This is how they cook chicken with rice in Puerto Rico. I first cooked it over 10 years ago when I lived in France. It must have been a quiet day for me to read about this recipe but I am glad that I did as it is of now one of my favourite and is similar but a great alternative to Chicken Basque.
Anyway, when serving this to guests it always gets tongues wagging, ‘where is Puerto Rico exactly?’ (Caribbean, next door to Dominican Republic)… ‘what’s the capital?’ (San Juan)… ‘what’s the currency?’ (US$) and so on.
This is a one pot and serves 4 or more.
1kg bone-in, skin-on chicken thighs and/or drumsticks
1 red onion, peeled and diced
1 red pepper, sliced
Handful green olives
2 tablespoons capers
2 tablespoon tomato purée
120ml tomato frito
2 or 3 sun-dried tomatoes
1 litre chicken stock, hot
500g long grain rice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Season the chicken with salt, pepper, paprika and a little turmeric. Cook in a deep sided pan with 2 tablespoons olive oil over medium to high heat to brown. Remove and set aside.
Reduce the heat and sauté the onions until soft.
Add the cumin and cook for one minute.
Add the purée, olives, green pepper, tomatoes, capers, frito and cook for 5 minutes.
Add the rice and gently stir so that it has a coating of oil.
Add the chicken and pour over the stock and bring up to a gentle boil.
Cook uncovered until the rice has absorbed most of the liquid (20-25 minutes) then cover reducing the heat to low and cook for another 20 minutes by which time everything will be cooked through and virtually all of the liquid will have been absorbed.
This delicious dish is cooked and served in most households of Puerto Rico and throughout Latin America and of course every cook will have their own version. This one is mine and somebody forgot the olives, I admit that it was me.