Ingredients
F
For the Chicken:
b
6–8 bone in, skin on chicken thighs or drumsticks
o
1 tbsp olive oil
g
2 tsp garlic powder
o
2 tsp onion powder
s
2 tsp smoked paprika
g
2 tsp ground cumin
S
1 packet Sazón with culantro and achiote
S
Salt and black pepper to taste
F
For the Sofrito:
g
1 green bell pepper
r
1 red bell pepper
s
1 small yellow onion
g
4 cloves garlic
c
1 handful cilantro
s
1 tsp salt
F
For the Rice:
j
2 cups jasmine rice, rinsed and drained well
o
1 tbsp olive oil
t
½ cup tomato sauce
r
½ red bell pepper, diced
y
½ yellow onion, diced
g
4 cloves garlic, minced
o
1 tsp oregano
g
½ tsp ground cumin
s
1 tsp smoked paprika
S
1 packet Sazón with culantro and achiote
c
2 tsp chicken bouillon powder
w
2 ¾ cups water
p
½ cup pimento stuffed green olives, halved
A
3 A few cilantro stems
b
2 bay leaves
S
Salt and pepper to taste
Directions
1
For the Chicken:
1
Season the chicken with garlic powder, onion powder, smoked paprika, cumin, sazón, salt, and pepper.
b
6–8 bone in, skin on chicken thighs or drumsticks
g
2 tsp garlic powder
o
2 tsp onion powder
s
2 tsp smoked paprika
g
2 tsp ground cumin
S
1 packet Sazón with culantro and achiote
S
Salt and black pepper to taste
2
Heat olive oil in a Dutch oven over medium-high heat.
o
1 tbsp olive oil
3
Sear the chicken skin-side down until the skin is deep golden and crisp.
4
Flip and continue cooking the other side until the chicken is cooked most of the way through — juices should run mostly clear, but it will finish cooking in the rice.
5
Remove and set aside.
6
For the Sofrito:
1
In the same pot, add the blended sofrito and cook for 2–3 minutes until fragrant.
2
Stir in oregano, cumin, and smoked paprika, letting the spices bloom in the sofrito.
o
1 tsp oregano
g
½ tsp ground cumin
s
1 tsp smoked paprika
3
For the Rice:
1
Add the diced onions and peppers, cooking until softened.
y
½ yellow onion, diced
r
½ red bell pepper, diced
2
Stir in minced garlic and cook until fragrant.
g
3 cloves garlic, minced
3
Stir in the tomato sauce and cook until it slightly thickens and deepens in color.
t
½ cup tomato sauce
4
Stir in the rinsed rice and coat it well in the seasoned mixture, toasting lightly.
j
2 cups jasmine rice, rinsed and drained well
5
Sprinkle in the sazón and chicken bouillon powder, mixing until everything is evenly distributed.
S
1 packet Sazón with culantro and achiote
c
2 tsp chicken bouillon powder
6
Pour in the water, then add the cilantro stems and bay leaves.
w
2 ¾ cups water
A
3 A few cilantro stems
b
2 bay leaves
7
Taste the liquid and adjust with salt and pepper if needed.
S
Salt and pepper to taste
8
Scatter olives over the top, then nestle the chicken back in skin-side up, keeping the tops exposed.
p
½ cup pimento stuffed green olives, halved
9
Bring to a gentle simmer, cover, and reduce heat to low.
10
Simmer for 20 minutes without lifting the lid.
11
Remove from heat and let rest, covered, for 10 minutes.
12
Discard the cilantro stems and bay leaves.
13
Fluff gently before serving.
