Name: Puerto Rican Chicken Paella with Sausage and Plantain Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Puerto Rican
Ingredients: 6 chicken thighs (bone-in, skin-on); 3 longaniza sausages; ½ lb pork (diced); 1 can pigeon peas; 1 ripe plantain (cut into long wedges); 1 green plantain (shredded); 1 onion (small diced); 3 sweet peppers (small diced); 2 roma tomatoes (shredded); 2 cups bomba rice (or short/medium-grain rice); ½ cup olive oil; ¼ cup achiote oil; 1 quart broth (chicken or vegetable, warm/hot); 2 tbsp sofrito; 2 banana leaves (optional); Garlic paste (amount not specified, approximately 1 tbsp)

Jump to Recipe·4 from 8 reviews

There is something truly magical about the way flavors come together in the Puerto Rican Chicken Paella with Sausage and Plantain Recipe. This dish is a stunning fusion of vibrant spices, tender chicken, savory sausage, and the sweet caramel notes of ripe plantains all cooked alongside bomba rice infused with achiote oil and the heartwarming essence of banana leaves. It’s a celebration of Puerto Rican culinary heritage in one pan, perfect for sharing with family and friends and creating memorable moments around the table.

Ingredients You’ll Need

A large silver cooking pan with red handles is shown in a sequence of four steps on a white marbled surface. The first image shows the pan with a swirl of shiny yellow oil spread inside it. In the second image, six yellow plantain strips with brown grill marks lie evenly spaced in the pan on a black stove. The third image displays the pan filled with browned pieces of chicken with reddish seasoning and three thick sausages, all sizzling on the stove. The fourth image shows the same pan now fuller with more browned chicken pieces cooked in the oil, with some steam rising. photo taken with an iphone --ar 4:5 --v 7

The magic of this Puerto Rican Chicken Paella with Sausage and Plantain Recipe lies in its simple yet essential ingredients. Each one plays a critical role in layering flavors, adding texture, and painting the dish with vibrant colors that excite the senses.

½ cup olive oil: Provides a rich base for frying and infuses the dish with fruity depth.
1 ripe plantain (cut into long wedges): Adds sweetness and a lovely caramelized texture when fried.
6 chicken thighs (bone-in, skin-on): The star protein offering juicy, flavorful meat with crispy skin.
3 longaniza sausages: Brings a savory, slightly spicy kick and meaty depth.
½ lb pork (diced): Adds richness and variety in texture alongside the chicken and sausage.
1 onion (small diced): Provides a sweet and aromatic foundation for the sofrito.
2 tbsp sofrito: The classic Puerto Rican flavor base with herbs, peppers, and garlic.
3 sweet peppers (small diced): Introduces color and a tender, crisp sweetness.
2 roma tomatoes (shredded): Offers fresh acidity to brighten the dish.
1 green plantain (shredded): Adds a starchy, slightly earthy texture that complements the rice.
1 can pigeon peas: Brings gentle earthiness and a traditional Puerto Rican touch.
2 cups bomba rice (or short/medium-grain rice): The hearty grain that absorbs flavors perfectly and holds its shape beautifully.
¼ cup achiote oil: Infuses the rice with a subtle, smoky color and flavor unique to Puerto Rican cuisine.
1 quart broth (have more available if possible): Essential for cooking the rice and melding all ingredients seamlessly.
2 banana leaves (optional): Adds a delicate, traditional aroma and beautiful presentation.

How to Make Puerto Rican Chicken Paella with Sausage and Plantain Recipe

Step 1: Prepare Your Ingredients

Before getting hands-on with the cooking, gather and prep everything: rinse the rice thoroughly, finely dice the onions and sweet peppers, shred the roma tomatoes and green plantain, slice the ripe plantains into wedges, and measure the broth. This prep work sets you up for a smooth cooking flow and ensures no flavor is left behind.

Step 2: Fry the Ripe Plantains

Heat up your paella pan with olive oil, making sure there’s enough oil to fry the plantains properly. Gently fry the plantain wedges until golden and slightly soft; these will add a luscious sweet backdrop when layered back into the dish later on. Keep that irresistible aroma wafting through your kitchen—it’s the start of something wonderful.

Step 3: Sear the Meats

Next, add the chicken thighs skin side down to the hot oil to achieve a crisp, golden exterior. Also sear the longaniza sausages and diced pork briefly, locking in their juices without cooking them fully yet. Removing the meats at this point lets their flavors concentrate and prepare them for the next step with the sofrito.

Step 4: Build the Sofrito Base

Saute the diced onions and sweet peppers until tender and fragrant. Stir in garlic paste, your homemade sofrito, and shredded roma tomatoes. Allow this mixture to cook down gently until soft and full of flavor; this is the flavor powerhouse that breathes life into the entire paella.

Step 5: Add the Green Plantain and Pigeon Peas

Now, introduce the shredded green plantain, cooking it until it softens, followed by the pigeon peas. Stir them together with the sofrito to infuse the peas with that bright, aromatic base, creating layers of earthy goodness that mingle with the sweetness from the ripe plantains.

Step 6: Incorporate the Rice and Achiote Oil

Add the rinsed bomba rice to the pan, spreading it evenly. Pour the achiote oil over the rice to coat it in a gentle smoky hue, then lightly fry the rice for a few minutes. This step ensures each grain is bursting with color and flavor, setting the stage for the final cooking.

Step 7: Pour in Broth and Begin Cooking

Pour hot or warm broth into the pan, making sure to have enough liquid to cook the rice thoroughly. Stir gently and let the paella cook uncovered for several minutes until the rice begins to absorb the broth and dry at the edges, allowing those beloved crispy bits to form.

Step 8: Add Meat Back and Cover with Banana Leaves

Return the seared chicken, sausage, and pork pieces atop the rice. Cover the pan with banana leaves—this traditional Puerto Rican trick adds a subtle earthy aroma and an elegant presentation. Continue cooking until the rice is tender and the meats are perfectly cooked through.

How to Serve Puerto Rican Chicken Paella with Sausage and Plantain Recipe

A large silver pan with red handles filled with golden brown rice mixed with lentils and pieces of browned chicken and sausage, sitting on a white marbled surface. Next to the pan, an avocado half with a large seed is placed, showing bright green flesh. Below, there are two white bowls: the left bowl contains a portion of the rice mixture topped with a piece of chicken and fresh green cilantro, garnished with fanned slices of avocado on the side; the right bowl holds a similar rice and chicken mix. Both bowls rest on a folded orange cloth, and a fork is placed inside the left bowl. The scene is bright and neatly arranged, highlighting the texture and colors of the meal, photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro or parsley can bring a splash of green, adding brightness to each flavorful bite. Some like to add a wedge of lime for a citrusy zing that perfectly balances the rich and hearty components of this paella.

Side Dishes

This dish shines on its own, but pairing it with a simple mixed green salad or a fresh avocado salad can provide a refreshing contrast. Lightly pickled onions or a mild slaw would also complement the deep flavors perfectly without overwhelming the palate.

Creative Ways to Present

For a festive gathering, serve this paella family-style in the pan it was cooked in—it adds warmth and encourages sharing. You can also line your serving platter with banana leaves beneath the paella for an authentic, rustic look that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Puerto Rican Chicken Paella with Sausage and Plantain Recipe should be stored in an airtight container in the refrigerator. The flavors actually meld even more after resting overnight, making for an even tastier meal the next day.

Freezing

Yes, you can freeze this paella! Portion it into freezer-friendly containers and keep for up to 3 months. When ready, thaw overnight in the refrigerator to preserve its texture and flavors as much as possible.

Reheating

Reheat gently on the stovetop with a splash of broth or water to prevent the rice from drying out. Cover the pan to steam the paella back to its tender, aromatic glory without losing any of its incredible flavor or moisture.

FAQs

Can I use other types of rice if I cannot find bomba rice?

Absolutely! While bomba rice is traditional and has an excellent texture for paella, short or medium grain rice varieties work well too. Just keep an eye on the cooking time as it may vary slightly.

What if I don’t have banana leaves? Is it necessary?

Banana leaves add a lovely aroma and are a nice traditional touch, but they are optional. You can skip them and still enjoy all the incredible flavors of this dish without worry.

Can I substitute the longaniza sausage?

Definitely! If you don’t have longaniza, chorizo or any flavorful pork sausage can make a delicious substitute, giving the dish a similar savory kick.

Is this dish spicy?

Puerto Rican Chicken Paella with Sausage and Plantain Recipe is generally mild but rich in flavor. If you enjoy heat, you can add a pinch of red pepper flakes or hot sauce to suit your taste.

How long does it take to prepare and cook this paella?

The full process takes about 1 hour and 10 minutes, including preparation. It’s well worth the time for the layers of flavor you achieve.

Final Thoughts

You have to try the Puerto Rican Chicken Paella with Sausage and Plantain Recipe if you love a dish that’s packed with soulful flavors and beautiful textures. It’s a feast for the senses that brings a little piece of Puerto Rico right into your kitchen, perfect for celebrations or cozy family dinners. Once you make it, this recipe will surely become one of your favorites to return to again and again.