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Arroz Con Pollo...
Chicken & Yellow Rice
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3 cups long grain rice
1 whole skinned chicken in parts
4 1/2 ounces tomato sauce
2 tablespoons of olives
2 tablespoons of Goya
Sofrito |
1 packet Goya
Sazon con Azafran
2 teaspoons of salt
1/2 teaspoon of black pepper
2 tablespoons of vegetable oil
4 cups of boiling water |
| Rinse the rice, drain
and put aside. In a dutch oven, brown the chicken parts using
the oil, about 5 minutes each side. Remove the chicken from the
pot and put aside. Leave the chicken drippings inside the pot
and add the rest of the ingredients with the exception of the
water, the rice & the chicken. Over medium heat, stir well
and cook the sofrito for 5 minutes. Add the chicken and rice to
the pot and mix well. Add the boiling water until the water
level is about 1 inch above the rice, mix well again. After the
water is absorbed, using a wooden spoon, gently stir from the
bottom. Cover and reduce the heat to low for 20 to 25 minutes. |
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3 guys
Three Guys from Miami Cook Cuban |
