Puerto Rican FoodCreamy Breadfruit Rice with Roasted Garlic Sofrito Chicken and Sweet Plantain Ribbons
An original Puerto Rican main dish featuring creamy rice cooked with grated breadfruit, criollo-style chicken seasoned with sofrito and roasted garlic, and a sweet contrast of golden ripe plantain ribbons. Comforting, aromatic, and deeply Boricua.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos medium)
- 8 g Puerto Rican adobo seasoning (divided)
- 1 g dried oregano
- 1 g black pepper
- 45 ml olive oil (divided)
- 1 unit head of garlic (for roasting)
- 120 ml Puerto Rican sofrito
- 30 g tomato paste
- 360 g medium-grain rice (enjuagado)
- 250 g breadfruit (pelada and grated gruesa)
- 720 ml chicken broth (hot)
- 240 ml coconut milk
- 40 g green olives (slices)
- 16 g capers (escurridas)
- 15 g fresh cilantro leaves (chopped, more extra for terminar)
- 1 unit ripe plantain (cut en lascas finas a lo largo)
- 4 g salt (or to taste)
- 30 ml water (si hace falta for ajustar textura)
- 15 ml lemon juice (for finalizar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 400 °F / 200 °C. Slice off the top of the head of garlic, place it on a piece of foil, drizzle with 1 tablespoon olive oil, wrap, and roast for 30 to 35 minutes at 400 °F / 200 °C until the cloves are soft. Let cool slightly and squeeze out the roasted garlic.
- 2
While the garlic roasts, season the chicken thighs with 1 teaspoon of the Puerto Rican adobo seasoning, the dried oregano, and black pepper. Let rest for 10 minutes.
- 3
Heat 1 tablespoon olive oil in a wide pot or caldero over medium-high heat. Brown the chicken for 5 to 7 minutes, stirring, until it loses its raw color and develops some color. Transfer the chicken to a plate.
- 4
In the same pot, add the remaining tablespoon of olive oil, the Puerto Rican sofrito, tomato paste, and the roasted garlic. Cook for 2 to 3 minutes over medium heat, stirring until the paste turns a deeper red and the sofrito smells fragrant.
- 5
Add the medium-grain rice and the grated breadfruit. Stir for 1 minute to coat well in the sofrito. Pour in the hot chicken broth, coconut milk, green olives, capers, the remaining adobo seasoning, and salt. Stir well.
- 6
Return the chicken to the pot along with any juices. When it comes to a gentle boil, reduce the heat to medium-low, partially cover, and cook for 20 to 22 minutes, stirring once or twice so the breadfruit releases starch and the rice becomes creamy. If it thickens too much before the rice is tender, add the 2 tablespoons water.
- 7
Meanwhile, heat a separate skillet over medium heat. Cook the ripe plantain ribbons for 2 to 3 minutes per side until golden and tender. Transfer to a plate.
- 8
When the rice is cooked and creamy, turn off the heat. Stir in the chopped fresh cilantro and lemon juice. Adjust salt if needed and let rest, covered, for 3 minutes.
- 9
Serve the creamy breadfruit rice with the chicken on top and finish with the sweet plantain ribbons and a little more fresh cilantro.
Chef tips
Grate the breadfruit just before cooking so it does not oxidize too much. If you want a looser finish, uncover the pot for the last 2 minutes; for a creamier texture, let it rest covered a little longer.
Substitutions
You can use chicken breast instead of thighs, though it will be less juicy. If breadfruit is unavailable, grated cassava can give a somewhat similar texture, but the flavor will change. Cilantro can be replaced with recao or parsley.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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