Puerto Rican Chicken
Bring the vibrant flavors of the Caribbean to your table with this mouthwatering Puerto Rican Chicken recipe! Succulent bone-in chicken thighs are marinated in tangy white vinegar, adobo seasoning, and black pepper, then seared to golden perfection before simmering in a rich, aromatic sauce infused with sofrito, tomato sauce, and warming spices like oregano and cumin. Tender potatoes soak up the savory broth, while pimento-stuffed green olives add a delightful burst of briny flavor. This one-pot wonder is as comforting as it is flavorful, and it pairs perfectly with fluffy white rice or crispy tostones for an authentic Puerto Rican meal. Ready in just over an hour, it’s the ultimate weeknight dinner or hearty weekend feast—complete with the option to garnish with fresh cilantro for a bright, herbaceous finish!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs (skin-on or skinless)
- 2 tablespoons white vinegar
- 1 tablespoon adobo seasoning
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 piece medium onion, diced
- 1 piece bell pepper, diced (any color)
- 3 cloves garlic, minced
- 8 ounces tomato sauce
- 2 cups water
- 1 cup sofrito
- 0.25 cup pimento-stuffed green olives
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 3 pieces potatoes, peeled and quartered
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the chicken thighs under cold water. In a large bowl, combine the chicken with white vinegar, adobo seasoning, and black pepper. Mix well to coat. Let the chicken marinate for at least 15 minutes while you prep the other ingredients.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken thighs to the pot, skin-side down if using skin-on chicken. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and bell pepper. Sauté for 3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sofrito, tomato sauce, water, oregano, cumin, and olives to the pot. Stir everything together and bring the mixture to a gentle simmer.
Return the chicken thighs to the pot, nestling them into the sauce. Add the potatoes, making sure they are submerged in the liquid.
Cover the pot, reduce the heat to low, and let the chicken simmer gently for 40-45 minutes, or until the chicken is cooked through and tender, and the potatoes are fork-tender.
Taste the sauce and adjust the seasoning with salt or additional adobo seasoning if needed.
Serve the Puerto Rican chicken hot, garnished with freshly chopped cilantro if desired. Pair it with white rice or fried plantains (tostones) for a complete meal.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.8 g | 295% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 32.0 g | ||
| Protein | 235.6 g | 471% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 472 mg | 36% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 6479 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
