Like many other Latin American dishes, this Puerto Rican specialty is based on sofrito (a puree of capsicums, tomatoes, onions, garlic and coriander). It’s also spiced with a fragrant adobo marinade. Serve with extra coriander leaves and lime wedges.






Skill level

Average: 3.3 (13 votes)


  • 3 chicken marylands, cut into thighs and drumsticks, skin removed
  • 2 tsp dried oregano leaves
  • 3 tsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • 1 tbsp olive oil
  • 1 large red onion, thinly sliced
  • 3 garlic cloves, crushed
  • 1 red capsicum, thinly sliced
  • 2 chorizo, sliced
  • 2 bay leaves
  • 50 g (⅓ cup) olives, pitted
  • 400 g can chopped tomatoes
  • 250 ml (1 cup) chicken stock
  • 400 g (2 cups) long-grain white rice
  • coriander leaves and limes wedges, to serve

Adobo marinade

  • 3 garlic cloves, crushed
  • 1 tsp dried oregano leaves
  • ½ tsp ground cumin
  • ½ tsp dried thyme leaves
  • 2 tbsp red wine vinegar
  • ½ orange, juiced
  • 2 limes, juiced
  • 2 tbsp olive oil
  • ¼ cup coriander leaves, chopped


  • ½ cup coriander leaves
  • ½ cup flat-leaf parsley
  • ½ green capsicum, chopped
  • ½ red capsicum, chopped
  • 2 garlic cloves, chopped
  • ½ red onion, chopped
  • 1 ripe tomato, chopped
  • 1 tbsp extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 3 hours or overnight

Resting time 10 minutes

To make adobo marinade, combine all the ingredients with ½ tsp salt in a large bowl. Add chicken and toss to coat well. Cover with plastic wrap and refrigerate for 3 hours or overnight. Drain chicken, discarding the marinade.

To make sofrito, process all ingredients in a food processor until smooth. Set aside.

Combine 1 tsp each oregano and cumin, 2 tsp paprika, pepper, and onion, garlic and chilli powders in a large bowl. Add chicken and rub mixture into the meat.

Heat oil in a large, heavy-based pan over high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a plate. Add onion, garlic, capsicum and the chorizo, and cook for 3 minutes or until softened. Add sofrito. Cook, stirring, for a further 5 minutes or until slightly reduced. Add the remaining 1 tsp oregano and 2 tsp cumin and paprika, then the bay leaves and olives. Cook, stirring, for 3 minutes. Stir in tomatoes, stock and rice, then return chicken and bring to the boil. Reduce heat to low, cover tightly and cook for 25 minutes or until chicken is cooked through and rice is tender. Remove pan from heat and stand, covered, for 10 minutes. Serve with coriander and lime wedges.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by John Laurie.