Puerto Rican Chicken and Rice Stew Recipe
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Yield:
6 to 8 servings
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Total Time:
1 hr 35 mins
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Prep Time:
30 mins
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Cook Time:
1 hr 5 mins
Ingredients
- Chicken Marinade:
- 1/2 cup sofrito (see recipe below)
- 1 teaspoon crushed oregano
- 1/2 teaspoon paprika
- OR smoked paprika
- 1/4 teaspoon black medium grind pepper
- 2 tablespoons lemon juice OR white wine vinegar
- 2-1/2 to 3 pound s boneless, skinless chicken breast and thigh meat
- Asopao:
- 2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- OR 4 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 7 cups hot water
- 2 whole bay leaves
- 2 tablespoons Mazola® Corn Oil
- 1/2 cup sofrito (see recipe below)
- 1/2 cup diced carrot
- 1/4 cup chopped smoked ham (optional)
- 1-1/2 cups (10 ounces) uncooked, medium grain rice OR Arborio rice
- 1 can (8 ounces) tomato sauce
- 1/2 cup sliced Manzanilla OR Spanish green olives
- 1 tablespoon capers
- 1 teaspoon sazon seasoning with annatto
- 2 tablespoons canned, roasted red peppers
- Fresh minced cilantro OR parsley, for garnish
Instructions
- Combine the marinade ingredients and chicken in a bowl, stir to coat. Cover and refrigerate for at least 20 minutes, but best overnight.
- For the Asopao, stir the bouillon into hot water to make a broth; add bay leaf and set aside.
- Heat corn oil in a very large, deep sided skillet or Dutch oven over medium-high heat. Add sofrito, carrots and ham; cook for 2 minutes. Add chicken and marinade to pan turning to coat chicken. Cook for 7 to 10 minutes or until chicken turns white.
- Stir in rice, tomato sauce, olives, capers, sazon seasoning and prepared broth; bring to a boil. Boil for 2 to 3 minutes, cover tightly, reduce heat to low and simmer for 25 to 30 minutes.
- Remove lid, stir once; cover and continue to cook for 3 to 5 minutes or to desired thickness.
- Prior to serving, garnish with roasted red pepper strips and fresh cilantro or parsley.
- Recipe Note: Sofrito is a mixture of aromatic ingredients such as onions, peppers, garlic, oregano and cilantro that are very finely minced and slowly sautéed in oil. The mixture is often made ahead in large batches then frozen for use in soups, stews and rice dishes. There are many variations throughout Latin America and the Caribbean, here is a basic recipe:
- Sofrito
- Makes 4 cups
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 3 medium onions, peeled and cut in large chunks
- 3 medium green bell peppers, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium plum tomato, cubed
- 8 garlic cloves, peeled
- 1 cup cilantro loosely packed with stems
- 1 teaspoon crushed oregano
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup Mazola® Corn Oil
- Combine onions, peppers, tomato, garlic, cilantro, oregano and black pepper in the bowl of a food processor and process until finely minced or approximately 1/8-inch piece size.
- Heat oil in large skillet over low heat. Add onion and pepper mixture to skillet and sauté for 8 to 10 minutes, stirring occasionally.
- Remove from heat and set aside to cool. Serve as a table condiment or an ingredient for seasoning recipes. Sofrito can be frozen in a resealable freezer bag or ice cube trays for future use.
