloves and a handful of cilantro. That's all there is to it!
2. Feel free to substitute 2 cup frozen peas if you like of sth traditional Pigeon Peas. I again use the Goya brand that can be found in most markets or on Amazon if unavailable near you.
source:https://keviniscooking.com/
Cook Time 35 mins
Total Time 50 mins
Course: Dinner, Main
Cuisine: Caribbean, Puerto Rican
Servings: 10
Calories: 1102 kcal
Author: Kevin Is Cooking
Ingredients
- 2 tbsp oil
- 3-4 lbs chicken legs, thighs and or bone in breasts
- 3 tbsp Adobo seasoning
- Freshly ground pepper
- 8 oz Puerto Rican Sofrito (See Note 1)
- 1 tsp ground cumin
- 8 oz tomato sauce
- 3 cups uncooked rice
- 4 1/2 cups chicken stock
- 15.5 oz can Pigeon Peas, rinsed and drained (See Note 2)
- 1 cup green olives
- 3 tbsp capers
- Preheat oven to 350°F. Rinse the chicken pieces under cold water and pat dry with paper towels. Rub both sides with generous amount of the Adobo seasoning. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a skillet or Dutch oven and quickly brown chicken pieces for about 3 minutes each side. Remove from the pan, season with pepper and set aside.
- Add the sofrito and cumin to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- At this point top with chicken pieces, gently pressing down into rice mixture and place pan in oven, uncovered for 35 minutes.
- ** If this batch is too large for your skillet or Dutch oven, pour rice mixture into a large roasting pan coated with cooking spray and top with chicken pieces. Place roasting pan in oven, uncovered for 35 minutes.
- When done, remove chicken from pan and using a fork, fluff up the rice and then place chicken back on top. Serve from roasting pan and top with chopped parsley (optional).
1. I pick up a brand I love called Goya that can be found in most markets or on Amazon if unavailable near you. Feel free to make your own from scratch, too. If I don't have a jar on hand in the pantry, I purée in my food processor one each medium tomato, green and red bell pepper, one small jalapeño, 4 garlic cloves and a handful of cilantro. That's all there is to it!
2. Feel free to substitute 2 cup frozen peas if you like of sth traditional Pigeon Peas. I again use the Goya brand that can be found in most markets or on Amazon if unavailable near you.
