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Puerto Rican Recipes

puerto rican recipes

Puerto Rican Rice & Chicken Stew (Asopao De Pollo)
6 servings or more depending on the portions

2 garlic cloves crushed
1 tsp ground oregano or crumbled dried oregano
1 tsp ground cumin
1 tsp salt or to taste
1 tsp ground pepper or to taste
12 chicken thighs, skinned or the chicken part of your preference
3 tb good extra virgin olive oil
1 big onion chopped
1 green pimento chopped
4 oz chopped ham
1 can chopped tomatoes, un-drained
2 cups white rice (we use long grain)
8 cups chicken broth or 6 cups broth and 2 beers
1 ½ tsp bijol for color (from the bija or achiote plant, available in Latin markets)
½ cup grated Parmesan cheese (optional )
1 cup or 1 ½ can petit pois Le Seur or frozen petit green peas
¼ cup pimento stuffed green olives, chopped
1 tb drained cocktail small capers
1 can pimentos, drained and cut in strips for garnish.

In a small bowl, combine the garlic, oregano, cumin, and slat and pepper. Rub mixture into chicken pieces and let stand, covered, at room temperature for at least 1 hour. Heat the oil in big stockpot or cast iron Dutch oven, add the chicken and sauté until golden on all sides. Remove the chicken and reserve. Add the onion to remaining oil (add more oil if necessary), add the green pepper, ham, tomatoes and sauté. Return the chicken to the pot, reduce heat to Low, cover and simmer about 20 minutes. Wash and drain the rice. Increase heat to medium high. Add the rice and sauté for two minutes until all grains are well coated, about 2 minutes. Stir in the stock Bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, but still soupy, about 18 minutes. Stir in the cheese, peas, olives, and capers. Cover and simmer until the cheese melts or if not using cheese, until it is heated through, about 5 minutes. Serve in individual bowls garnished with the pimento strips and if you find some, with chopped cilantro.

puerto rican recipes

Chicken Cracklings: Puerto Rican style

4 pounds of chicken parts, cut in small pieces,
Adobo Criollo (as sold in Latin markets) to taste
3 garlic cloves, peeled and crushed
1/2 cup rum or white wine
2 tb sour orange
1 cup all purpose flour
2 tb. Paprika
2 tsp salt
1/4-cup canola oil (for frying)

Sprinkle the chicken with the Adobo Criollo and rub with the garlic. Marinate in the rum and the sour orange for 30 minutes. Drain. In a plastic bag, combine the flour with the paprika and salt and dredge the chicken pieces. Heat the oil until hot, but not smoking and fry, a few pieces at a time until golden Serves 6

puerto rican recipes

Pigeon Pea Soup

4 ounce lean salt pork dice
1 cup chopped Spanish onions
1 tsp. chopped garlic
1 large tomato, peeled chopped
1 to 2 Leaves of cilantro
1 bay leaf
1/2 tsp crumble died oregano
a pinch of saffron
6 to 10 green Spanish cocktail olives
1 teaspoon of capers
1 med green pepper finely chopped
4 ounces lean cooked ham cut into dice cubes
1 pound of calabaza (pumpkin) cut into cubes
1 quarts chicken stock
salt and pepper to taste

Fry the salted pork in skillet over moderate heat until crisp. Add the onion and garlic, cook until soft and transparent, and pour all into a 4-quarts casserole. Add 1 quarts of chicken stock. *(Optional add 1 cup of rice at this time if desired.) Add the chopped tomatoes, green peppers and ham, cook about 5 minutes. Add the pumpkin cubes, olives, caper, bay leaf, oregano, saffron, cilantro, capers and green pigeon peas ("gandules"), bring to a boil over high heat. Reduce heat to simmer, cover tightly and let simmer for 20 minutes. Season with salt and pepper to taste

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