Puerto Rican Chicken Food

PUERTO RICAN CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
• In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.

POLLO GUISADO (PUERTO RICAN CHICKEN STEW)

Steps:

• Heat a Dutch oven on medium heat.
• Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
• Remove the chicken from the pot and set it aside.
• Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
• Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
• Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
• Sprinkle the finished stew with the chopped cilantro, if using, and stir.
• Serve with white rice, mashed potatoes or some crusty bread for dipping!

PUERTO RICAN CHICKEN SOUP

Steps:

• in large stock pot heat oil
• add onion, carrots and green pepper, saute
• add rice, chili and pepper, saute
• add garlic, saute
• add water, garlic powder, tomato sauce, chicken, bay leaf and vinegar.
• cook for 1 hour covered until chicken is done.
• take chicken out and debone add chunks of chicken back inches.
• remove bay leaves.

14 BEST PUERTO RICAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Puerto Rican dish in 30 minutes or less!

PUERTO-RICAN CHICKEN

Steps:

• Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
• Sprinkle Adobo all over both sides very heavily.
• Take Season-All and sprinkle medium amount on both sides.
• Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
• Cover with plastic wrap and leave over night in refrigerator.
• COOKING METHOD.
• Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
• Uncover and brown top as desired.

PUERTO RICAN CHICKEN AND RICE

Steps:

• 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, Sazon 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).

POLLO GUISADO ~ CHICKEN STEW

Steps:

• Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
• Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
• Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
• Garnish with red pepper flakes and fresh chopped parsley and serve.

PUERTO RICAN CHICKEN

Steps:

• Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
• Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
• There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
• Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
• Serve with hot white rice, beans and slices of avocado. Yummy.

PUERTO RICAN CHICKEN AND RICE

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
• Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
• Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.

PUERTO RICAN STUFFED CHICKEN BREASTS

Steps:

• 1- Carefully butterfly the chicken breasts.
• 2- Stuff each breast with a slice of cheese, longaniza sausage, alcaparrado and peppers.
• 3-Roll each breast.
• 4-Season with the salt, pepper and oregano.
• 5- Roll each breasts with 3 bacon slices.
• 6- Place in the oven and bake for about 30 min at 350 degrees.