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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 453 Calories

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons shortening
• 1 (8 ounce) can tomato sauce
• 1 small onion, chopped
• 4 cups boiling water
• 2 tablespoons capers
• 5 chicken drumsticks
• ½ cup pitted green olives
• 2 tablespoons achiote seed
• 2 cups short-grain rice, rinsed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer mixture to a large bowl and serve immediately.