Josephine’s Puerto Rican Chicken and Rice

Josephine’s Puerto Rican Chicken and Rice Savory chicken and rice side dish that will complement any table, and will be loved by your family.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 45 mins

    TOTAL : 5 mins

    SERVING : 6

    YIELD : 6 servings

  • In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.

  • In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.

  • Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook’s Note). Remove from heat and let stand, covered, for 10 minutes.

  • Transfer mixture to a large bowl and serve immediately.

Per Serving: 453 calories; protein 20.6g; carbohydrates 56.5g; fat 15.4g; cholesterol 52.1mg; sodium 621.7mg. There is no hard and fast rule to determining the amount of rice and water. Depending on how much moisture is generated from your other ingredients, it may not be necessary to add as much water. If you need to add more water because the rice looks dry, add a tablespoon at a time and dribble over the rice mixture.