I'd describe this spicy one pot Puerto Rican chicken recipe as a hotter version of a paella. It's full of flavour and a great homemade Caribbean recipe.
Love Paella? Love Spices? Try this Puerto Rican Chicken Recipe!
Rice, spice and chicken. In my little flat those are some of the key ingredients to a great dinner and this Puerto Rican Chicken dish fits that description perfectly. It's a bit like my Spanish chicken and chorizo paella recipe but a spicier.
Well, you know how much I love spices and I also love dishes that can be cooked in just one pot. There's less washing up for a start but it's also so easy to make.
I had been planning to make this one pot rice and chicken dish ever since about 2009 when I got Caribbean Food Made Easy by Levi Roots. As happens all the time, I'd thought it looked good, planned to make it but then forgotten all about it until I was flicking through the book again.
I don't make or eat a lot of Caribbean food but I do like it and it's one of those cuisines I'd like to know more about. Living in London where it's possible to get so much Caribbean Food, I really have no excuses!
What did we think of this Caribbean Chicken recipe?
I loved the flavours in the Puerto Rican chicken and rice but the meat was slightly dry. I'd used breast meat and that was a big mistake.
It was brilliant second time around
Luckily the flavours had got me and I remade it using legs and thighs. It was so much better and the chicken on the bone stayed lovely and moist.
Errrm What are those black bits on the rice?
The darker bits you can see in the rice are the scrapings from the bottom of the pan. As the dish is not stirred as it is cooking, a slight crust forms on the bottom. Don't worry about it though. It is so so so tasty so scrape it onto the plates.
Can you adapt this Puerto Rican Chicken Recipe?
Recipes are there to be adapted! This chicken and rice recipe is easy to customise. Why not be creative with the vegetables you add? Courgette, sweetcorn or peas for example would all be great. You could even add some beans such as kidney beans or black beans.
If you're cooking for people who don't like their food to be too hot then leave out the chilli pepper or just remove the seeds.
If you want the meal to go further then serve some bread with it and some extra vegetables. I think broccoli goes really well on the side with this. I love some extra green vegetables with rice dishes.
When I wrote down this recipe I was just cooking for 2 people. If you want to serve more then just double the quantities. Even if you are only serving 2 then the leftovers are delicious. Just reheat it till piping hot in the microwave.
Puerto Rican Chicken
- 300 g chicken legs or thighs are best
- 1 teaspoon all purpose seasoning
- 1 tablespoon oil
- 1 onion diced
- ½ red pepper sliced
- ½ green pepper sliced
- 1 clove garlic crushed
- ½ teaspoon turmeric
- ½ teaspoon ground all spice berries
- 2 cm root ginger grated
- 1 red chilli pepper finely sliced
- 85 g basmati rice
- 300 ml chicken stock
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 tablespoon black olives
- ½ lime to serve
- Rub the all purpose seasoning into the chicken.
- Heat a little oil in a heavy bottomed pan. When hot, add the chicken. Brown on all sides then remove.
- Add the onions, peppers and garlic to the pan. When they begin to soften add the turmeric, allspice, ginger and chilli. Stir
- After about a minute return the chicken to the pan. Put the rice around the sides. Add the stock. Sprinkle with the thyme and add the bay leaves. Turn the heat right down. Cover and leave for about 20 minutes.
- Sprinkle the olives on top. Cover, and leave for another 15 minutes.
- Serve with lime wedges to squeeze over the top.
More Spicy Chicken Recipes
You might also like my pressure cooker chorizo risotto
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Do let me know if you make this Puerto Rican Chicken recipe. I love to get feedback from readers.
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This post was first published in 2011 but has been updated in 2019.