Cuban/Puerto Rican Chicken

Melisa Crosby

subheading: For the chicken:

1 chicken cut into parts

1 Bottle of Sour Orange

2 tbsp of Spanish Paprika

4 tbsp od Puerto Rican Adobo (Seasoned Salt)

2 Tsp of Garlic Powder

1 tsp of onion powder.

1 tsp red pepper flakes

subheading: Sofrito:

3 cloves of garlic

1 small onion diced

½ bell pepper cut into chunks

¼ cup olive oil

½ tsp oregano

subheading: Cooking ingredients:

2 Corn cobs cut into 3 pieces

10 baby Yukon potatoes

3 celery stalks sliced

½ can tomato sauce

1 can diced Italian style tomatoes

2 cups chicken stock

10 pimento stuffed olives

subheading: Preparation:

Let chicken marinate in sour orange all day. Do not do overnight, place it in the sour orange in the morning.

Buzz garlic, pepper, olive oil, oregano,

Set instant pot on sautee. You will sautee sofrito next

Pat dry chicken and season chicken with the oregano, paprika, adobo. Sautee in Instant pot until it achieves some colour. Take chicken out add sofrito. Sautee and add chicken stock, tomato sauce and place chicken in instant pot. Cook on poultry setting for 8 minutes.]

Manual pressure release. Add corn, canned tomato, celery, potatoes and cook on poultry setting for 3 minutes. Manual pressure release. Add olives, let sit for 3 minutes on warm.

Serve!

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