Puerto Rican Chicken in Green Sauce
This is another great Puerto Rican chicken dish that is a one pot meal. This green sauce is filled with nothing but aromatics. The jalapeños add some heat, but definitely not overpowering. If you'd like this dish to be a little spicier, add another jalapeño or use Serrano peppers.Typically, I'm not a fan of removing the skin from chicken. I like it on. But for this dish, it is very necessary to remove the skin. This is a fairly healthy dish. Having the skin on will add a lot of extra fat to the green sauce, which we don't want. If you don't want to use a whole chicken, you can use just chicken thighs. Substitute 8 thighs for the whole chicken.
Servings: 4
Ingredients
The Chicken
- 1 whole cut up chicken skinned
- 2 medium potatoes sliced 1/4" thick
- 1 tsp cumin
- salt and pepper to taste
- 2 cups chicken stock
Green Sauce
- 3 cups cilantro
- 1 cup parsley
- 1 head of garlic peeled
- 2 large jalapeños
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 1/4 cup cooking wine
- 3 tbsp olive oil
Instructions
Green Sauce
- In a blender or food processor, add onion, bell peppers, jalapeños, garlic, cilantro, parsley, cooking wine, and olive oil.
- Puree until smooth.
The Chicken
- Cut up a whole chicken into 8 pieces. Skin the birdie.
- The breasts on this chicken were GGG cup. Cut them into 3 equally sized pieces.
- They should be around the same size as the thighs.
- Wash your potatoes. Slice a 1/4" piece out of the bottom of the potato. This will make cutting he potato into 1/4" thick pieces easier having a flat surface.
- See.
- Add the chicken and potatoes to a large dutch oven or baking dish. Season with cumin, salt, and pepper.
- Pour the green sauce and chicken stock over the chicken and potatoes.Put the dutch oven into a 300 degree preheated oven for 3 hours.
- Give the chicken a stir once an hour. When the chicken is done, the sauce will be a lot thicker. Add salt to taste.
- Serve with steamed rice.
