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Ingredientes
- 4 boneless skinless chicken breasts cut in half, giving you about 8 pieces ( most use pieces from a whole chicken including skin for more flavor).
- 1 chicken bouillon cube
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 packet sazon (if you have saffron USE IT)
- 1 beer ( I used Dos Equis)
- 2 cups of water
- one large red roasted red pepper
- 1/2 cup of Sofrito (found in the spanish section of grocery store, you can use homemade)
- handful of Spanish Pimento stuffed olives
- 2 tbsp. of Goya oil or Annatto oil
- 1 1/2 cups of long grain rice
- 1 small can of Goya tomato sauce
- You will need a large deep skillet.
Direcciones
- Mix the cumin, oregano and sazon together. Sprinkle on the chicken coating well. Heat olive oil in the skillet and brown chicken on all sides. (do not cook the chicken all the way through) Transfer on a platter for later use.
- Stir in the sofrito and move around until smooth. Add in the tomato sauce, and green olives; cook 2 minutes longer, do not let it brown. Add the chicken back to the pan and cook two minutes longer so the flavor meld together.
- Next add in the water, beer, chicken boulion and saffron (if using it instead of sazon). Bring it all to a boil and then cover and let simmer for about 30 minutes.
- Clean the rice really well. Bring chicken mixture back to a boil adding more water if needed, then add in the rice. Reduce heat, cover and let simmer until rice is tender about 25 minutes. If it starts to dry out add more liquid. If it's soupy then uncover during the last 10 to 15 minutes of cooking. Also add in chopped roasted red pepper in the last five minutes of cooking.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1417g | |
| Calories 1537 | |
| Calories from Fat 224 | 15% |
| Total Fat 25.04g | 31% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 2103mg | 88% |
| Potassium 1700mg | 49% |
| Total Carbs 236.26g | 63% |
| Dietary Fiber 8.3g | 28% |
| Sugars 4.37g | 3% |
| Protein 82.09g | 131% |
