Arroz Con Pollo a La Lucena-Matos
Ingredients:
1/2 Boiled Chicken- Keep Broth (skinned, and boned if you prefer)
16 oz. Chicken broth (be sure to skim excess fat from broth before using)
3 cups Rice (brown or white, your preference)
2 tbs Adobo (amount is your preference)
1/4 tps Oregano (amount is your preference)
2 Sazon Packets (amount is your preference)
4 cubes Sofrito (amount is your preference) *HOMEMADE RECIPE TO COME!
1/4 cup Tomato Sauce
3 tbs Olive Oil
Instructions:
Cook chicken, set aside. In pot (rice will be cooked in this pot, so make sure it's big enough for chicken and rice to be added) heat olive oil. Then add tomato sauce, sofrito (if frozen, wait until defrosted before adding dry ingredients), dry ingredients, and simmer for 2-5 minutes on med/high heat. Add rice, stir, and then add chicken and broth. You may add water if not enough broth. Use your spoon to feel for the surface of rice beneath water. Water should be about 1/2 deep for white rice, and 3/4 for brown rice. But again, this depends on your preference. Turn up heat to high, and simmer until water is almost completely evaporated. Turn heat down to low, stir, cover. Cook on low for 20 minutes. After 20 minutes, check rice by folding from inside out. This brings any uncooked rice to the center, while bringing cooked rice from the bottom of pot to the top. Re-cover and cook until done- 5-10 mintues. Remember, brown rice has a longer cook time. PS This recipe is pretty big...latinos always cook for leftovers and an army! lol So trim as you like.
¡WATCH THE VIDEO "HOW TO" HERE!
