Chicken and Rice
Ingredients
- 3 Chicken thighs
- 2 chicken legs
- 2 chicken wings
- 1/4 cup salted pork, diced
- 2 1/2 cups of rice, rinsed
- 2 bay leaves
- 2 tablespoons sofito
- 1 packet sazon with asafran
- 1 teaspoon oregano
- 3 cups of water
- 1 teaspoon salt
- 3 tablespoons Achiote oil
Spices to season chicken
- 1 packet sazon with annotto
- 1 packet sazon without annatto
- 1 tablespoon adobo
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon onion powder
Instructions
- 1 Season the chicken with all the spices and set aside.
- 2 Heat 4 quart caldero, add salted pork and chicken wings on low and let render fat for about 10 minutes.
- 3 Remove pork and chicken wings and set aside.
- 4 Working in batches brown the rest of the chicken and set aside.
- 5 Add the achiote oil and sofrito until fragrant.
- 6 Add rice to pot and mix until it is well coated in the oil.
- 7 Add 3 cups of water, oregano, sazon with asafran, bay leaves and salt and mix well.
- 8 Add all the chicken back to the rice and bring to a boil.
- 9 Once the water has just evaporated, reduce heat to low and let cook for about 20-30 minutes.
Tips:
To make achiote oil, combine 1 cup oil and 2 1/2 of whole achiote seed and let boil for about 3 minutes. Once cool, strain with a fine mesh strainer and place in jar.
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