Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 cup red pepper, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup yellow onion, chopped
- 2 garlic cloves, finely minced
- 1 cup parboiled extra-long grain rice, rinsed
- 2 cups chicken broth
- 2 bay leaves
- 1 packet Goya Saźon Achiote seasoning
- 1/4 cup sofrito (divided)
- Kosher salt and fresh-cracked black pepper to taste
- 1 tablespoon extra-virgin olive oil
- Cilantro for garnish
- Seasonings for the chicken (adobo seasonings): 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon diamond kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons premade sofrito
How to Make
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Step 1: In a bowl, season chicken with adobo seasonings (salt, pepper, onion and garlic powder) and sofrito.
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Step 2: Let marinate for up to 24 hours!
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Step 3: In a Dutch oven over medium high heat, add EVOO and let it get hot.
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Step 4: Add the chicken thighs to the Dutch oven and sear, about 2 minutes.
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Step 5: Remove seared thighs and set aside on a plate.
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Step 6: Turn down heat to medium.
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Step 7: Add rest of sofrito, onion and peppers to the pot, and saute until the onions are translucent, about 2 minutes.
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Step 8: Season with a little bit of kosher salt.
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Step 9: Add garlic and saute for 60 seconds.
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Step 10: Add 1 cup of rice and stir to combine.
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Step 11: Add the Saźon packet and stir to combine.
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Step 12: Add 2 cups chicken broth, stir to combine and add the chicken thighs back into the pot.
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Step 13: Let it come to a boil (taste a little bit of the broth to see if it needs more salt) then reduce to low, cover the pot and allow to cook for 25 minutes.
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Step 14: Garnish with chopped cilantro.
We hope you enjoy this recipe!
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