Rice with Chicken
Ingredients
1 tablespoon of "Sofrito" (green pepper, onion, cilantro, garlic, recao, sweet pepper)
1 whole chicken
� can of tomato sauce (4 ounces) or 1 teaspoon of tomato paste
1 can of chicken broth (14 � ounces)
1 teaspoon of salt
1 tablespoon of "Adobo" (salt, cumin, garlic, black pepper, oregano, turmeric)
per each pound of chicken
2 tablespoons of cooking oil
1 package of "Saz�n" (� tsp) (salt, garlic, cumin, coriander, annatto)
2 cups of rice
5 cups of water
Procedure:
- Cut whole chicken into pieces. For example, large sections such as tights
can be cut into 2 pieces, drumsticks can be cut into 2 pieces, chicken
breasts can be cut into 4 pieces, etc.
- Pour oil into 4-5 quart Dutch oven (cooking pot) and turn heat to medium high.
- Add "sofrito" and fry for 1 minute.
- Add tomato sauce or tomato paste and heat for 30 seconds.
- Add water, salt, and "saz�n", and bring to a boil.
- Add chicken pieces, chicken broth and "adobo", cover Dutch oven with lid,
lower temperature to medium and cook chicken for 1 hour. If you use a
boneless chicken, cook for only 30 minutes.
- Add rice, and mix everything with a large cooking spoon, raise temperature
to medium high and bring to a boil.
- When water evaporates, move rice and chicken one more time with large cooking
spoon, lower temperature to medium low, and cover Dutch oven with lid.
- Cook rice mix for approximately 25 minutes.
- Move rice and chicken one more time, cover it, and cook it for 5 more minutes.