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Classic Puerto Rican Recipes

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Classic Puertorican food!! Made by abuela😍 ️ Food, Puerto rican recipes, Foodie
Classic Puertorican food!! Made by abuela😍 ️ Food, Puerto rican recipes, Foodie from www.pinterest.com
Puerto Rican cuisine is a blend of Spanish, African, and indigenous influences, with dishes that are full of flavor and color. In this article, we will explore some of the classic Puerto Rican recipes that you can easily make at home. From main dishes to snacks, we’ve got you covered.

Arroz con Gandules (Rice with Pigeon Peas)

Prep Time: 10 minutes Cook Time: 45 minutes

Ingredients:

  • 2 cups of long-grain white rice
  • 2 cups of water
  • 1 can of pigeon peas, drained and rinsed
  • 1/4 cup of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp of dried oregano
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/4 cup of chopped cilantro

Equipment:

  • A large pot with a lid
  • A wooden spoon

Method:

  1. Rinse the rice in a colander until the water runs clear.
  2. In a large pot, heat the olive oil over medium-high heat.
  3. Add the onion and garlic and sauté for 2-3 minutes until they start to soften.
  4. Add the rice to the pot and stir to coat it with the oil.
  5. Add the water, pigeon peas, oregano, salt, and black pepper to the pot.
  6. Stir everything together and bring it to a boil.
  7. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
  8. Turn off the heat and let the rice sit for 5 minutes.
  9. Fluff the rice with a wooden spoon and stir in the cilantro.
  10. Serve hot.

Notes:

This dish is traditionally served with roasted pork or chicken, but it can also be enjoyed on its own as a vegetarian meal.

Nutrition Info:

This recipe makes 8 servings. Each serving contains approximately 240 calories, 7g of fat, 39g of carbohydrates, and 5g of protein.

Recipe Tips:

To make this dish even more flavorful, you can add a ham hock or some bacon to the pot while cooking the rice. You can also substitute the pigeon peas with black beans or kidney beans if you prefer.

Pernil (Roast Pork Shoulder)

Prep Time: 15 minutes Cook Time: 4 hours

Ingredients:

  • 1 bone-in pork shoulder (about 6 pounds)
  • 8 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1/4 cup of orange juice
  • 1/4 cup of lime juice
  • 1 tsp of dried oregano
  • 1 tsp of salt
  • 1/2 tsp of black pepper

Equipment:

  • A roasting pan
  • A meat thermometer

Method:

  1. Preheat the oven to 325°F.
  2. Rinse the pork shoulder and pat it dry with paper towels.
  3. In a small bowl, mix together the garlic, olive oil, orange juice, lime juice, oregano, salt, and black pepper.
  4. Rub the mixture all over the pork shoulder, making sure to get it into all the nooks and crannies.
  5. Place the pork shoulder in a roasting pan and cover it with aluminum foil.
  6. Roast the pork shoulder in the oven for 3-4 hours, depending on the size, or until it reaches an internal temperature of 195°F.
  7. Remove the aluminum foil and turn the oven to broil.
  8. Broil the pork shoulder for 5-10 minutes until the skin is crispy and browned.
  9. Remove the pork shoulder from the oven and let it rest for 15-20 minutes before carving.
  10. Serve hot with rice and beans.

Notes:

This recipe is perfect for a special occasion or a family gathering. Leftovers can be used in sandwiches or tacos.

Nutrition Info:

This recipe makes 12 servings. Each serving contains approximately 450 calories, 27g of fat, 1g of carbohydrates, and 47g of protein.

Recipe Tips:

You can marinate the pork shoulder overnight for even more flavor. You can also use a boneless pork shoulder if you prefer.

Tostones (Fried Plantains)

Prep Time: 10 minutes Cook Time: 10 minutes

Ingredients:

  • 2 green plantains
  • 1/4 cup of vegetable oil
  • Salt

Equipment:

  • A deep skillet
  • A tostonera (optional)

Method:

  1. Peel the plantains and cut them into 1-inch thick slices.
  2. In a deep skillet, heat the vegetable oil over medium-high heat.
  3. Add the plantain slices to the skillet and fry them for 2-3 minutes on each side until they are golden brown.
  4. Remove the plantain slices from the skillet and place them on a paper towel-lined plate to drain the excess oil.
  5. While the plantains are still hot, use a tostonera or the bottom of a glass to flatten them into round discs.
  6. Return the flattened plantains to the skillet and fry them for another 2-3 minutes on each side until they are crispy.
  7. Remove the tostones from the skillet and place them on a paper towel-lined plate to drain the excess oil.
  8. Sprinkle the tostones with salt and serve hot.

Notes:

Tostones are a popular snack or side dish in Puerto Rico and can be enjoyed with a variety of dipping sauces.

Nutrition Info:

This recipe makes 4 servings. Each serving contains approximately 180 calories, 9g of fat, 27g of carbohydrates, and 1g of protein.

Recipe Tips:

If you don’t have a tostonera, you can use a fork or the bottom of a glass to flatten the plantains. You can also sprinkle the tostones with garlic powder or adobo seasoning for extra flavor.

Asopao de Pollo (Chicken and Rice Soup)

Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients:

  • 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can of diced tomatoes
  • 1 cup of long-grain white rice
  • 4 cups of chicken broth
  • 1 tsp of dried oregano
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/4 cup of chopped cilantro

Equipment:

  • A large pot with a lid
  • A wooden spoon

Method:

  1. In a large pot, heat some oil over medium-high heat.
  2. Add the chicken pieces to the pot and cook them for 3-4 minutes until they are browned.
  3. Remove the chicken from the pot and set it aside.
  4. Add the onion, garlic, and bell peppers to the pot and sauté for 2-3 minutes until they start to soften.
  5. Add the diced tomatoes, rice, chicken broth, oregano, salt, and black pepper to the pot.
  6. Stir everything

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