Puerto Rican Chicken In Green Sauce Recipes

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PUERTO RICAN CHICKEN IN GREEN SAUCE



Puerto Rican Chicken in Green Sauce image

Slow cooker recipe from Food and Wine. Haven't tried it yet, but it has all the flavors I love. You could use all drumsticks or all thighs. The author does not recommend breasts due to the dryness factor. Sounds like it would be good topped with fresh cilantro (never too much cilantro for me) and sliced scallions.

Provided by kitchenslave03

Categories     Chicken

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken drumsticks, skinned
6 chicken thighs, skinned
1 teaspoon ground cumin
4 cups cilantro leaves, packed
6 garlic cloves, halved
2 large jalapenos, seeded and chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup dry white wine
2 tablespoons olive oil, plus more for drizzling
1 1/2 cups chicken stock
1 1/4 lbs medium red potatoes, sliced 1/4 inch thick
steamed rice, and lime wedges for serving
salt and pepper

Steps:

  • Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
  • Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
  • Serve with rice and lime wedges, drizzled with a bit of oil.

PUERTO RICAN CHICKEN



Puerto Rican Chicken image

My Grandma comes from Puerto Rico and she got this recipe from her mom, who made it because they were poor and it streched out the food to feed her 8 kids and all of the neighbors too!

Provided by Country Cookin Mama

Categories     Caribbean

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole chicken, cut up & skin removed
1 onion, cut into large chunks
2 large potatoes, peeled & cut into large chunks
3 carrots, cut into large chunks
2 garlic cloves, crushed
2 (8 ounce) cans tomato sauce
1/4 cup chopped cilantro
water
garlic salt
salt & pepper
goya sazon goya, 2 packets or 1/2-1 teaspoon cumin
oil
cooked white rice
beans
avocado

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-STYLE CHICKEN LASAGNA



Puerto Rican-Style Chicken Lasagna image

This is a twist on a classic dish, with some typical Puerto Rican flavors and a fabulously delicious homemade tomato-based sauce. The time it takes to prepare is well worth the effort!

Provided by LR

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h35m

Yield 10

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion, chopped, or more to taste
1 medium red bell pepper, chopped
½ green bell pepper, chopped
2 shallots, chopped, or more to taste
3 mini sweet peppers, chopped, or more to taste
2 scallions, chopped, or more to taste
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can stewed tomatoes
salt and ground black pepper to taste
1 pinch white sugar
1 tablespoon tomato paste
1 (3 pound) whole chicken
2 tablespoons olive oil
2 heads garlic, finely chopped
1 cup chicken broth, or as needed
1 (.18 ounce) packet sazon seasoning with coriander and achiote, or more to taste
8 green olives, chopped, or more to taste
12 lasagna noodles
2 cups shredded mozzarella cheese, or to taste
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
  • Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
  • Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
  • Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
  • Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 34.2 g, Cholesterol 124.5 mg, Fat 33.1 g, Fiber 2.8 g, Protein 38.7 g, SaturatedFat 10.6 g, Sodium 732.4 mg, Sugar 5.7 g

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