Created in partnership with Carlos Matias
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon adobo seasoning
- 2 tablespoons olive oil
Rice Ingredients:
- 2 cups long-grain rice
- 4 cups chicken broth
- 1/2 cup green olives, sliced
- 2 tablespoons capers, rinsed
- 1 packet Sazón seasoning
- 2 bay leaves
- 1/4 cup Sofrito (homemade or store-bought)
- 3 cloves garlic, minced
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
Season the Chicken:
- Rub the chicken thighs with adobo seasoning. Let them sit for at least 15-30 minutes.
Brown the Chicken:
- In a large pot or caldero, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and brown for about 5-7 minutes on each side. Remove and set aside.
Sauté the vegetables:
- In the same pot, add the chopped onion, bell pepper (if using), and garlic. Sauté until the vegetables are softened, about 3-4 minutes.
Add Sofrito:
- Stir in the sofrito and cook for another 2-3 minutes until fragrant.
Add Rice and Broth:
- Add the rice to the pot, stirring to coat it with the sofrito mixture. Pour in the chicken broth, and add the Sazón, olives, capers, cumin (if using), salt, and pepper.
Combine and Simmer:
- Gently nestle the browned chicken thighs back into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the rice is cooked and the liquid has been absorbed.
Rest and Serve:
- Once cooked, remove from heat and let it sit, covered, for an additional 5-10 minutes. Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve hot.
