Ingredients
- 1 whole chicken 2.5 to 3 pounds, cut into pieces
- 3 smoke pork chops cut into pieces
- 2 tablespoons olive oil
- 1 tablespoon sugar to brown the chicken
- 3 cups of rice
- 3 ½ cups water
- 1 teaspoon oregano leaves
- ¼ cup fresh cilantro leaves finely sliced
- ¼ cup fresh parsley leaves finely sliced
- Salt and black pepper to taste
For the sofrito
- 2 tablespoons olive oil
- ½ onion cut into strips
- ½ green Cubanela pepper cut into strips
- 3 cloves garlic crushed
- 1 tablespoon tomato paste
For the chicken marinade
- 1 lime juice
- ½ onion cut into strips
- ½ green Cubanela pepper cut into strips
- 2 cloves garlic crushed
- Salt and black pepper to taste
Instructions
- Season the chicken from early in the morning with lime, onion, green cubanela pepper, garlic, and salt and pepper to taste. Set aside.
- In a saucepan or pot, heat the oil in a medium heat, sprinkle sugar all over the bottom of the pan, when the sugar begins to bubble and begins to turn dark golden, add the chicken pieces and color them on all sides, do not brown all chicken pieces at the same time to prevent moisture to ruin your browning process, it takes about 5 minutes, remove the chicken from the heat and set aside.
- In the same pot to make the sofrito, add olive oil, over medium heat, when the oil is hot add onion, green cubanela pepper, garlic, tomato paste and fry for 4 minutes over low heat, I put a splash of water or cooking wine to take off all the flavors from the bottom of the pot.
- Add the rice, mix well with the sofrito, until all rice grains are covered with sofrito, add water and boil. When the water is drying off, lower the heat to the minimum and cover. Simmer for 15 minutes, then uncover and move the rice, add the chicken and pork chop pieces, cover again and let cook 15-20 more minutes, until rice is cooked to perfection. (The grain must be fully cooked but still hold its form. DO NOT OVER COOK)
- It served when ready on a serving plate garnished with fresh herbs, accompanied by stewed red beans, avocado salad and fried green plantains (Tostones).
Notes
Adapted from my mother's recipe
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!