Description
The ultimate Puerto Rican comfort food that will transport you straight to the islands. One bite of this aromatic chicken and vibrant yellow rice will have you planning your next batch before you’ve finished the first.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 2 cups long-grain white rice, rinsed and drained
- 1/4 cup olive oil
- 1/2 cup sofrito (blend of onions, peppers, garlic, and cilantro)
- 1 packet (1.4 oz) sazón with annatto
- 1 can (8 oz) tomato sauce
- 3 1/2 cups chicken broth
- 1/2 cup pitted green olives, halved
- 2 tablespoons capers, drained
- 1/4 cup fresh cilantro, chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Pat chicken dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown chicken skin-side down for 5-6 minutes until crispy. Flip and cook 3 more minutes. Remove to a plate.
- Add sofrito to the pot with the chicken fat and sauté for 3-4 minutes until fragrant. Add sazón or annatto oil and stir to combine.
- Pour in tomato sauce, oregano, cumin, and bay leaves. Cook for 2 minutes to allow spices to bloom.
- Add rice to the pot and stir for 1-2 minutes, coating each grain with the flavor base. Pour in chicken broth, then add olives and capers.
- Bring to a boil, then return chicken to the pot, skin-side up. Reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 25 minutes.
- Remove from heat and let rest, covered, for 10 minutes. Remove bay leaves, fluff rice gently, and garnish with fresh cilantro before serving.