Total Time
Prep 20 mins
Cook 20 mins

YUM! This is great. I got this from my mother-in-law (who is Puerto Rican) and it turns out excellent! Rich sauce, flavorful chicken and potatoes served over hot steaming rice. This can also be adapted to be made in the slow cooker (season the chicken, brown in a skillet and then dumpt it and the rest of the ingredients in the slow cooker and cook on low for about 4-5 hours, depending on your slow cooker).**Sofrito-you can use my recipe "Sofrito-Puerto Rican/Dominican", use someone else's or buy Goya Sofrito or Recaito.

Ingredients Nutrition


  1. 1. Make a paste of the adobo, olive oil, vinegar, garlic and salt.
  2. 2. Rub/brush the chicken with the paste, let sit for up to an hour (if you don't have time to let the seasoning sit it will still taste pretty good).
  3. 3. Brown the chicken in a large heavy saucepan in the 3 tbs olive oil, set aside on separate plate, leave the renderings and oil in the pan.
  4. 4. In the oil saute the ham and sofrito for 3 minutes or so.
  5. 5. Add the chicken and the rest of the ingredients, and cook over medium heat for about 20 minutes until chicken and potatoes are cooked & tender.
  6. 6. Enjoy! This recipe is great served with rice and gets better after sitting in the fridge for a day or two.
Most Helpful

5 5

This was really good. My husband made this for dinner tonight and said it required quite a bit of preparation but was easy to cook. He sliced the potatoes rather than dicing them and served with white rice. We didn't have capers so he left them out. We will definitely makes this again.