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Chicken and Rice, Puerto Rican

Make Chicken and Rice, Puerto Rican Style at home with Whole Chicken Cut Up, Olive Oil, Garlic Minced, Oregano, and Vinegar Or Fresh Squeezed Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 1/2
• 3 tsp
• 2 clove
• 3 tsp
• 1 tsp
• 2 tsp
• 1/2 tsp
• 1 clove
• 1
• 1 stalk
• 5 sprig
• 1
• 1
• 8 sprig
• 3 tbsp
• 1/2 cup
• 8 oz
• 1 1/2 cup
• 2 cup
• 18
• 3 tsp
• 6 oz
• 1 cup

Method (preview)

1. 1

   Mix ingredients for the Adobo and rub over chicken pieces. Cover and refrigerate overnight or let sit at room temperature for 1 hour.

2. 2

   Make the stock.

3. 3

   Bring to a boil, reduce heat and simmer, uncovered, for 2 - 3 hours.

4. 4

   Strain out solids and return stock to pot.

5. 5

   Coarsely chop Recaito ingredients then place in a food processor and process until finely chopped but not watery.

6. 6

   Heat the oil in a large saucepan or Dutch oven.

7. 7

   Add salt pork, if using, and cook 3 - 5 minutes.

8. 8

   Add chicken thighs and drumsticks and cook 5 minutes.

9. 9

   Add remaining chicken and cook 10 minutes, turning to brown on all sides.

10. 10

    Add tomato sauce then 3 cups stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice.

11. 11

    Bring to a boil.

12. 12

    Add chicken, olives, capers, peas and salt, if necessary.

13. 13

    Reduce heat and simmer, uncovered, until all surface liquid has disappeared.

14. 14

    With a wooden spoon stir rice up from the bottom of the pan.

15. 15

    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.