PUERTO RICAN CHICKEN

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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

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

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