puerto rican rice w/chicken-my way

Name: Puerto Rican rice w/chicken-my way
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Puerto Rican
Ingredients: 4-6 large bone-in chicken thighs, skin on; 2 cup(s) goya medium white rice; 2 teaspoon(s) vegetable oil; 2 large tbps sofrito jarred seaoning, ( u can find it in the internation foods aisle.); 1 jar(s) 4 oz, goya tomato sauce; 1 ( 15 oz) can(s) partially drained goya gandules, ( pigeon peas); 1 (15 oz) can(s) partially drained goya pink beans; 2 package(s) goya sazon flavoring; 1/2 package(s) goya jamon ( ham flavoring); 1/4 teaspoon(s) garlic powder; 1 teaspoon(s) goya light adobo seasoning; 1/4 teaspoon(s) cumin; 1 medium jar- goya, pitted green olives

11 Pinches 2 Photos

sherry monfils

worcester, MA

Updated on Aug 19, 2020

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.

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My way means not just gandules,( pigeon peas,) & Goya pink beans but delicious!

prep time 20 Min

cook time 40 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

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

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

Step 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.

Step 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.
Step 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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