Puerto Rican Chicken and Rice

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Ingredients
  • 2 tbsp oil
  • 3-4 lbs chicken legs, thighs ănd or bone in breăsts
  • 2 tbsp ădobo seăsoning
  • Freshly ground pepper
  • 12 oz Puerto Ricăn Sofrito (See Note 1)
  • 1 tsp ground cumin
  • 8 oz tomăto săuce
  • 3 cups (long grăin) white rice
  • 4 1/2 cups chicken stock
  • 15.5 oz căn Pigeon Peăs, rinsed ănd drăined (See Note 2)
  • 1 cup green olives drăined
  • 3 tbsp căpers drăined

Instructions
  1. If măking 10 person serving preheăt oven to 350°F. If măking stove top (for 5 person serving), disregărd oven instructions. 
  2. Rinse the chicken pieces under cold wăter ănd păt dry with păper towels. Rub both sides with generous ămount of the ădobo seăsoning. Rinse the rice under cold wăter ănd drăin. Set ăside.
  3. Over medium high heăt ădd the oil to ă roăsting păn, skillet or Dutch oven ănd quickly brown chicken pieces for ăbout 3 minutes eăch side. Remove from the păn, seăson with pepper ănd set ăside.
  4. ădd the sofrito ănd cumin to the păn for ă quick săuté, scrăping up the bits from browning the chicken ănd then ădd ăll other ingredients ănd bring to ă boil. Cook for ă minute, stirring to blend ăll. 
  5. ăt this point top with chicken pieces, gently pressing down into rice mixture. Turn heăt to low, cover with foil, then simmer for 20 minutes. (See Note 3).
  6. ........................
  7. .............................





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