Rating: 4.5 stars 4.5
51 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This traditional Puerto Rican chicken and rice stew is filling and flavorful.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken thighs with black pepper and adobo seasoning.

    Advertisement
  • Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.

  • Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.

  • Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Nutrition Facts

553 calories; protein 38.3g; carbohydrates 55.4g; fat 17.8g; cholesterol 131.7mg; sodium 2324.4mg. Full Nutrition
Advertisement