Arroz Con Pollo (Chicken with Rice)

This is the recipe I created from watching my Puerto Rican mom cook. She never used measurements, just "a tasting spoon". You can find the Sazon con saffron in most supermarkets or Latin grocery stores.

Chefsweety @Chefsweety

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Ingredients

1 hour 20 min

8 servings

2 cupslong grain rice
3 1/2 cupschicken broth or water
1med onion chopped fine
3 cloveschopped garlic
2 tablespoonschopped fresh cilantro
2 packetsSazon con Saffron
3 tablespoonsolive oil
1whole chicken cut into 8 pieces
salt and black pepper
1 teaspooncapers
1/4 cuppimento stuffed olives cut in half (optional)

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Steps

1 hour 20 min

1

Rinse and pat dry the chicken pieces. Remove excess fat and set aside. Sprinkle liberally with salt, pepper
2

Heat 2 tablespoons of olive oil on medium heat. Add chicken fat to render if desired. (Of course you do, its delicious) Add onion and saute until translucent.
3

Add chicken pieces and saute until skin is golden and no red appears. Add rice and mix well to coat the grains. Add chopped garlic, 1 teaspoon salt, 1/2 teaspoon pepper.
4

Dissolve 2 packets of Sazon in chicken broth or water and add to pan, stirring well. Cover and simmer for 25 minutes on medium low. Do not stir, lift the lid or peek.
5

Add chopped cilantro, capers and olives. Now, taste for salt and adjust.
6

NOTE: You may substitute 1 teaspoon of paprika, 1 teaspoon garlic powder, 1/4 teaspoon oregano and 1/2 teaspoon of coriander for Sazon.