Two Island Chicken

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Today is a yummy day! I get to talk about Puerto Rican cuisine. Although Puerto Rican cooking is somewhat similar to both Spanish, Cuban and Mexican cuisine, it is a unique tasty blend of Spanish, African, Taíno, and American influences. This recipe is a blend of Puerto Rican and Dominican cuisine, that Ali has put together. I can tell you it is deliciously fabulous!

The mingling of flavors and ingredients passed from generation to generation among the different ethnic groups that settled on the island, resulting in the exotic blend of today's Puerto Rican and Dominican cuisine. Can’t you just smell the wonderful aroma coming from our kitchen? You will not be disappointed if you give this recipe a try!

Ingredients:

• 2 1/2 lb boneless skinless chicken thighs


• green bell pepper chopped


• orange or red bell pepper chopped


• large onion chopped


• 1/2 cup water


• 1 2.82 oz package Maggi Sofrito Seasoning Paste


• 2 packets Sazo’n Goya


• 1 cube Caldo de Pollo (Chicken Bouillon)


• 1 Knorr’s Mini Cube Cilantro

Yes, some of these ingredients take some searching for…but Smith’s Food King has an amazing Spanish section and you can find all of these there ….if I haven’t bought the store out!

In a caldero or heavy kettle, heat olive oil and brown rapidly the chicken thighs stirring occasionally. Reduce heat to low, add rest ingredients: green & orange bell pepper, onion, water, Sofrito, Sazo’n, Caldo de Pollo and cilantro and sauté for 5 minutes, stirring occasionally. Bring rapidly to a boil. Reduce heat to moderate, cover and boil for 20 minutes or until chicken is done. Taste and adjust seasonings.

I serve this dish with rice, beans, and sliced avocadoes.