Ingredients
2 ½ cups of long grain rice
3 cups of water
2 tbsp of corn or vegetable oil
8 chicken pieces (thighs and drumsticks with skin)
1 can of tomato sauce
2 tbsp of sofrito*
Sazón seasoning**
Salt to taste
Red pimientos sliced thin
Step by Step Instructions
1. Turn heat on to medium, add oil into your IMUSA Caldero, and heat for about 2 minutes. Place your chicken pieces on hot oil (skin side down), and cook uncovered for about 5-7 minutes (or until no longer pink). You want to semi-fry the chicken that will help keep the chicken pieces whole.
2. Lower the heat on to low; add sofrito, Sazón, and tomato sauce. Stir in and mix well with chicken. Cover and cook for another 10 minutes.
3. In a bowl, measure 2 cups of rice; add warm water and mix. Then rinse out the rice. Strain the rice and add it to your IMUSA Caldero.
4. Mix chicken mixture with rice.
5. Add water, mix well and turn your heat on to high.
6. Cook for about 10 minutes (or until water is almost dissolved into the rice).
7. Reduce heat on to low, cover with lid, and let cook for 10 minutes.
8. Mix in sliced pimientos, and let cook for another 5 minutes.
*Sofrito is an ingredient prepared ahead of time for all my dishes. It is a mixed blend of garlic, onion, cilantro and peppers. It’s pureed in a blender and kept in a jar (or container) for up to a month!
**Sazón seasoning is an ingredient that can be store-bought or prepared by mixing the following spices: saffron, garlic, salt and pepper.
