This iconic Latin American dish takes me back to my childhood in Queens, NYC, where more than half my friends were of varying Latina descent, and whose families welcomed me into theirs with open arms. I have fond memories of feasts and family parties with Arroz con Pollo, fried plantains, empanadas, and more. This dish is a favorite one pot meal in our home, and is a must try whether you're a lover of Latin cuisine or a newcomer to it.
INGREDIENTS:
Seasoned oil-
- 1/3 cup oil mixed with 1 tbsp Spice Tree Organics Latin Sazon
Sofrito-
- 1 medium onion
- 8 garlic cloves
- 1 green pepper
- 1/2 red pepper
- 1 bunch cilantro
- salt
Chicken and rice-
- 1 (3-4 lb) chicken, cut in quarters or eighths
- 2/3 cups Manzanilla olives, divided
- 1 tomato, diced
- 2 tsp Spice Tree Organics Mexico City Barbacoa
- 1 tsp Spice Tree Organics Latin Sazon
- 2 cups rice
- 3 cups water or chicken broth
- Salt and pepper to taste
METHOD:
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!
