Italy meets the Caribbean with this Puerto Rican Chicken Pasta. Featuring juicy bites of chicken, sautéed peppers and onions, plus pasta to soak up a delicious sofrito-based sauce. Your taste buds will thank you!
Puerto Rican Chicken Pasta
A few weeks ago my mother was raving about this Puerto Rican Chicken Pasta she had made. As soon as she described it, I knew I had to share it with you all!
It features juicy bites of chicken, sautéed peppers and onions, and perfectly al dente pasta to soak up that delicious sofrito-based broth. The husband happily took this for lunch this week!
During my mom’s visit, she also bequeathed me her cookbook Puerto Rican Cuisine in America. Some of the pages have detached from the spine, which means it’s well-used!
All of my family’s Puerto Rican recipes are based on word of mouth recipes from friends per the style native to north-eastern Illinois.
(I should recreate El Jibarito (plantain sandwich) invented in Chicago!)
But if I had to pick a book that most closely encompasses our flavors, this would be it. A wonderful essential for your collection!
The recipe is really simple to make. First you set some pasta to boil.
While that’s cooking, prepare the sauce by browning chunks of chicken.
Then fry up some peppers, onion and garlic until softened. That trio is seriously one of the best scents in the world!
Then, to add flavor upon flavor, stir in tomato sauce and sofrito. This is the basis of the Puerto Rican flavor.
Of course, there must be sazón as well! After the simmering sauce has completely tantalized your taste buds, stir in the pasta and enjoy!
As far as I can tell, this Puerto Rican chicken pasta recipe originates with someone named Madeline.
Whether she is the inventor of this recipe or the sharer, I cannot tell, but I thank her anyways!
The following recipe is my adaptation.
- 1 tablespoon oil
- 1 lb boneless, skinless chicken, cut into bite-sized pieces
- 2 teaspoons adobo, divided
- 1/2 bell pepper (any color), sliced
- 1 cup diced onion
- 1 teaspoon minced garlic
- 1 can (8oz) tomato sauce
- 1/4 cup sofrito
- 1 packet sazón
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup water or chicken stock
- 8 oz penne or rigatoni pasta
- In a caldero or large pot, heat the oil over medium heat. Add the chicken and season with 1 teaspoon of the adobo. Brown the chicken and then remove from pan. Set aside.
- Add the bell pepper, onion and garlic. Sauté until softened, about 5 minutes.
- Stir in the tomato sauce and sofrito and bring to a simmer, about 2 minutes.
- Add the remaining 1 teaspoon of adobo, sazon, garlic powder, oregano, black pepper and water (or chicken stock). Taste and adjust seasonings as necessary. Return the chicken to the sauce. Cover and simmer on low until chicken is cooked through, about 20 minutes.
- While the sauce is simmering, boil the pasta according to the box al dente instructions and drain.
- Pour the drained pasta into the chicken and stir to combine. Serve.
If the pasta is too dry, add additional water or chicken stock. If it is too soupy, simmer for a few minutes until desired consistency is achieved.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 514mgCarbohydrates: 35gFiber: 3gSugar: 6gProtein: 29g
You might also like this Puerto Rican Chicken (Guisado de Pollo):
Another great dinner option are picadillo stuffed peppers topped with cheese:
These Puerto Rican Picadillo Empanadas (pastelillos) are another family favorite!