Ingredients
c
2 lb chicken drumsticks
r
2 cups rice
w
2 ½ cups water
s
½ tsp salt
c
1 tbsp chicken bouillon
s
2 tbsp sofrito
m
3 - 4 minced garlic cloves
t
8 oz tomato sauce
s
1 tbsp sazon
a
1 tbsp adobo
o
1 tsp oregano
c
1 tsp cumin
o
½ tsp onion powder
b
1 tsp black pepper
b
2 bay leaves
o
3 tbsp oil
w
¼ white onion diced
w
¼ cup whole green pitted olives
l
1 lime
v
2 tbsp vinegar
G
Garnish:
C
Chopped Cilantro
Directions
1
Prep chicken with lime juice and vinegar. Cut slits in the chicken then season with salt, sazon, and black pepper.
c
2 lb chicken drumsticks
v
2 tbsp vinegar
l
1 lime
s
1 tbsp sazon
b
1 tsp black pepper
2
Heat 3 tbsp of oil on medium high heat in the caldera pot. Brown the chicken 6 minutes on each side then remove from the pot.
o
3 tbsp oil
3
Add 1 tbsp of garlic paste and 2 tbsp of sofrito. Add 8 oz of tomato sauce and 1/2 a white onion diced and fry into paste for a couple minutes.
m
3 - 4 minced garlic cloves
s
2 tbsp sofrito
t
8 oz tomato sauce
w
¼ white onion diced
4
Season with salt, chicken bouillon, sazon, adobo, onion powder, black pepper, cumin, and oregano. Throw in whole olives and let cook for 2 minutes.
a
1 tbsp adobo
o
1 tsp oregano
c
1 tsp cumin
o
½ tsp onion powder
s
½ tsp salt
c
1 tbsp chicken bouillon
w
¼ cup whole green pitted olives
5
Add the chicken back in along with 2 1/2 cups water.
w
2 ½ cups water
6
Bring to a boil then simmer with the lid on for 15 minutes.
7
Remove lid and add 2 cups of washed white rice. Boil until rice is level with the water.
r
2 cups rice
8
Add 2 bay leaves then put the lid on and simmer for 20 additional minutes.
b
2 bay leaves
9
Garnish with cilantro and enjoy.
C
Chopped Cilantro
