Ingredients
Scale
- 2 lbs chicken thighs (bone-in, skin-on or boneless)
- 3 cups long-grain white rice
- 1/2 cup sofrito (homemade or store-bought)
- 1 packet sazón with culantro and achiote
- 1 tablespoon adobo seasoning
- 1/4 cup manzanilla olives with pimientos (plus a splash of brine)
- 8 oz tomato sauce
- 4 cups chicken broth
- 2 tablespoons vegetable oil
- 1 tablespoon capers (optional)
- 1/2 cup frozen peas (optional)
- Fresh cilantro for garnish
Instructions
- Pat the chicken dry with paper towels. Generously season all sides with adobo. Heat the vegetable oil in a large caldero or heavy-bottomed pot over medium-high heat. Place the chicken in the pot, skin-side down, and sear until golden brown and crispy. Flip and sear the other side. Remove the chicken from the pot and set it aside on a plate; it does not need to be fully cooked through at this stage.
- Reduce the heat to medium. In the same pot with the rendered chicken fat, add the sofrito. Sauté for 2 to 3 minutes until fragrant. Stir in the tomato sauce, sazón packet, olives, and capers. Let this flavor base simmer for a minute to allow the spices to wake up and blend together.
- Rinse your rice under cold water until the water runs clear to remove excess starch. Add the drained rice to the pot with the sofrito mixture. Stir well to ensure every grain of rice is coated in the orange-hued oil and aromatics. Sauté the rice for about 2 minutes; this toasting process is the secret to achieving that perfect fluffy texture.
- Pour in the chicken broth and the olive brine. Give it one good stir and nestle the seared chicken pieces back into the rice. Bring the liquid to a rolling boil. Allow it to boil uncovered until the water level drops to the surface of the rice. Once you see “craters” forming in the rice, turn the heat down to the lowest setting.
- Cover the pot with a tight-fitting lid (or place a sheet of aluminum foil under the lid for an extra tight seal). Cook on low for 20 to 25 minutes without lifting the lid—peeking lets the steam escape! After the time is up, turn off the heat and let it sit for 5 minutes. Remove the lid, add the frozen peas if using, and fluff the rice gently with a large fork. Garnish with fresh cilantro and serve hot.
- Cook Time: 60 minutes