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Puerto Rican Recipes

Chicharrones De Pollo (Chicken Cracklin's)

Recipe Based on: Puerto Rican Cookbook
Serving Size: 6

3 Pounds Chicken Breasts -- cut up
1 Teaspoon Oregano
3 Cloves Garlic
1/2 Cup Rum
3 Lemons Lemon Juice
1 Cup Flour
Salt And Pepper
1/4 Cup Oil

Marinate in rum or brandy and spices for 1/2 hour. Dredge in flour and then fry in hot oil until done.

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Chuletas Neo-Boricua

Recipe Based on: Recipes From La Isla - Rosado
Serving Size: 4

8 Medium Pork Chops
8 Cloves Garlic -- peeled
2 Teaspoons Pepper
2 Teaspoons Salt
1/2 Teaspoon Cumin
1 Tablespoon Oregano -- chopped
1/3 Cup Olive Oil
1 Teaspoon Wine Vinegar
8 Medium Bay Leaf
1 Medium Onion -- finely chopped
1 Small Green Pepper -- finely chopped
2 Stalks Celery -- finely chopped
1/3 Cup Dry Sherry
4 Medium Tomatoes -- finely chopped
1 Cup Tomato Puree
1/3 Cup Black Olives -- sliced
1/3 Cup Cilantro -- finely chopped

Place pork chops into a pan so that all of them lay flat. Combine in food processor, garlic, pepper, salt, cumin and oregano. Slowly add vinegar and then oil. Process to combine, do not make mayonaisse. Spread this mixture on the pork chops. Place a bay leaf on top of each chop and cover and refrigerate for 1 hour. Coat the pan the pan that has the chops with half the oil and use the other half of the oil to coat another skillet. Brown the pork chops on both sides, after you remove the bay leaves. In the other skillet brown onion, pepper, and celery, cook until onion is transparent. Add sherry and saute for 1 minute. Add tomatoes tomato puree and olives. Add pork chops to the tomato mixture and cover. Simmer on low for 25 minutes. Sprinkle with cilantro and serve.

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Habichuelas Rositas

Recipe Based on: Recipes From La Isla - Rosado
Serving Size: 6

1/3 Cup Olive Oil
5 Cloves Garlic -- finely chopped
1 Small Yellow Onion -- finely chopped
1 Small Bell Pepper -- finely chopped
1 Teaspoon Ginger Root -- grated
3 Medium Serrano Pepper -- finely chopped
2 Teaspoons Cilantro -- finely chopped
2 Teaspoons Oregano -- finely chopped
1 Teaspoon White Wine Vinegar
1 Cup Pineapple Juice
1 Small Carrot -- cooked and pureed
1/2 Cup Tomato Puree
2 Cans Pinto Beans
1 Cup Stock -- any kind
Salt And Pepper -- to taste

Saute in oil, garlic, onion, bell pepper, ginger, serranos, cilantro and oregano. Saute until most of the oil has been absorbed about 5 minutes. Stir in vinegar and pineapple juice. Bring to a sizzle, then stir in pureed carrots and tomato puree. Blend and allow to cook to a thick paste. Add stock until the paste breaks down into a rich thick sauce. Lower the heat and add the beans. Fold gently to blend. Let beans simmer for 12 minutes. Add salt and pepper to taste and serve. Serve over rice.

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Sopa De Calabaza

Recipe Based on: Recipes From La Isla - Rosado
Serving Size: 4

2 Tablespoons Olive Oil
3 Cloves Garlic -- finely chopped
1/2 Teaspoon Ginger Root -- grated
1/4 Teaspoon Cayenne
1 Small Yellow Onion -- finely chopped
1 Tablespoon Cilantro -- finely chopped
1/4 Cup Sherry
1 Cup Coconut Milk
6 Cups Chicken Stock
1 Pound Butternut Squash -- peeled and cubed
1/8 Teaspoon Nutmeg
2 Sticks Cinnamon
1 Medium Red Bell Pepper -- chopped

Saute in oil, Garlic, ginger, cayenne, onion and cilantro. Saute for 3 minutes. Add sherry and coconut milk in that order. Cook for 1 minute. Stir and remove from heat. Set aside. In stock pot, combine chicken stock, squash, nutmeg and cinnamon sticks. Cover and simmer for 20 minutes. Remove cinnamon sticks and add coconut milk mixture. Stir to blend, cover, simmer for 10 minutes. Remove from heat and add chopped pepper.

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Honey Rum Mousse

Recipe Based on: Puerto Rican Cooking
Serving Size: 5

6 Egg Yolks
1/3 Cup Honey
1 Cup Whipping Cream
2 Tablespoons Spiced Rum

Beat yolks and honey in a bowl until they have the stiff texture of meringue. In another bowl beat the cream and the rum until the mixture forms soft peaks. Fold the 2 mixtures together.

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Other Recommended Cookbooks for Puerto Rican Cooking

[Catalot Kitchen]