PUERTO RICAN CHICKEN

Puerto Rican Chicken image

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.

Provided by Mary Leverington

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 23

Previous Next

Ingredients

1 (3 lb) chicken
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
1 tablespoon olive oil
1 ounce salt pork, diced
2 ounces lean cured ham, diced
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
1/2 teaspoon salt
18 pimento stuffed olives, left whole
3 teaspoons capers
1 (8 ounce) can tomato sauce
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)
1 (17 ounce) can baby green peas, drained
1 (4 ounce) jar pimientos, chopped

Steps:

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.

Nutrition Facts : Calories 1138.1, Fat 47.2, SaturatedFat 12.9, Cholesterol 168.7, Sodium 2963.4, Carbohydrate 113.3, Fiber 11.2, Sugar 15.6, Protein 62.5

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #puerto-rican #north-american #for-1-or-2 #5-ingredients-or-less #very-low-carbs #main-dish #poultry #caribbean #oven #easy #central-american #chicken #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #equipment #number-of-servings #4-hours-or-less