Puerto Rican Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chicken well and dry with paper towel.
  • Cut into pieces, dividing each breast section and back into two pieces.
  • Coat chicken pieces in olive oil.
  • Mix the seasonings in Group B together and rub into chicken.
  • Set in refrigerator overnight.
  • In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
  • Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
  • Reduce heat to medium low.
  • Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
  • Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
  • Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
  • Add the rice from Group F and stir in.
  • Add the liquid to the pot and mix well.
  • Reduce heat; cover; simmer 10 minutes.
  • Stir up rice from below; cover, simmer 10 more minutes.
  • Remove to large platter and garnish with peas and pimientos.
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