The first group of Puerto Rican immigrants traveled to Hawaii more than 100 years ago to work on the sugar plantations, bringing with them Latin flavors and foods like achiote, gandule beans and chicharrones.

If you have a craving for Puerto Rican food, try some of these recipes, compliments of the Robley family, third- and fourth-generation kamaaina, whose ancestors came to Hawaii in 1901.

Both Laura B. Martin-Robley and her daughter Julie Robley were featured in “Electric Kitchen” cooking shows between 1986 and 2002 with their home-style Puerto Rican dishes, most of them passed down from generation to generation.

CHICHARRONES SALAD

By Laura B. Martin-Robley and Julie Robley

• 3 cups finely shredded cabbage
• 1 small breadfruit, skinned, cut into quarters and simmered in salted water until tender; cut into cubes
• 1 medium Maui onion, sliced
• 1 large tomato, seeded and diced
• 2-3 tablespoons cider vinegar
• 1/4 cup shoyu
• 1/2 teaspoon ground black pepper
• 1-2 chili pepper, sliced very thin (may substitute pepper flakes)
• Lettuce leaves, for serving
• 1/2 pound chicharrones (fried pork belly or pork rinds), warmed and broken into bits

In bowl, mix cabbage with breadfruit, onion, tomato, vinegar, shoyu, pepper and chili pepper. Marinate 15 minutes, tossing occasionally.

To serve, place on a bed of lettuce and sprinkle with chicharrones bits. Serves 8.

Approximate nutritional analysis, per serving: 210 calories, 13 g total fat, 4.5 g saturated fat, 20 mg cholesterol, 700 mg sodium, 19 g carbohydrate, 4 g fiber, 8 g sugar, 6 g protein.

ARROZ CON POLLO (RICE WITH CHICKEN)

By Laura B. Martin-Robley and Julie Robley

• 1/3 cup achiote oil (available in Asian section of supermarkets)
• 8 boneless chicken thighs or 3-4 breasts, cut into pieces
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 6 cloves garlic, mashed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano leaves, crushed
• 1 bunch cilantro, chopped
• 1 (14-ounce) can tomato puree
• 6 cups chicken broth or water
• 2 teaspoons salt
• 1/4 teaspoon bijol (powdered achiote or annatto; available in Asian section of supermarkets)
• 4 cups uncooked rice, washed and drained
• 1 (14-ounce) can peas, drained
• 1 (4-ounce) can pimientos, drained and sliced

>> Note: Bijol, also known as achiote or annatto powder, is used to color rice. It replaces the very expensive saffron in many recipes.

Heat oil in skillet. Add chicken and fry until lightly browned. Add onions, bell peppers, garlic, cumin and oregano. Cook until onion is tender. Stir in cilantro and cook 1 more minute.

Add tomato puree, reduce heat to medium- low and simmer, uncovered, 5 minutes.

Add chicken broth or water, salt and bijol. Simmer 2 minutes. Add rice. Mix thoroughly. Bring to boil and stir once more. Cover and cook on low for 30 minutes without stirring.

Uncover and stir. Cook 5 minutes more.

Serve hot, garnished with peas and pimientos. Serves 10.

Approximate nutritional analysis, per serving: 760 calories, 34 g total fat, 8 g saturated fat, 155 mg cholesterol, at least 1,300 mg sodium, 76 g carbohydrate, 4 g fiber, 7 g sugar, 35 g protein.

POLLO ASADO CON ACEITUNAS (BAKED CHICKEN WITH OLIVES)

By Laura B. Martin-Robley and Julie Robley

• 2 tablespoons olive oil
• 2 (7-ounce) packages Portuguese sausage, cut into small pieces
• 3 pounds boneless skinless chicken thighs, cut into pieces
• 1 (4-ounce) can mushroom pieces and stems, drained well
• 2 (8-ounce) cans tomato sauce
• 1 can (6-ounce net drained weight) pitted olives, drained well
• 4 teaspoons dried sweet basil
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Heat oven to 400 degrees.

In a large saute pan, heat oil; add sausage and brown. Remove and place in baking pan. Brown chicken on both sides in same oil and arrange alternately in baking pan with sausages. Add mushrooms.

In same oil, add tomato sauce, olives, basil, garlic powder, salt and pepper. Cook about 5 minutes, making a sofrito, or sauce.

Pour over chicken and sausage. Bake 90 minutes. Serves 8.

>> Note: Sofrito is an aromatic mix of herbs and spices, used as a base flavoring and seasoning in Latin cuisine.

Approximate nutritional analysis, per serving: 440 calories, 27 g total fat, 8 g saturated fat, 195 mg cholesterol, 1,250 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g sugar, 41 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.