Arroz con Pollo
Ingredients Click Picture to Enlarge
2 c. raw medium or long grain rice
1 lb. chicken parts (I use chicken drumettes but you can use chicken thighs, or whole pieces.
1 8 oz. can tomato sauce
2 tbsp. Manzanilla olives (use the red sweet peppers)
1 tsp. alcaparras (capers)
1/2 c. sofrito
1 tsp. garlic powder or 2 garlic cloves (minced)
1 envelope of onion soup* (my secret)
1/2 c. vegetable canola oil
1 envelope of sazon
adobo to taste
4 c. boiling water
For best results, prepare the chicken the day before.

Sprinkle the chicken with adobo and store in the refrigerator until you are ready to make the rice.

In a large pot, brown the chicken parts in the canola oil, about 5 minutes on each side.

Take the chicken out of the pot and set aside but don't put them on paper towels to drain.

In the same pot that you fried the chicken, (drippings and all), add the sofrito, tomato sauce, olives, capers, and garlic.

Mix well and cook the sofrito for 5 minutes on medium heat.

Now add the onion soup, sazon, chicken and rice to the pot and stir.

Add the boiling water until the water is about 1 inch above the rice, but stir once only.

Boil uncovered, on medium high heat, until all the water is absorbed.

When the water is all absorbed, gently stir from bottom to top.

Cover the pot with aluminum foil, cover with the top and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.
Using aluminum foil helps to pop all the grains faster and evenly.

*Use 1 pack of Onion soup and omit the salt for better taste.

If you stir the rice too much, it will become sticky and will get "amelcochao" (soggy rice).

If you cook your rice on high heat too long, it will get "ahumado" (burnt) and will taste yucky.

You can also cook the chicken with the adobo in a crockpot all day while you go to work and when you get home, you can debone it but save the broth to make the rice instead of adding the water.