PassageMaker - July 2018

76 passagemaker.com July/August 2018

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@

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henever I can limit the number of dirty dishes

I create making dinner, I know there will be

a big appreciative smile from my favorite

dishwasher (aka “the Captain”). These two

Puerto Rican—inspired recipes allow me to

do just that.

Centuries-old Puerto Rican cuisine shows influences

from Europe (mainly Spain) and Africa, as well as from the

indigenous Taíno culture. And beginning in the latter part

of the 19th century, ingredients from other North American

cuisines began to make their way into Puerto Rican dishes

as well.

But one traditional Puerto Rican ingredient has remained.

Many Puerto Rican savory dishes, including stews, rice,

seafood, meat, and poultry, call for adobo seasoning.

Unlike other adobo seasonings found in the Philippines, the

Caribbean, Mexico, and the Southwest United States that are

vinegar-based, hot and spicy sauces and marinades, Puerto

Rican adobo is a dry blend that is likely to contain some

combination of salt, garlic, oregano, turmeric, coriander, black

pepper, lemon, cumin, hot pepper, and/or saffron. So even if

you don’t have premade Puerto Rican adobo seasoning on

board you can create this classic seasoning using a few spices

that you likely already have in your pantry.

PUERTO RICAN RICE, CHICKEN,

AND VEGGIES

SERVES: 4

A riff on arroz con pollo, this easy one-pot dish can be conveniently

doubled, making it a perfect meal to share with a large gathering.

3 3 tablespoons olive oil, divided

4 large boneless, skinless chicken thighs

Salt and pepper, to taste

1 red bell pepper, sliced thin

1 medium onion, finely chopped

2 garlic cloves, minced

½ teaspoon cumin (optional)

½ teaspoon oregano (optional)

½ teaspoon turmeric (optional)

Pinch of crushed red pepper (or to taste)

2 cups chicken stock

1 (14.5-ounce) can diced tomatoes

¾ cup long-grain rice (or whatever rice you have onboard)

2 3-inch strips of lemon peel

Water, as needed

¾ cup frozen peas

½ cup small pimento-stuffed olives

¼ cup chopped cilantro (optional)

Heat 2 tablespoons olive oil in a Dutch oven or heavy pot over high

heat. Season the chicken with salt and pepper. Add the chicken

to the pan and cook until well browned, about 3 minutes per side.

Transfer the browned chicken to a plate.

Add the remaining tablespoon of olive oil to the pot and stir in the

red bell pepper, onion, and garlic. Cook over medium heat, stirring

frequently, until softened, about 6 minutes. Add the seasoning

(cumin, oregano, turmeric, and red pepper) and cook for 1 minute.

Stir in the chicken stock, tomatoes, and rice and bring to a simmer.

Return the chicken and accumulated juices to the pan and add the

lemon peel. Cover and cook until rice is tender, about 20 minutes,

adding water if needed. Stir in the peas and olives and cook over

low heat for 2 to 3 minutes, until the peas are tender. Sprinkle with

cilantro and serve.Q

Galley By Karen Evenden

Inspired by

Puerto Rico