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.


Source by Hugo Felix