Arroz Con Pollo

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

A large aluminum or cast iron cooking pot or Caldero

2lbs Chicken Pieces (Thighs or Legs) - remove from the refrigerator a few minutes ahead of time and pat dry (this will help with the searing and browning of the chicken)

2 Cups of Medium Grain Rice

4 Cups water

1 Chicken Stock Cube (or use Chicken Stock in place of the water)

Canola to coat the bottom of the pot

1 small onion finely chopped

1 ½ Tbs Minced Garlic (or 2 to 3 cloves)

½ Cup Sofrito

¼ Reciato (optional)

2oz Tomato Sauce

1 Pkt Sazón with Coriander and Annatto

12 Stuffed Olives (sliced)

½ Tbs Capers

Directions at tastingpuertorico.com

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