Recipe Archives->Caribbean->Chicken Rice 01

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.

Printable version: chicken-rice01.txt.