👨‍🍳 作り方

1. 1

   Season the chicken pieces with adobo, salt, and pepper.

   💡 プロのコツ: Allowing the chicken to marinate for at least 15-30 minutes enhances flavor.
2. 2

   Heat the achiote oil in a large, heavy-bottomed pot or Dutch oven (caldero) over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on all sides. Remove chicken and set aside.

   💡 プロのコツ: Searing the chicken creates a flavorful fond at the bottom of the pot.
3. 3

   Add the chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the sofrito and tomato sauce to the pot. Cook for 2-3 minutes, stirring constantly, until the sauce darkens slightly.

5. 5

   Stir in the rinsed rice, Sazón seasoning, dried oregano, and chopped olives. Cook for 2-3 minutes, stirring to coat the rice grains evenly with the mixture.

6. 6

   Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: The liquid should be well-seasoned, as the rice will absorb the flavors.
7. 7

   Nestle the seared chicken pieces back into the pot, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during this time to allow the rice to steam properly.
8. 8

   Once cooked, let the arroz con pollo rest, covered, for 5-10 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.