Best Puerto Rican Chicken Recipes

ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)

Steps:

• Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
• Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
• Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
• Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.

MAMA'S PUERTO RICAN CHICKEN

Steps:

• Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)

Steps:

• Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
• Coarsely chop the cilantro.
• Set aside.
• The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
• Season the chicken with Adobo seasoning and oregano.
• Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
• Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
• Stir the rice into the mixture.
• Add the chicken stock.
• Add the browned chicken.
• Bring to a boil.
• Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
• DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
• When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
• You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)

Steps:

• Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
• In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
• Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.

JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE

Steps:

• In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
• In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
• Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
• Transfer mixture to a large bowl and serve immediately.

POLLO GUISADO - PUERTO RICAN CHICKEN STEW RECIPE - (4/5)

Steps:

• Heat a Dutch oven on medium heat. Generously season the chicken with the Adobo seasoning, then add the olive oil and chicken to the Dutch oven. Lightly brown the chicken by cooking chicken for about 5 minutes on each side. Set chicken aside. Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives to a pot. Bring to a boil, then add the chicken in. Lower the heat to a simmer and cook the stew for 25 to 30 minutes, or until the chicken is cooked through. Check the stew for seasoning and add more chicken bouillon if it needs a bit more flavor. Sprinkle the stew with the chopped cilantro and stir it in. Serve with or over rice, mashed potatoes or some crusty bread on the side for dipping!

PUERTO RICAN-STYLE CHICKEN LASAGNA

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
• Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
• Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
• Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
• Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

PUERTO RICAN CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
• In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.

PUERTO RICAN CHICKEN & BEANS RECIPE - (5/5)

Steps:

• Preheat the oven to 375 degrees. In a food processor, combine all of the ingredients except for the chicken, and blend into a smooth marinade. In a large bowl, toss the chicken and marinade. Place the chicken onto a foil-lined baking sheet, cover with foil, and bake for 35-45 minutes, until the chicken is near done. Remove foil and bake chicken to desired doneness, about 5 minutes longer. Habichuelas Guisadas Heat the olive oil and recite in a pot for 5 minutes over medium high heat. Add the bay leaves, olives, tomato sauce, and sazon. Mix until incorporated. Add the potatoes and beans. For thicker beans, add the beans plus their liquid. For thinner beans, drain and add 1 cup of water. Bring to a boil. Reduce heat to medium, and cook for 15 minutes, or until potatoes are softened. Salt and pepper to taste.

PUERTO-RICAN CHICKEN

Steps:

• Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
• Sprinkle Adobo all over both sides very heavily.
• Take Season-All and sprinkle medium amount on both sides.
• Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
• Cover with plastic wrap and leave over night in refrigerator.
• COOKING METHOD.
• Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
• Uncover and brown top as desired.

PUERTO RICAN CHICKEN

Steps:

• Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
• Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
• There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
• Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
• Serve with hot white rice, beans and slices of avocado. Yummy.

PUERTO RICAN CHICKEN SOUP

Steps:

• in large stock pot heat oil
• add onion, carrots and green pepper, saute
• add rice, chili and pepper, saute
• add garlic, saute
• add water, garlic powder, tomato sauce, chicken, bay leaf and vinegar.
• cook for 1 hour covered until chicken is done.
• take chicken out and debone add chunks of chicken back inches.
• remove bay leaves.

PUERTO RICAN CHICKEN NOODLE SOUP RECIPE (SOPA DE FIDEOS CON POLLO DE PUERTO RICO)

Steps:

• Season chicken with adobo and meat tenderizer. Add chicken to large pot with water, sazón, sofrito, tomato paste, tomato sauce, oil, and salt. Cook on medium heat until chicken is somewhat tender. Add carrots and continue cooking on medium heat until carrots are tender, about 30-35 minutes. Add potatoes and continue cooking on medium heat until potatoes are tender, about 15 minutes. Add noodles and raise heat to medium-high heat. Cook about 10 minutes until noodles are cooked and broth thickens a bit. Keep an eye on the pot – if the broth thickens enough, but noodles aren’t cooked, lower heat again to medium and simmer longer.

PUERTO RICAN STYLE CHICKEN AND RICE

Steps:

• Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
• Add salt and pepper to taste and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
• Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
• Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
• Add the peas and pimentos and cook 5 more minutes.
• Add salt and pepper to taste.
• Sprinkle with remaining cilantro and serve.

PUERTO RICAN RICE AND CHICKEN

Steps:

• Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
• Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.

ASOPAO DE POLLO (PUERTO RICAN CHICKEN AND RICE STEW)

Steps:

• For the sofrito: Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and vinegar cook for about 5 more minutes. Once cooked, puree it in the blender or food processor. Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its cooked, take out the onions and the garlic. At this time you can shred the chicken. Make the asopao: Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.

PUERTO RICAN FRIED CHICKEN RECIPE - (4.1/5)

Steps:

• Take chicken parts and score on both side of the drums, and scored on top of the thighs. Put in a bowl, add oil, vinegar, garlic, rub and mix good all over the chicken. Add the sazon packets and sprinkle the adobo, over the chicken parts. Add onions and mix together so they get to know each other well. Refrigerate for an hour or overnight. Heat up a frying pan or deep fryer and put your chicken for frying, until cooked good and golden brown. When chicken is done, saute the onions after frying. Caramelize the onions and toss on top of the fried chicken.

CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN

Steps:

• Cut the chicken into chunks. You should get 10-16 pieces.
• Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
• Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
• In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
• Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
• As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
• Serve with rice and beans. A salad is good here, too.

PUERTO RICAN CHICKEN AND RICE

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
• Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
• Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.

MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) | AMBITIOUS KITCHEN

Steps:

• Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
• Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
• In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
• After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
• To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.