Puerto Rican Stewed Chicken with Olives and Capers

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken simmered in a savory sauce with pimientos, briny olives, and tangy capers, served with rice for a satisfying meal. This Puerto Rican-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 45 min Serves 4 Puerto Rican cuisine 350 cal/serving

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Ingredients

1.5 pounds, skinless and bone-in chicken thighs
2 tablespoons olive oil
1 large, chopped onion
2 cloves, minced garlic
1/2 cup, chopped green bell pepper
1/2 cup, jarred and chopped pimientos
1/4 cup, halved pitted green olives
2 tablespoons, rinsed capers
1/2 cup white wine
1 teaspoon dried oregano
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup water
1/2 teaspoon salt
pinch black pepper

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Instructions

Step 1: Pat 1.5 pounds chicken thighs dry and season with 1/2 teaspoon salt and a pinch of black pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and sear chicken for 4 minutes per side until golden brown. Remove and set aside.
Step 2: Add 1 large chopped onion, 2 minced garlic cloves, and 1/2 cup chopped green bell pepper to the pot. Sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 1/2 cup jarred chopped pimientos, 1/4 cup halved green olives, and 2 tablespoons rinsed capers. Cook for 2 minutes until flavors meld.
Step 4: Add 1/2 cup white wine, 1 teaspoon dried oregano, 1 bay leaf, and the reserved chicken. Pour in 1/4 cup water and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes until chicken is tender.
Step 5: Remove chicken and bay leaf. Mix 2 tablespoons all-purpose flour with 1/4 cup water to make a slurry, then stir into the pot. Simmer for 3 minutes until sauce thickens slightly. Season with 1/2 teaspoon salt and a pinch of black pepper. Serve chicken with sauce over rice.