This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.

Gallery

Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large bowl and cover with apple cider vinegar. Set aside.

    Advertisement
  • Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.

  • Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.

  • Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Editor's Note:

Nutrition data for this recipe includes the full amount of vinegar. The actual amount consumed will vary.

Nutrition Facts

491 calories; protein 25.8g 52% DV; carbohydrates 41.3g 13% DV; fat 22.8g 35% DV; cholesterol 83.3mg 28% DV; sodium 1315.2mg 53% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2019
Fabulous rave reviews from everyone! I would point out right from the start that this recipe makes a HUGE amount of food. My husband saw how much food was in the pot and laughed- and that was before I added the rice. That being said this is a flavorful and delicious recipe. I used bacon in place of the salted pork and I also used cubes of cilantro bouillon cubes with some garlic instead of the recaito because my grocery store doesn't carry it. I think next time I might up the olives and capers but honestly this is delicious as-is! I'm not sure how much sazon seasoning was supposed to be used the 1.41 oz called for is an entire box rather than one seasoning pouch from inside the box. The box recommends one pouch per 4 servings I ended up using 2 packets. Read More
(5)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2019
Fabulous rave reviews from everyone! I would point out right from the start that this recipe makes a HUGE amount of food. My husband saw how much food was in the pot and laughed- and that was before I added the rice. That being said this is a flavorful and delicious recipe. I used bacon in place of the salted pork and I also used cubes of cilantro bouillon cubes with some garlic instead of the recaito because my grocery store doesn't carry it. I think next time I might up the olives and capers but honestly this is delicious as-is! I'm not sure how much sazon seasoning was supposed to be used the 1.41 oz called for is an entire box rather than one seasoning pouch from inside the box. The box recommends one pouch per 4 servings I ended up using 2 packets. Read More
(5)
Rating: 5 stars
07/25/2019
They changed the recipe when they uploaded it. It's supposed to be 1 packet of sazon not an entire box. I've asked them to fix it. Read More
Rating: 4 stars
06/29/2020
Flavor was really good. I had to add a lot more broth. Normally when you make rice, the liquid is double the amount of rice, minus a bit. If you can find organic sofrito, it tastes much better than goya. I also used fresh oregano from my garden. I will definately be making this again. Read More
Advertisement
Advertisement