PUERTO RICAN RICE W/CHICKEN-MY WAY

Puerto Rican rice w/chicken-my way image

Provided by sherry monfils

Categories Chicken

Time 1h

Number Of Ingredients 13

4-6 large bone-in chicken thighs, skin on
2 c goya medium white rice
2 tsp 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 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 medium jar- goya, pitted green olives

Steps:

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.