Puerto Rico
Ingredients
- 2 tablespoons olive oil, divided
- 1½ pounds boneless, skinless halal chicken thighs
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- black pepper, freshly ground
- 3 garlic cloves, minced
- ¼ cup green pepper, finely diced
- ¼ cup white onion, finely diced
- ¼ cup cilantro, finely diced
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1¼ cups water
- 1 cup white rice
- ⅔ cup frozen peas
- 1 jalapeño, diced (optional)
- ½ cup pitted green olives (optional) (The green olives may either be folded in during step 8 or sprinkled on top in step 9.)
Step 1
Place the chicken in a large bowl, and add in the seasoning mixture and half the olive oil.
Step 2
With gloved hands, toss the chicken in the mixture, cover, and allow to marinate for 30 minutes.
Step 3
Place a large, deep skillet or pot over medium-high heat, and add the remaining olive oil. When the oil is hot, add the seasoned chicken, and cook until browned (about 4 to 5 minutes). Then flip and cook for an additional 4 to 5 minutes.
Step 4
Remove from pan, and transfer to a plate.
Step 5
In the same skillet, add in the garlic, green pepper, onion, cilantro, and jalapeño (if you are using it).
Step 6
Sauté for 2 to 3 minutes, then add in the coriander, cumin, garlic powder, oregano, turmeric, salt, and pepper. This group of spices is also known as sazón seasoning. Stir to incorporate.
Step 7
Add in the tomato sauce and water, stir well to combine, then bring to a simmer.
Step 8
Fold in the rice and peas, making certain they are evenly distributed.
Step 9
Add browned chicken on top.
Step 10
Reduce heat to low, cover the skillet, and cook for 20 to 25 minutes.
Step 11
Garnish with cilantro and a squeeze of fresh lime juice. Serve immediately.