puerto rican rice w/chicken-my way

a recipe by
sherry monfils
worcester, MA

Many Puerto Ricans have their own way of making their rice & beans. Though my daughter has perfected it, I like mine better only because my chicken comes out so tender & w/ all the different seasonings added to the rice and beans, ( & of course the pigeon peas & olives,) the delicious factor is off the charts!! This is WHY they tend to make enough for an army, lol, but there's only 2 of us yet this sensation is gone w/ in a week.

serves 4-6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For puerto rican rice w/chicken-my way

  • 4-6 lg
    bone-in chicken thighs, skin on
  • 2 c
    goya medium white rice
  • 2 tsp
    vegetable oil
  • 2 lg
    tbps sofrito jarred seaoning, ( u can find it in the internation foods aisle.)
  • 1 jar
    4 oz, goya tomato sauce
  • 1 ( 15 oz) can
    partially drained goya gandules, ( pigeon peas)
  • 1 (15 oz) can
    partially drained goya pink beans
  • 2 pkg
    goya sazon flavoring
  • 1/2 pkg
    goya jamon ( ham flavoring)
  • 1/4 tsp
    garlic powder
  • 1 tsp
    goya light adobo seasoning
  • 1/4 tsp
    cumin
  • 1 md
    jar- goya, pitted green olives

How To Make puerto rican rice w/chicken-my way

  • 1
    Place chicken on a large cutting board. Loosen the skin & rub 1 packet of the sazon seasoning along w/ the adobo light seasoning under the skin of each chicken, place skin back over chicken. Meanwhile rinse the rice well in a colander, over a bowl. Empty & clean the bowl, set rice inside bowl.
  • 2
    In a large, heavy pot, heat oil over med-high heat. Add chicken, cook 5 minutes on each side, spoon out of pot, set aside. Add Sofrito & remaining packet of sazon & the 1/2 packet of Jamon, ( ham) seasoning to the pot. Stir in the tomato sauce, simmer 2 minutes. Stir in the pigeon peas, pink beans, cumin, garlic powder & olives. Stir to combine. Add chicken back to the pot. Add 4 cups of water & bring to a boil. Add rice and stir once,, making sure there's at least 1" of water covering the rice.
  • 3
    Reduce heat to a simmer & let most of the water be absorbed, stirring once. Spoon the rice, ( not from the bottom but the middle,) & place rice into center of pot. Cover top of pot tightly w/ foil and then place the lid on top of foil. Simmer 20 minutes, ( don't be tempted to open the lid and stir, this will ruin the favorings.) Check at another 15 minutes of cooking time. The rice should be tender and the chicken cooked through. If rice isn't yet tender, only then add more water, ( again, enough to cover 1" of rice.) Then continue cooking 5 more minutes.
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