Puerto Rican FoodPuerto Rican Chicken Thighs in Acerola and Sweet Pepper Sauce with Creamy Pigeon Pea Rice
An original recipe inspired by the flavors of Puerto Rico: seared chicken thighs simmered in a bright acerola, sofrito, and sweet pepper sauce, served over creamy rice with pigeon peas and fresh herbs. It balances fruity acidity, island seasoning, and comforting texture.
Ingredients
- 700 g boneless skinless chicken thighs (cut en pieces large)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 1 g dried oregano
- 12 g fresh garlic (chopped)
- 30 ml olive oil (divided)
- 150 g yellow onion (chopped diced small)
- 90 g sweet peppers (without semillas and chopped)
- 100 g red bell pepper (chopped)
- 16 g fresh cilantro (chopped, divided)
- 30 g tomato paste
- 180 ml acerola pulp (without semillas; fresh or descongelada)
- 360 ml chicken broth (divided)
- 1 unit bay leaf
- 360 g medium-grain white rice (enjuagado and escurrido)
- 240 g cooked pigeon peas (escurridos si son enlatados)
- 240 ml unsweetened coconut milk
- 1 g ground cumin
- 30 g scallions (chopped fino)
- 15 ml lime juice
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
Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, dried oregano, and half of the minced garlic. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.
- 2
Heat a wide pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken for 3 to 4 minutes per side, until browned. Transfer the chicken to a plate; it does not need to be fully cooked at this stage.
- 3
In the same pot, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil. Cook the yellow onion, sweet peppers, red bell pepper, and remaining garlic for 4 to 5 minutes, until fragrant and softened.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the acerola pulp, 240 ml (1 cup) chicken broth, bay leaf, and half of the fresh cilantro. Mix well, scrape up any browned bits, and bring to a gentle simmer.
- 5
Return the chicken and its juices to the pot. Cover partially and cook over medium-low heat for 18 to 20 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F and 74°C.
- 6
Meanwhile, in a medium saucepan, combine the white rice, cooked pigeon peas, coconut milk, remaining 120 ml (1/2 cup) chicken broth, ground cumin, and remaining 4 g (3/4 tsp) salt. Bring to a boil over medium heat.
- 7
Once boiling, reduce the heat to low, cover, and cook the rice for 18 minutes. Turn off the heat and let it rest covered for 10 minutes. Then add the scallions and fluff with a fork for a creamy yet separate texture.
- 8
Uncover the chicken and cook for 3 to 5 minutes more if you want a slightly thicker sauce. Add the lime juice and adjust salt to taste. Remove the bay leaf and stir in the remaining fresh cilantro.
- 9
Serve a portion of the creamy pigeon pea rice on each plate and top with the chicken and plenty of acerola and sweet pepper sauce.
Chef tips
If the acerola is very tart, add an extra 15 ml (1 tbsp) of coconut milk to the sauce at the end to round out the flavor. For deeper color, let the chicken brown well before simmering.
Substitutions
You can replace acerola with a seedless guava blend plus a little lime, though the flavor profile will change. Medium-grain rice may be replaced with jasmine rice, using slightly less liquid. If pigeon peas are unavailable, use cooked green peas.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread
90 min
Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
75 min
Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce
75 min
Braised chicken caldero with green bananas, olives, and toasted recao rice
75 min
Puerto Rican Sweet Potato and Beef Pastelón with Queso del País, Sweet Pepper Sofrito and Crispy Cassava Bread Crumble
85 min
Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
65 min