Want More Than The Same 'Ol Naija Food? Try Puerto Rican Rice And Chicken!

Updated: Jul 5, 2020

Now this is an absolutely beeyootiful dish! Colourful and Scrumptious! Once done, you'll just want to dig right in. This is very similar to the Nigerian fried rice, so its not totally alien. I guarantee that you'll fall in love in with it!

Puerto Rican Rice And Chicken

175g basmati Rice

3 tbsp sunflower or groundnut oil

8 chicken pieces (thighs and drumsticks)

2 tbsp all-purpose seasoning

salt and pepper

1 onion, roughly chopped

1 red bell pepper, deseeded and thinly sliced

1 green pepper, deseeded and thinly sliced

2 garlic cloves, finely chopped

6 allspice berries, crushed

1 and half tsp turmeric

2cm (3/4in) piece of root ginger, finely chopped

1 scotch bonnet (ata rodo) sliced thinly

600ml (1 pint) chicken stock

3 sprigs of fresh thyme (much better than the dried version)

2 bay leaves

100g pitted green olives, idelly stuffed with pimento

lime wedges, to serve

Wash the rice in a large bowl, changing the water until it runs clear. Heat the oil in a casserole pan 30cm/12in in diameter (if you don't have one, use a heavy-based frying pan). 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 sauté over a medium heat until the peppers are softening. add the allspice, turmeric, ginger and chilli and cook for a minute, stirring.

If you are using a casserole, reintroduce the chicken and continue to cook in this. if you are using a frying pan, transfer everything to an ovenprrof dish, about 30cm (12in) in diameter; it must be enough to accommodate all the chicken in a single layer.

Pour the rice all around 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 190 C/375 F/gas mall the stock should be absorbed, the top golden and chicken cooked through (pierce through the thisckest piece of chicken with a skewer - if the juices run clear, it is done; if not, give it another 5 minutes, then test again). You don't need to stir the rice or cover it or do anything with the dish as it cooks. Treat it a bit like jollof rice.

Scatter the olives about 15 minutes before the end of the cooking time. Serve with wedges of lime for squeezing oer.

This serves 4.

We'd love to know how you got on with making this dish.

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