Vegan Puerto Rican Braised “Chicken” – A Delicious Twist on a Classic
In the heart of Puerto Rican cuisine, there are dishes that embody the rich flavors and cultural heritage of the island. One such dish, traditionally known as “Pollo al Jorim” or braised chicken, can be beautifully adapted to a vegan version that retains all the vibrant flavors and authenticity of its original counterpart.
The Magic of Puerto Rican Flavors
Before we dive into the recipe, let’s talk about the trio of Puerto Rican flavor: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and are essential for achieving that authentic taste.
- Sazón: A spice mix that adds a golden-red color and depth to dishes, made with annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
- Adobo: A versatile dry rub that enhances and tenderizes proteins with bold, savory flavor, composed of garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
- Sofrito: A fresh herb-and-vegetable blend used as a cooking base, typically including culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.
Vegan Puerto Rican Braised “Chicken”
Ingredients:
- 1 block of extra-firm tofu or tempeh, cut into bite-sized pieces (TVP is also a great option and is easily available in Puerto Rico)
- 2 tablespoons of olive oil
- 2 tablespoons of Sofrito (see below for homemade Sofrito recipe)
- 1 teaspoon of Adobo
- 1 teaspoon of Sazón
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 cups of vegetable broth
- 1 cup of diced tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of smoked paprika (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Homemade Sofrito Recipe:
- 1 bunch of culantro (recao leaves)
- 1 bunch of cilantro
- 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
- 1 large onion, chopped
- 1 head of garlic, peeled
- 1 green bell pepper, chopped
- 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.
Instructions:
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Prepare the Sofrito: If using frozen Sofrito, thaw it first. If making fresh, blend all the ingredients in a food processor until smooth.
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Marinate the Tofu/Tempeh: Rub the tofu or tempeh pieces generously with Adobo and let it marinate for at least 30 minutes.
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Sauté the Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
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Add the Sofrito: Sauté the Sofrito in the oil for about 2-3 minutes, stirring frequently, to “awaken” the flavors.
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Add the Marinated Tofu/Tempeh: Add the marinated tofu or tempeh to the pot and cook until it starts to brown on all sides.
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Add the Broth and Spices: Pour in the vegetable broth, diced tomatoes, tomato paste, smoked paprika (if using), Sazón, salt, and black pepper. Stir well to combine.
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Braise the Mixture: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the “chicken” is tender and the sauce has thickened.
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Balance the Flavors: Just before serving, add a splash of vinegar to balance the flavors and enhance the overall taste.
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Serve: Garnish with fresh cilantro and serve over rice, with mofongo, or alongside your favorite Puerto Rican sides.
Cultural Significance and Vibrant Flavors
This vegan version of braised “chicken” captures the essence of Puerto Rican cuisine with its rich, aromatic flavors. The Sofrito provides a deep, herbal base, while the Adobo and Sazón add a bold, savory taste. This dish is not just a meal; it’s a celebration of the island’s culinary heritage and the blend of cultures that make Puerto Rican food so unique.
Tips and Variations
- Use Beans as an Alternative: If you prefer, you can substitute the tofu or tempeh with cooked beans like chickpeas or black beans for a heartier, plant-based option.
- TVP Availability: TVP (Textured Vegetable Protein) is a very affordable and easily available option in Puerto Rico, making it a great alternative to tofu or tempeh.
- Adjust Spices: Feel free to adjust the amount of Adobo and Sazón to your taste. These blends are versatile and can be used in various dishes to add that authentic Puerto Rican flavor.
Enjoy this delicious vegan twist on a classic Puerto Rican dish, and let the flavors transport you to the vibrant culture of the island.
- Vegan Boricua Pantry Essentials