Ingredients
-
8
-
1
-
2
-
-
-
3
-
1/2
-
1/4
-
3
-
5
-
2
-
1
-
2 1/2
-
4
-
1
Directions
,
,You can add green Spanish olives, alcaparrado or peas.,Use a few threads of saffron instead of the Sazon.,Use drumsticks, bone-in thighs or boneless chicken breast in place of boneless thighs.,To make with brown rice, you can use quick cooking parboiled rice.,Leftovers can be frozen for up to 6 months. To reheat, thaw in the refrigerator the night before, then heat in the microwave or oven.,Arroz Congri (Rice and Black Beans),Arroz con Gandules (Rice and Pigeon Peas),Latin Yellow Rice,Skillet Taco Cauliflower Rice,Fiesta Lime Rice
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Steps
|
1
Done
|
Season Chicken With Vinegar, 1/2 Tsp Sazon, Adobo and Garlic Powder and Let It Sit 10 Minutes Heat a Large Deep Heavy Skillet on Medium, Add 2 Tsp Oil When Hot |
|
2
Done
|
Add Chicken and Brown 5 Minutes on Each Side. Remove and Set Aside. |
|
3
Done
|
Place Onion, Cilantro, Garlic, Scallions and Pepper in Mini Food Processor. Add Remaining Teaspoon of Olive Oil to the Skillet and Saut Onion Mixture on Medium-Low Until Soft, About 3 Minutes. |
|
4
Done
|
Add Tomato, Cook Another Minute. Add Rice, Mix Well and Cook Another Minute. |
|
5
Done
|
Add Water, Bouillon (be Sure It Dissolves Well) and Remaining Sazon, Scraping Up Any Browned Bits from the Bottom of the Pot. |
|
6
Done
|
Taste For Salt, Should Taste Salty Enough to Suit Your Taste, Add More as Needed. |
|
7
Done
|
Add Chicken and Nestle Into Rice, Bring to a Boil. Simmer on Medium-Low Until Most of the Water Evaporates and You See the Liquid Bubbling at the Top of the Rice Line, Then Reduce Heat to Low Heat and Cover. Make Sure the Lid Has a Good Seal, No Steam Should Escape (you Could Place a Piece of Tin Foil or Paper Towel in Between the Lid and the Pot If Steam Escapes). |
|
8
Done
|
Cook 20 Minutes Without Opening the Lid. Shut Heat Off and Let It Sit With the Lid on an Additional 10 Minutes (don't Peak!!!) Fluff With a Fork and Eat! |
