2 cups uncooked rice
1 lb. chicken parts use whole pieces.
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir.
Cover and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.
|