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Recipe for cooking puerto rican chicken and rice stew

Recipes from the Caribbean :: Caribbean Main Dish Poultry


3 lbs. chicken, cut into pieces
1 recipe Adobo
9 c. water
2 Tbsp. salt
2 Tbsp. canola (or other vegetable) oil
2 oz. lean cured ham, diced
2 green bell peppers, seeded and chopped
1 onion, peeled and chopped
1/4 c. chopped fresh cilantro
3 large tomatoes, chopped
12 pimiento-stuffed olives
1 chorizo (Spanish sausage), cut into 1/2 in. rounds
2 Tbsp. capers
1 (4 ounce) can chopped pimientos, drained
3 c. long-grain rice
1 c. fresh or frozen peas, thawed
Additional chopped fresh cilantro (for garnish)

Rub the chicken pieces thoroughly with the adobo. Place the chicken pieces in a large pot and add the water and salt. Let it come to a boil over high heat. Cover and reduce the heat to low. Simmer for 1/2 an hour.

Meanwhile, heat the oil in a skillet. Add the ham, bell peppers, onion, and cilantro. Saute over moderate heat for 10 mins., stirring occasionally.

Add the tomatoes, olives, chorizo, capers, and pimientos. Cook an additional 5 mins.

Add the vegetable mixture to the pot with the chicken and simmer 15 mins.

Add the rice and peas and simmer covered over very low heat for 15 to 25 mins., until the stew reaches the desired consistency. It is traditionally served runny, almost like a soup.

Serve in soup bowls garnished with chopped cilantro.

Serves 6 to 8.

Adobo
4 whole black peppercorns
2 cloves garlic, peeled
2 tsp. dried oregano
2 tsp. salt
2 tsp. olive oil
2 tsp. vinegar
1/4 tsp. paprika

Combine all ingredients in a mortar and pestle and grind to a paste. Alternately, combine in an electric blender or food processor and process until smooth.

Makes enough to season 3 to 4 lbs. of meat.

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