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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | 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. | 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. Remove from heat and let stand for 10 minutes. | 4. Transfer mixture to a large bowl and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken drumstick	5			9966.0	17.8935	216.987	1001.8095
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green olive	1/2	cup	pitted	-	-	-	-
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
tomato sauce	1	can		-	-	-	-
shortening	3	tablespoons		339.45599999999996	0.0	0.0	38.4
achiote seed	2	tablespoons		-	-	-	-
water	4	cups	boiling	0.0	0.0	0.0	0.0
jasmine rice	4	cups	uncooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.