Puerto Rican Spaghetti With Chicken Recipes

PUERTO RICAN CHICKEN

Steps:

• Wash chicken well and dry with paper towel.
• Cut into pieces, dividing each breast section and back into two pieces.
• Coat chicken pieces in olive oil.
• Mix the seasonings in Group B together and rub into chicken.
• Set in refrigerator overnight.
• In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
• Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
• Reduce heat to medium low.
• Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
• Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
• Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
• Add the rice from Group F and stir in.
• Add the liquid to the pot and mix well.
• Reduce heat; cover; simmer 10 minutes.
• Stir up rice from below; cover, simmer 10 more minutes.
• Remove to large platter and garnish with peas and pimientos.

PUERTO RICAN-STYLE CHICKEN LASAGNA

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.

PUERTO RICAN SPAGHETTI WITH CHICKEN

Steps:

• In large frying pan, pour olive oil in frying pan, allow oil to get hot, in the mean time season chicken with salt and pepper,flour the chicken and slowly lay chicken in oil to brown on each side.
• Slice red bell pepper, onion, garlic, saute in oil after chicken has been lifted, pour most of the oils out of the pan then saute vegetable until softened.
• Add chicken back to pan with tomatoes, tomatoes paste, bay leaves, crushed red pepper. Cover chicken for and cook for 45 min. on medium heat.
• In another pot cook spaghetti then serve chicken over spaghetti this works well with a nice salad.