Puerto Rican Chicken And Sofrito Rice Recipes

PUERTO RICAN CHICKEN AND SOFRITO RICE

Steps:

• Set the oven temp to 400 degrees. Begin heating canola oil in a large cast-iron skillet and seasoning your chicken with saźon. Pan sear skin side down for 4-6 minutes to crisp the skin. Turn and allow the chicken to cook another 3-5 minutes to sear the bottom. Remove and rest the partially cooked chicken in a shallow dish.
• Turn off the heat and add to the pan, the rice, turmeric, salt, and sofrito. Stir well, scraping the flavors from the chicken.
• Next, stir in the water then carefully place the chicken with the juices from the resting plate to the pan onto the rice. Do not submerge the meat in the liquid.
• Loosely tent the skillet with aluminum foil and place in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes as needed to ensure the liquid is absorbed and the chicken crisps. Fluff the rice before serving.

ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)

Steps:

• In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
• Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
• After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
• Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
• After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

AUTHENTIC PUERTO RICAN SOFRITO

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

PUERTO RICAN STYLE CHICKEN AND RICE

Steps:

• Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
• Add salt and pepper to taste and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
• Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
• Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
• Add the peas and pimentos and cook 5 more minutes.
• Add salt and pepper to taste.
• Sprinkle with remaining cilantro and serve.