Puerto Rican Stewed Chicken with Olives and Capers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes pairs tablespoons olive oil, large, chopped onion, minced garlic 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Puerto Rican Stewed Chicken with Olives and Capers take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican Stewed Chicken with Olives and Capers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Puerto Rican Stewed Chicken with Olives and Capers?

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 Stewed Chicken with Olives and Capers 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 Stewed Chicken with Olives and Capers?

Puerto Rican chicken 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.

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