Puerto Rican Chicken With Rice

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1		Chicken - cut into 8 pieces
1		Onion - chopped (large)
1		Green pepper - chopped
2 tablespoons	30ml	Capers
1/4 cup	59ml	Olives - small, pimento stuffed
1 cup	237ml	Tomato sauce
1 tablespoon	15ml	Oregano
1 teaspoon	5ml	Red pepper flakes
3		Garlic - minced
3 cups	480g / 16oz	Rice - long grain
4 1/2 cups	1066ml	Chicken stock
1/2 cup	73g / 2.6oz	Parsley - chopped
1/2 cup	118ml	Peas - cooked
3 tablespoons	45ml	Pimiento - chopped

Recipe Instructions

In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes.

Add the onion and green pepper and cook for 4 minutes. Add the capers, olives, tomato sauce, oregano, pepper flakes, and garlic and cook for another 4 or 5 minutes.

Add the rice and stir the mixture well. add the chicken stock and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender.

Garnish with the peas and pimento and serve.

Serving Ideas : Garnish with the peas and pimento and serve.

NOTES : This recipe comes from the Executive Director of Puerto Rico Tourism.

Source:
Burt Wolf

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.