Puerto Rican Alcapurrias Breakfast Stew
A hearty breakfast stew featuring golden fried fritters made with cassava flour, served with a rich coconut milk broth and spicy chorizo. This puerto rican-inspired breakfast ready in about 60 minutes combines cassava flour, water, cooked chickpeas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cassava flour
- 1/2 cup water
- 1 cup, cooked chickpeas
- 2 cups coconut milk
- 1/2 lb, sliced chorizo
- 1, diced onion
- 2 cloves, minced garlic
- 2, diced tomatoes
- 1 tsp cumin
- 1/2 tsp saffron threads
Instructions
- Step 1: In a mixing bowl, combine cassava flour and water. Let rest 10 minutes until a thick paste forms.
- Step 2: Heat 2 tbsp oil in a large pot. Add onion and garlic, sauté 5 minutes until translucent. Add chorizo, tomatoes, cumin, and saffron. Cook 10 minutes until chorizo is browned.
- Step 3: Stir in chickpeas and coconut milk. Bring to a simmer, then reduce heat and cook 15 minutes until broth thickens.
- Step 4: Shape cassava flour mixture into small balls, flatten into discs, and fry in hot oil until golden. Serve stew with fritters.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Puerto Rican Alcapurrias Breakfast Stew take to make?
Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Puerto Rican Alcapurrias Breakfast Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Puerto Rican Alcapurrias Breakfast Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Puerto Rican Alcapurrias Breakfast Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Puerto Rican Alcapurrias Breakfast Stew?
Puerto Rican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
