| 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. |
