|2 lb||shrimp, peeled and deveined|
|2 pkg||chicken strips, grilled|
|1 1/2 lb||bobaks smoked sausage, chunked|
|3 pkg||goya yellow rice|
|2 pkg||goya sazon|
|2 c||sofrito, i get mine from a friend, homemade|
|3 c||chicken stock|
|1 Tbsp||garlic powder|
|1 Tbsp||onion powder|
|lime wedges, pico de gallo, scotch bonnets optional|
Pinched by roz123, and 22 more.
chicago, IL (pop. 2.7M)
Member Since Jun 2012
Gather all ingredients together. Put yellow rice on and cook according to package instructions. When completed take rice off burner and set aside. About the same time you are fixing rice put sausage and chicken on in a large skillet and heat through, about 15-20 minutes, remove from skillet to a bowl. Add shrimp to skillet, cooking just until they turn pink , remove
Add enough chicken stock to deglaze skillet pour drippings into bowl with your meat. To your rice add 1 stick of butter'garlic and onion powder, both packets of sazon, and 1 cup of sofrito. Mix gently but well, taste. Add sausage, chicken, and shrimp, plus any remaining ingredients except stock and butter.
Check rice during stirring, if mixture I too tight, add stock nd butter, 1 cup, and 2 pats at a time until it loosens to the consistency you like. Serve in deep bowls with lime wedges. NOTE: Look for sofrito and sazon in the ethnic section of your market, I have a friend that makes mine, Also use just mere shavins of scoth bonnet peppers, and wear gloves when handling because they are HOT, HOT, HOT !!!!!