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One-pot dish of chicken and rice that’s popular all over Latin America. Serve with lemon or lime wedges, salad, beans, or fried plantains. Very homey served straight from the pot at the table.
4 bone-in chicken drumsticks and 4 bone-in chicken thighs
garlic salt
4 cups long grain white rice
1/2 cup olive oil
1 large onion, chopped
2 red bell peppers, seeded and sliced
6 garlic cloves, minced
4 bay leaves
1 tablespoon tomato paste
Bijol or Sazon with annatto (optional for color)
5 cups chicken broth
salt, to taste
frozen peas, carrots, corn, asparagus, etc. as desired
Season chicken lightly with garlic salt and marinate in the fridge for at least an hour, up to overnight.
Wash rice in water three times and set aside to drain thoroughly in a fine strainer while you prep the vegetables.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Gently fry chicken, turning frequently, until golden on both sides. Remove chicken to a plate.
Add onion, bell pepper, garlic, and bay leaves to pot and cook stirring occasionally until the vegetables soften, scraping with a wooden spoon to incorporate the fond on the bottom of the pot.
Add drained rice to pot, stirring well to coat each rice grain with olive oil. Add tomato paste and optional Bijol or sazon for color. Slowly pour in chicken broth. Stir well and taste for salt before adding chicken.
Raise heat to high and nestle chicken pieces into hot broth on top of rice, including any chicken juices accumulated on plate. Bring to a boil over high heat, boil for 1 minute, then cover and reduce heat to medium low. Cook for 20 minutes, uncover and sprinkle over frozen peas or corn or lay frozen asparagus strips across the top in a pattern, and recover for five minutes.
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