About the Recipe
Each tender piece of chicken lovingly seasoned and each grain of rice perfectly cooked
Ingredients
MEAT
4 bone-in, chicken thighs 4 bone-in, chicken drumsticks
salt and pepper to taste
oil for sauteing
2 Tbsp sazón Seasoning
ARROZ
2 c Valencia rice
2 Tbsp sofrito Seasoning
1 tsp sazón Seasoning
½ yellow onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
2 Tbsp oil
1⁄2 c tomato sauce
1⁄4 c pitted green olives
1 c dry cooking wine
2 c chicken broth
3 c water
1 cup peas
½ cup oil
Preparation
Meat Preparation
1. First, marinade your chicken with the sazón Seasoning and oil. Marinate for 30 minutes
2. In a heavy pot, heat the oil over medium-high heat brown the chicken on all sides. Remove.
Rice
3. Rinse the rice and set aside. In the same heavy pot, lower the heat and add the sofrito seasoning, bell peppers, tomato sauce, and sazón seasoning. Sauté until softened. Stir and cook for an additional 10 minutes until aromatic.
4. Return the browned chicken to the pot, coating it well with the vegetable and seasoning mixture. Allow it to cook for 10 minutes more. This will allow the flavors to mix. Pour in the chicken broth, the dry cooking wine or beer, water, and extra cilantro. Bring the mixture to a boil, then cover and simmer on low heat for 10 minutes.
5. Add the rice and the green olives, stir, and adjust with salt if needed. Cover and simmer on low heat for 15 minutes. After the rice is cooked, uncover and top with peas, roasted red bell peppers, and diced cilantro.
Enjoy!