Puerto Rican Chicken and Rice Stew Recipe
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Servings Prep Time
6 to 8servings 0:30minutes
Cook Time
1:05minutes
Servings Prep Time
6 to 8servings 0:30minutes
Cook Time
1:05minutes
Ingredients
Instructions
  1. Combine the marinade ingredients and chicken in a bowl, stir to coat. Cover and refrigerate for at least 20 minutes, but best overnight.
  2. For the Asopao, stir the bouillon into hot water to make a broth; add bay leaf and set aside.
  3. 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.
  4. 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.
  5. Remove lid, stir once; cover and continue to cook for 3 to 5 minutes or to desired thickness.
  6. Prior to serving, garnish with roasted red pepper strips and fresh cilantro or parsley.
  7. 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:
  9. Sofrito
  10. Makes 4 cups
  11. Prep Time: 15 minutes
  12. Cook Time: 10 minutes
  14. 3 medium onions, peeled and cut in large chunks
  15. 3 medium green bell peppers, seeded and chopped
  16. 1 medium red bell pepper, seeded and chopped
  17. 1 medium plum tomato, cubed
  18. 8 garlic cloves, peeled
  19. 1 cup cilantro loosely packed with stems
  20. 1 teaspoon crushed oregano
  21. 1/4 teaspoon fresh ground black pepper
  22. 1/4 cup Mazola Corn Oil
  23. 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.
  24. Heat oil in large skillet over low heat. Add onion and pepper mixture to skillet and sauté for 8 to 10 minutes, stirring occasionally.
  25. 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.