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LOCATION: Recipes >> Ethnic >> Chicken and Rice, Puerto Rican Style

Print this Recipe    Chicken and Rice, Puerto Rican Style

3 1/2-4 lb whole chicken, cut up

3 teaspoons olive oil
2 cloves garlic, minced
3 teaspoons oregano
1 teaspoon vinegar or fresh squeezed lime juice
2 teaspoons salt
1/2 teaspoon black pepper

1 clove garlic, smashed
1 onion, coarsely chopped
1 stalk celery, chopped
5 sprigs cilantro
chicken neck, back and wing tips

1 onion
1 green bell pepper, cored and seeded
8 sprigs cilantro, or to taste
3 tablespoons olive oil
1/2 cup salt pork (optional), diced
8 ounces tomato sauce
1 1/2 cups beer (optional)
2 cups rice
18 pimento stuffed green olives, cut in half
3 teaspoons capers
6 ounces pimento, cut into strips
1 cup frozen peas, defrosted

Mix ingredients for the Adobo and rub over chicken pieces. Cover
and refrigerate overnight or let sit at room temperature for 1
hour. Make the stock. In a large soup pot put the neck, back and
wing tips in 4 cups water with the garlic, onion, celery and
cilantro. Bring to a boil, reduce heat and simmer, uncovered, for
2 - 3 hours. Strain out solids and return stock to pot.

Coarsely chop Recaito ingredients then place in a food processor
and process until finely chopped but not watery. Heat the oil in
a large saucepan or Dutch oven. Add salt pork, if using, and cook
3 - 5 minutes. Add chicken thighs and drumsticks and cook 5 minutes.
Add remaining chicken and cook 10 minutes, turning to brown on all
sides. Add tomato sauce then 3 cups stock (or 1 1/2 cups stock and
1 1/2 cups beer) and the rice. Bring to a boil. Add chicken, olives,
capers, peas and salt, if necessary. Reduce heat and simmer,
uncovered, until all surface liquid has disappeared. With a wooden
spoon stir rice up from the bottom of the pan. Reduce heat to very
low, cover, and cook for 1 hour, stirring every 15 minutes to turn
rice up from the bottom of the pan.




Chicken Asopao, Puerto Rican Style

3 lb. whole chicken
1 teaspoon salt
1 teaspoon garlic, minced
1 teaspoon oil and vinegar, combined
3 tablespoons salad oil
2 tablespoons annatto seed (achiote)
1 small onion, chopped
4 cloves garlic, minced
2 fresh tomatoes, chopped
8 cups chicken stock
1 small green bell pepper, chopped
2 cups rice, washed
2 tablespoons capers
1/2 cup black olives, pitted and chopped
2 leaves cilantro
salt and pepper, to taste
4 pimientos, chopped
8 oz. can asparagus

Rub chicken with salt, garlic, oil and vinegar then cut into serving
pieces. In a small skillet heat oil and annatto seed over low heat
until oil is deep red. Strain oil into a Dutch oven. Add chicken
and brown lightly. Add onion, garlic, tomatoes and green pepper.
Saute until onion is translucent. Add stock, bring to a boil, reduce
heat and simmer 30 minutes. Add rice, capers, olives, cilantro,
salt and pepper to taste. Bring back to the boil, cover and simmer
until rice has absorbed all the liquid, about 20 minutes.

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