Best Authentic Puerto Rican Recipes

March 28, 2023 Post a Comment

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Traditional Puerto Rican Plantain Mofongo Recipe from www.thespruceeats.com

If you're looking for a taste of the Caribbean, Puerto Rican cuisine is a great place to start. With its mix of Spanish, African, and indigenous influences, Puerto Rican food is full of bold flavors and unique ingredients. Here are some of the best authentic Puerto Rican recipes that you can try at home.

Arroz con Gandules (Rice with Pigeon Peas)

Description: Arroz con gandules is a staple dish in Puerto Rican cuisine, often served during the holidays or special occasions. This flavorful rice dish is made with pigeon peas, sofrito (a blend of onions, peppers, garlic, and herbs), and sazon (a seasoning blend). Prep time: 10 minutes Cook time: 30 minutes Ingredients: - 2 cups long-grain rice - 1 can pigeon peas, drained and rinsed - 3 tablespoons sofrito - 1 packet sazon - 3 cups water - Salt and pepper, to taste Equipment: - Large pot with lid Method: 1. In a large pot, sauté the sofrito over medium heat for 2-3 minutes. 2. Add the rice and stir to coat with the sofrito. 3. Add the water, pigeon peas, sazon, salt, and pepper. Stir to combine. 4. Bring to a boil, then reduce heat to low and cover with a lid. 5. Cook for 20-25 minutes, or until the rice is tender and the water is absorbed. 6. Fluff with a fork and serve. Notes: You can also add diced ham, pork, or chicken to this dish for extra flavor. Nutrition info: Serves 6. Calories per serving: 232. Fat: 0.8g. Carbohydrates: 51.1g. Protein: 5.1g. Recipe tips: Make sure to rinse the rice before cooking to remove excess starch. You can also use chicken or vegetable broth instead of water for extra flavor.

Pernil (Roast Pork Shoulder)

Description: Pernil is a slow-roasted pork shoulder that is marinated in a blend of garlic, oregano, and citrus juices. This dish is often served during holidays and special occasions. Prep time: 10 minutes Cook time: 4-5 hours Ingredients: - 1 bone-in pork shoulder, about 5-6 pounds - 8 cloves garlic, minced - 2 tablespoons oregano - 1 tablespoon cumin - 1 tablespoon salt - 1 teaspoon black pepper - 1/4 cup orange juice - 1/4 cup lime juice Equipment: - Roasting pan - Meat thermometer Method: 1. Preheat oven to 325°F. 2. In a small bowl, mix together the garlic, oregano, cumin, salt, pepper, orange juice, and lime juice. 3. Using a sharp knife, make deep cuts in the pork shoulder. 4. Rub the garlic mixture all over the pork, making sure to get it into the cuts. 5. Place the pork in a roasting pan and cover with foil. 6. Roast for 4-5 hours, or until the internal temperature reaches 190°F. 7. Remove from oven and let rest for 10-15 minutes before carving. Notes: You can also cook this dish in a slow cooker on low for 8-10 hours. Nutrition info: Serves 12. Calories per serving: 388. Fat: 27.4g. Carbohydrates: 2.2g. Protein: 32.4g. Recipe tips: Make sure to let the pork rest before carving to allow the juices to redistribute. Serve with rice and beans for a classic Puerto Rican meal.

Asopao de Pollo (Chicken and Rice Stew)

Description: Asopao de pollo is a hearty chicken and rice stew that is often served on rainy days or when someone is feeling under the weather. This dish is similar to a gumbo or jambalaya, with a thick, soupy texture. Prep time: 15 minutes Cook time: 45 minutes Ingredients: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 onion, diced - 1 green bell pepper, diced - 4 cloves garlic, minced - 2 tablespoons tomato paste - 1 teaspoon cumin - 1 teaspoon oregano - 1/4 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper - 1 cup long-grain rice - 4 cups chicken broth - Salt and pepper, to taste - Cilantro, chopped, for garnish Equipment: - Large pot with lid Method: 1. In a large pot, sauté the chicken over medium heat until browned. 2. Add the onion, bell pepper, and garlic. Sauté for 2-3 minutes. 3. Add the tomato paste, cumin, oregano, smoked paprika, and cayenne pepper. Stir to combine. 4. Add the rice and stir to coat with the spices. 5. Add the chicken broth and bring to a boil. 6. Reduce heat to low and cover with a lid. Cook for 20-25 minutes, or until the rice is tender. 7. Season with salt and pepper to taste. Garnish with chopped cilantro before serving. Notes: You can also add diced potatoes, carrots, or other vegetables to this dish for extra flavor. Nutrition info: Serves 6. Calories per serving: 293. Fat: 6.4g. Carbohydrates: 36.9g. Protein: 21.4g. Recipe tips: To make this dish spicier, add more cayenne pepper or hot sauce. You can also use shrimp or sausage instead of chicken.

Mofongo (Mashed Plantains)

Description: Mofongo is a popular Puerto Rican dish made with mashed plantains, garlic, and pork cracklings. This dish is often served as a side dish or as a main course with meat or seafood. Prep time: 20 minutes Cook time: 20 minutes Ingredients: - 4 green plantains - 4 cloves garlic, minced - 1/2 cup pork cracklings - Salt and pepper, to taste - Olive oil, for frying Equipment: - Large mortar and pestle or food processor - Deep fryer or large pot Method: 1. Peel the plantains and cut them into 1-inch pieces. 2. In a deep fryer or large pot, heat the olive oil to 350°F. 3. Fry the plantain pieces until golden brown, about 5-7 minutes. 4. Remove from the oil and drain on paper towels. 5. In a large mortar and pestle or food processor, mash the plantains with the garlic and pork cracklings. 6. Season with salt and pepper to taste. Notes: You can also add other seasonings or ingredients to the mofongo, such as bacon or cheese. Nutrition info: Serves 4. Calories per serving: 323. Fat: 19.7g. Carbohydrates: 36.3g. Protein: 3.3g. Recipe tips: To make this dish healthier, you can bake the plantains instead of frying them. You can also use a potato masher or fork to mash the plantains if you don't have a mortar and pestle.

Pollo Guisado (Stewed Chicken)

Description: Pollo guisado is a flavorful chicken stew that is often served with rice and beans. This dish is made with chicken thighs, sofrito, and a variety of spices. Prep time: 15 minutes Cook time: 45 minutes Ingredients: - 2 pounds bone-in chicken thighs - 3 tablespoons sofrito - 2 teaspoons adobo seasoning - 1 teaspoon cumin - 1 teaspoon oregano - 1/4 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper - 1 onion, diced - 1 green bell pepper, diced - 2 cloves garlic, minced - 1 can tomato sauce - 1 cup chicken broth - Salt and pepper, to taste - Cilantro, chopped, for garnish Equipment: - Large pot with lid Method: 1. Season the chicken with adobo seasoning, cumin, oregano, smoked paprika, and cayenne pepper. 2. In a large pot, sauté the chicken over medium heat until browned. 3. Remove the chicken from the pot and set aside. 4. Add the onion, bell pepper, and garlic to the pot. Sauté for 2-3 minutes. 5. Add the sofrito and sauté for another 2-3 minutes. 6. Add the tomato sauce and chicken broth. Stir to combine. 7. Add the chicken back to the pot and bring to a boil. 8. Reduce heat to low and cover with a lid. Cook for 30-40 minutes, or until the chicken is cooked through. 9. Season with salt and pepper to taste. Garnish with chopped cilantro before serving. Notes: You can also add diced potatoes, carrots, or other vegetables to this dish for extra flavor. Nutrition info: Serves 6. Calories per serving: 298. Fat: 15.9g. Carbohydrates: 8.8g. Protein: 30.4g. Recipe