Saturday, 17 November 2012

Puerto Rican chicken.

I love Levi Root's Caribbean Food Made Easy cookbook, it's just as good as his debut "Reggae Reggae cook book". This recipe, is from the Spanish speaking, American colonial island of Puerto Rico, nestled between Dominican Republic ( a lovely holiday resort) and St Kitts and Nevis. This dish reminded me of Spanish Chicken, as it's a one-pot dish but the Caribbean flavours such as ginger, garlic, sweet peppers, chili, all spice and turmeric makes this dish distinctively Puerto Rican.
This dish turned out to be lovely, spicy and flavoursome and will make it again in the near future. I must urge anyone who has not tried Caribbean food to go and purchase this book!
Puerto Rican chicken
My family thoroughly enjoyed this, a simple one pot spicy Caribbean inspired dish.
Puerto Rican chicken baked
I first started by seasoning the chicken and leaving to marinade for several hours to allow the flavours to infuse.
Seasoned Puerto Rican chicken
Puerto Rican chicken pre bake.

Recipe for Puerto Rican Chicken
Serves 4
175g basmati rice
3 tbsp sunflower
8 chicken pieces
2 tbsp all-purpose seasoning
salt and pepper
1, onion, roughly chopped
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
2 garlic cloves, finely chopped
6 all spice berries - or grounded all spice
1 1/2 teaspoon of turmeric
2cm root ginger
1 hot chili, ideally scotch bonnet.
600ml chicken stock
100g pitted green olives, ideally stuffed with pimento.

1) Wash the rice in a large bowl, changing the water until it runs clear. Heat the oil in a casserole 30cm. Sprinkle the chicken pieces with the all-purpose seasoning and salt and pepper and brown them well on all sides (you don't need to cook it through at this point. Take the chicken out of the pan and set aside. Add the onion, peppers and garlic to the same pan and saute over a medium heat until the peppers are softening. Add the allspice, turmeric, ginger and chili and cook for a minute, stirring.
2) If you are using a casserole, reintroduce the chicken and continue to cook in this. If you are using a fry pan transfer everything to an ovenproof dish, about 30cm in diameter; it must be big enough to accommodate all the chicken in a single layer.
3) Pour the rice all round the chicken, pour over the stock, add the thyme and bay leaves and season everything really well. If cooking on the hob, continue to simmer gently over a low heat for 40 minutes.   If cooking in the oven, cook for 40 minutes at 190C/375F/gas mark . When it is cooked all the stock all the stock should be absorbed, the top golden and the chicken cooked through.
4) Scatter on the olives about 15 minutes before the end of the cooking time.



  1. What fabulous ingredients! I think I may try this tomorrow night - YUM!
    Mary x


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