Authentic Puerto Rican Chicken Recipes
Puerto Rican cuisine is a fusion of Spanish, African, and indigenous Taíno influences. The island's tropical climate and abundant seafood, fruits, and vegetables have given rise to a unique and flavorful culinary tradition. One of the most popular ingredients in Puerto Rican cooking is chicken, which is used in a variety of dishes ranging from stews and soups to fried and roasted preparations.
Arroz con Pollo (Chicken and Rice)
Description:
Arroz con pollo is a classic Puerto Rican dish that combines chicken and rice with a medley of vegetables and seasonings. The result is a hearty and satisfying one-pot meal that can be served as a main course or as a side dish.
Prep Time:
30 minutes
Cook Time:
1 hour
Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups long-grain rice
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups chicken broth
- 1/4 cup olives, chopped
- 1/4 cup capers
- 1/4 cup cilantro, chopped
- 2 teaspoons cumin
- 2 teaspoons paprika
- Salt and pepper
- Olive oil
Equipment:
- Dutch oven or large pot with lid
- Knife and cutting board
- Measuring cups and spoons
- Spatula
Method:
- Season the chicken pieces with cumin, paprika, salt, and pepper.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Brown the chicken pieces on all sides, then remove from the pot and set aside.
- Add the onion, green pepper, and garlic to the pot and sauté until softened.
- Add the rice and stir to coat with the vegetables and oil.
- Add the diced tomatoes, chicken broth, olives, capers, cilantro, and any remaining seasonings.
- Stir to combine, then add the chicken pieces back to the pot.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer for 35-45 minutes, or until the rice is cooked and the chicken is tender.
- Remove from heat and let rest for 5-10 minutes before serving.
Notes:
Arroz con pollo can be made with any cut of chicken, but bone-in pieces like thighs and drumsticks will yield the most flavor. You can also add other vegetables like peas, carrots, or corn to the dish. Leftovers can be reheated in the microwave or on the stove with a little extra chicken broth.
Nutrition Info:
Serving size: 1 cup
Calories: 320
Fat: 10g
Carbohydrates: 34g
Protein: 22g
Recipe Tips:
- Make sure to brown the chicken pieces well before adding them back to the pot. This will create a more flavorful dish.
- You can use either canned or fresh diced tomatoes in the recipe. If using fresh, peel and chop 2-3 medium-sized tomatoes.
- If you don't have a Dutch oven, you can use a large pot with a lid. Just make sure it's big enough to hold all the ingredients.
Pollo Guisado (Stewed Chicken)
Description:
Pollo guisado is a comforting and flavorful stew made with chicken, potatoes, carrots, and other vegetables. It's a versatile dish that can be served with rice, bread, or boiled root vegetables.
Prep Time:
20 minutes
Cook Time:
45 minutes
Ingredients:
- 1 whole chicken, cut into pieces
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup chicken broth
- 1/4 cup cilantro, chopped
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 bay leaf
- Salt and pepper
- Olive oil
Equipment:
- Dutch oven or large pot with lid
- Knife and cutting board
- Measuring cups and spoons
- Spatula
Method:
- Season the chicken pieces with cumin, oregano, salt, and pepper.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Brown the chicken pieces on all sides, then remove from the pot and set aside.
- Add the onion and garlic to the pot and sauté until softened.
- Add the potatoes, carrots, diced tomatoes, chicken broth, cilantro, bay leaf, and any remaining seasonings.
- Stir to combine, then add the chicken pieces back to the pot.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer for 35-45 minutes, or until the chicken is cooked and the vegetables are tender.
- Remove the bay leaf before serving.
Notes:
Pollo guisado can be made with bone-in or boneless chicken, but bone-in pieces will yield more flavor. You can also add other vegetables like green beans, bell peppers, or yucca to the stew. Leftovers can be reheated in the microwave or on the stove with a little extra chicken broth.
Nutrition Info:
Serving size: 1 cup
Calories: 280
Fat: 8g
Carbohydrates: 21g
Protein: 30g
Recipe Tips:
- Make sure to brown the chicken pieces well before adding them back to the pot. This will create a more flavorful stew.
- If you don't have chicken broth, you can use water and a chicken bouillon cube instead.
- You can add a splash of vinegar or lime juice to the stew for a tangy flavor.
Pollo al Horno (Baked Chicken)
Description:
Pollo al horno is a simple and delicious baked chicken recipe that's perfect for a weeknight dinner or a special occasion. The chicken is marinated in a flavorful mixture of garlic, lime juice, and spices, then roasted until golden and crispy.
Prep Time:
10 minutes + 2 hours marinating time
Cook Time:
1 hour
Ingredients:
- 1 whole chicken, cut into pieces
- 3 cloves garlic, minced
- 1/4 cup lime juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil
Equipment:
- Baking dish or roasting pan
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowl
- Basting brush
Method:
- Preheat the oven to 375°F.
- In a mixing
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