A traditional take on the basic chicken and rice dish that can be found in many cuisines. The dish starts with coating chicken in an adobo spice blend. Next, the chicken is browned, creating a light, blackening. After the chicken is browned, a sofrito of peppers, onions and spices are sautéed before adding a spice blend and rice. And then cooked in a tomato sauce mixed in chicken stock. The whole dish comes together by adding the browned chicken and then baking until the rice and chicken are cooked. Serve with a simple salad and top with sour cream, if desired.
This looks delicious - anxious to give it a try! And I am making a ropa vieja recipe for a dinner party that asks for sofrito, which I’m familiar with, but happy to have the recipe. Really enjoy your posts Brian.