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This soupy rice and chick­en stew is a clas­sic Puer­to Rican recipe that is pre­pared in every Puer­to Rican home. Make sure you make plen­ty, this soup keeps get­ting bet­ter with every serv­ing. Although it takes 1½ hours to pre­pare, serves 4, and it will be even bet­ter the next day at lunch or din­ner. Pre­pare plen­ty Sun­day night and enjoy a bowl on Mon­day for a quick din­ner. Here’s the recipe:

3 gar­lic cloves, minced

2 tea­spoons dried oregano

1 tea­spoon salt, add more to taste

1 tea­spoon black pep­per, add more to taste

3 pounds chick­en parts trimmed (1 4 pound chick­en cut into pieces is the clas­sic recipe)

3 table­spoons oil

¼ pound ham, diced (thick slice prefer­ably with bone)

1 onion chopped

1 green bell pep­per chopped

3 toma­toes chopped

2 table­spoons of capers

¼ cup green olives stuffed with pep­pers

1 cup long-grain rice

5 cups chick­en stock

¼ cup roast­ed red pep­pers for gar­nish

1. Com­bine the gar­lic, oregano, salt and pep­per and sea­son the chick­en with it.

2. In a casse­role, with a lid, place oil at medi­um high heat until hot. Add the chick­en and brown it (15 min). Remove chick­en and add ham, onion, bell pep­pers and toma­toes, until the onion soft­ens. Place chick­en back in and cook for 30 min­utes over medi­um low heat.

3. Stir in rice, olives and capers then add the chick­en stock and cov­er. Sim­mer over low heat until the rice is soft or approx­i­mate­ly 15 min­utes.

4. Resea­son with salt and pep­per to taste and gar­nish with roast­ed red pep­pers.

You will enjoy this is a Puer­to Rican recipe with your fam­i­ly for a long time. This recipe has vari­a­tions with crab meat, shrimp, lob­ster or pigeon peas. They are all great hearty soups.

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Source by Hugo Felix