June 1, 2016

Puerto Rican Chicken

There is a Puerto Rican restaurant about 15 minutes from where I live that is positively addictive. Everything on their menu, from the fried plantains to their cubano, is amazing. One of their specialities is a chicken thigh dish which took me many repeated orders to deconstruct. I know, it's a thankless job but someone had to do it.  Here I've paired it with black beans, brown rice and side greens. 

Puerto Rican Chicken


6-8 chicken thighs with skin on
4 garlic cloves minced
1/3 cup olive oil + 2 tbsp 
1/3 cup lime juice
2 tbsp dried oregano
salt and pepper to taste

1. Mix well 1/3 cup olive oil, lime juice, oregano, garlic & salt and pepper.
2. Put chicken thighs in a 1 gallon plastic storage bag and put the lime juice mixture over it. Seal and put in the refrigerator for at least 2 hours to overnight to marinate.
3. Heat  2 tbsp of olive oil a large skillet - medium heat. Place thighs with the skin side down first.  Reserve leftover marinade liquid. 
4. Brown both sides then put the rest of the marinade liquid in the pan.  Cover and lower heat to a low simmer for 20 minutes or until thighs are cooked.

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