Puerto Rican Rice Wchicken My Way Recipes

Steps:

• 1. Place chicken on a large cutting board. Loosen the skin & rub 1 packet of the sazon seasoning along w/ the adobo light seasoning under the skin of each chicken, place skin back over chicken. Meanwhile rinse the rice well in a colander, over a bowl. Empty & clean the bowl, set rice inside bowl.
• 2. In a large, heavy pot, heat oil over med-high heat. Add chicken, cook 5 minutes on each side, spoon out of pot, set aside. Add Sofrito & remaining packet of sazon & the 1/2 packet of Jamon, ( ham) seasoning to the pot. Stir in the tomato sauce, simmer 2 minutes. Stir in the pigeon peas, pink beans, cumin, garlic powder & olives. Stir to combine. Add chicken back to the pot. Add 4 cups of water & bring to a boil. Add rice and stir once,, making sure there's at least 1" of water covering the rice.
• 3. Reduce heat to a simmer & let most of the water be absorbed, stirring once. Spoon the rice, ( not from the bottom but the middle,) & place rice into center of pot. Cover top of pot tightly w/ foil and then place the lid on top of foil. Simmer 20 minutes, ( don't be tempted to open the lid and stir, this will ruin the favorings.) Check at another 15 minutes of cooking time. The rice should be tender and the chicken cooked through. If rice isn't yet tender, only then add more water, ( again, enough to cover 1" of rice.) Then continue cooking 5 more minutes.

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
• Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
• Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.

Steps:

• Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
• Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.

Steps:

• Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
• Coarsely chop the cilantro.
• Set aside.
• The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
• Season the chicken with Adobo seasoning and oregano.
• Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
• Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
• Stir the rice into the mixture.
• Add the chicken stock.
• Add the browned chicken.
• Bring to a boil.
• Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
• DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
• When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
• You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.