Josephines Puerto Rican Chicken And Rice Recipes

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JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE



Josephine's Puerto Rican Chicken and Rice image

Savory chicken and rice side dish that will complement any table, and will be loved by your family.

Provided by Linda Adams

Categories     Rice Side Dishes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
5 chicken drumsticks
1 small onion, chopped
½ cup pitted green olives
2 tablespoons capers
1 (8 ounce) can tomato sauce
3 tablespoons shortening
2 tablespoons achiote seed
4 cups boiling water
2 cups short-grain rice, rinsed

Steps:

  • In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
  • In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
  • Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
  • Transfer mixture to a large bowl and serve immediately.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 56.5 g, Cholesterol 52.1 mg, Fat 15.4 g, Fiber 2.8 g, Protein 20.6 g, SaturatedFat 3.5 g, Sodium 621.7 mg, Sugar 2.6 g

JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE



Josephine's Puerto Rican Chicken and Rice image

Savory chicken and rice side dish that will complement any table, and will be loved by your family.

Provided by Linda Adams

Categories     Rice Side Dishes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
5 chicken drumsticks
1 small onion, chopped
½ cup pitted green olives
2 tablespoons capers
1 (8 ounce) can tomato sauce
3 tablespoons shortening
2 tablespoons achiote seed
4 cups boiling water
2 cups short-grain rice, rinsed

Steps:

  • In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
  • In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
  • Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
  • Transfer mixture to a large bowl and serve immediately.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 56.5 g, Cholesterol 52.1 mg, Fat 15.4 g, Fiber 2.8 g, Protein 20.6 g, SaturatedFat 3.5 g, Sodium 621.7 mg, Sugar 2.6 g

PUERTO RICAN CHICKEN AND RICE



Puerto Rican Chicken and Rice image

Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 15

2 Cubanelle peppers, ribs and seeds removed, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
4 cloves garlic, smashed and peeled
3 cups packed cilantro sprigs, plus more for serving (from 1 large bunch)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon coriander seeds, crushed
1 1/2 teaspoons chili powder
1 whole chicken (3 1/2 pounds), cut into 8 pieces
1 3/4 cups medium-grain white rice
1 1/4 cups low-sodium chicken broth
1 bay leaf, preferably fresh
1 can (15 ounces) pigeon peas, rinsed and drained
2 tablespoons capers, rinsed and drained
2/3 cup pimiento-stuffed olives

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.

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