Puerto Rican Chicken and Rice
Puerto Rican Chicken and Rice is a Latin classic and packed with flavor, not heat. Browned chicken simmers in rice, flavorful sofrito, olives and capers. **Note that this recipe as stated makes enough for 10 people (make in roasting pan) or cut in half for 5 people (make in skillet). Instructions for both included (See Notes).
- 2 tbsp oil
- 3-4 lbs chicken legs, thighs and or bone in breasts
- 2 tbsp Adobo seasoning
- Freshly ground pepper
- 12 oz Puerto Rican Sofrito (See Note 1)
- 1 tsp ground cumin
- 8 oz tomato sauce
- 3 cups (long grain) white rice
- 4 1/2 cups chicken stock
- 15.5 oz can Pigeon Peas, rinsed and drained (See Note 2)
- 1 cup green olives drained
- 3 tbsp capers drained
If making 10 person serving preheat oven to 350°F. If making stove top (for 5 person serving), disregard oven instructions.
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 roasting pan, 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. Turn heat to low, cover with foil, then simmer for 20 minutes. (See Note 3)
Remove foil then simmer for a further 15 minutes.
When done, let stand for 5 minutes. Remove chicken and fluff up rice and then place chicken back on top. Serve from pan and top with chopped parsley (optional).
- 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 (optional, I like a little kick), 4 garlic cloves and a handful of cilantro. That's all there is to it!
- Feel free to substitute 2 cups frozen peas if you like for the traditional Pigeon Peas. I again use the Goya brand that can be found in most markets or on Amazon if unavailable near you.
- If this batch is too large for your skillet or Dutch oven (10 person serving), pour rice mixture into a large roasting pan coated with cooking spray and top with chicken pieces. Cover with foil, then bake for 35 minutes. Remove foil then bake for a further 15 minutes.
Calories: 1102kcal | Carbohydrates: 65g | Protein: 65.2g | Fat: 62.9g | Saturated Fat: 15.2g | Polyunsaturated Fat: 12.5g | Monounsaturated Fat: 25.4g | Trans Fat: 0.2g | Cholesterol: 306.1mg | Fiber: 3.6g | Sugar: 3.7g