Seasoned oil-


  • 1 medium onion   
  • 8 garlic cloves
  • 1 green pepper
  • 1/2 red pepper
  • 1 bunch cilantro
  •  salt

Chicken and rice-


1· To make the seasoned oil, mix 1 tbsp Latin Sazon and the oil together. Rub this oil on the outside of the chicken and under the skin. Season with salt.

2· Make the Sofrito by blending all ingredients until smooth. Season with salt to taste.

3· Let's get cooking! Heat the remaining Latin Sazon oil in a dutch oven over medium high heat, then add the chicken to the oil and cook for about 8 minutes, or until the chicken is browned on all sides. Set chicken aside on a plate.

4· In the remaining oil, add the diced tomato, 1/3 cup of the Manzanilla olives, and the Sofrito. Mix together and saute for 5 minutes, or until the mixture dries up a bit. Add in the Mexico City Barbacoa and remaining  Latin Sazon blends, then mix and add the rice, broth, and salt to taste. Nestle the chicken pieces back in along with any juices accumulated on the plate. 

5· Bring up to a medium simmer, then lower the heat and cover the dutch oven. Cook for about 20 minutes or until the rice is cooked through. Fluff the rice with a fork, and add in the remaining 1/3 cup Manzanilla olives. Garnish with cilantro and enjoy!