1 broiler-fryer
chicken, (about 2.5-3 lbs), cut into serving pieces
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion,
chopped
1 red bell pepper,
seeded and chopped
1 tsp minced garlic
15 oz can diced
tomatoes, drained
1-2 splashes Hot
Sauce
8 saffron threads (a
small pinch)
1.5 cups uncooked
long grain rice
2.5 cups chicken
broth
1.5 cups frozen
green peas
Sprinkle chicken
with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch
oven and saute the chicken on both sides until well browned. Don't crowd the
chicken...you'll probably need to brown it in 2 batches. Remove the chicken and
set aside.
Drain off some of
the chicken fat, if necessary, leaving only a couple of tablespoons in the pan.
Saute the onions and bell pepper until onion is almost transparent. Add garlic
and saute another minute or two. Add rice and Hot sauce and stir until rice is
opaque and coated with the fat. Add broth and diced tomatoes and bring to a
boil. Crumble in the saffron and place the chicken on top of the rice. Cover
tightly and reduce to a simmer for about 20 minutes or until rice and chicken
are done.
Remove the chicken
and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7
minutes longer or until peas are done. Taste and adjust seasonings if
necessary. Serve hot.
Delicious!
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