Ingredients for Puerto Rican Chicken
- 4 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup olive oil
- Fresh Ground Black Pepper
- 1 cup minced garlic (adjust to taste)
- Dried Oregano
- Salt
- Vinegar
- Salt Pork
- Ham
- Onion
- Green Bell Pepper
- Green Chili Peppers
- Tomatoes
- Fresh Cilantro Leaves
- Pimento Stuffed Olives
- Capers
- Tomato Sauce
- Rice
- 1 cup chicken broth
- Baby Green Peas
- Pimientos
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How to Make Puerto Rican Chicken
- In a large bowl, whisk together the adobo seasoning, 1/2 cup of the sofrito, 1/4 cup of the olive oil, and 1/4 cup of the garlic. Add the chicken pieces and ensure they are well coated. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- Heat the remaining olive oil in a large oven-safe skillet (or Dutch oven) over medium-high heat. Brown the chicken pieces on all sides. This step helps to develop a rich flavor and nice color.
- Reduce the heat to medium-low, add the remaining sofrito and the remaining garlic to the skillet. Stir well to combine with the browned chicken and create a fragrant base.
- Pour in the chicken broth and bring to a simmer. Cover the skillet tightly and transfer to a preheated oven at 350°F (175°C).
- Bake for 45-60 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken with the pan juices halfway through.
- Remove the skillet from the oven and let it rest for 10 minutes before serving. Garnish with fresh cilantro and serve with rice and beans (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
62g
Fat
64g
Carbs
37g
