👨‍🍳 作り方

1. 1

   Season the chicken pieces generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the annatto oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from the pot and set aside.

   ⏱️ 8-10 minutes

   💡 プロのコツ: Don't overcrowd the pot; sear chicken in batches if necessary.
2. 2

   Reduce heat to medium. Add the minced garlic and sofrito to the pot. Cook, stirring, until fragrant, about 1-2 minutes.

   ⏱️ 2 minutes
3. 3

   Stir in the tomato sauce and the Sazón packet (if using). Cook for another minute, stirring constantly.

   ⏱️ 1 minute
4. 4

   Add the rinsed rice to the pot and stir to coat it with the mixture. Cook for about 2 minutes, stirring, until the rice grains are slightly translucent.

   ⏱️ 2 minutes
5. 5

   Pour in the chicken broth and bring to a simmer. Add the bay leaf, sliced olives, and capers. Stir well.

6. 6

   Return the seared chicken pieces to the pot, nestling them into the rice. Ensure the liquid covers the rice and chicken. Bring back to a gentle simmer.

   💡 プロのコツ: If the liquid level is too low, add a little more broth or water.
7. 7

   Cover the pot tightly, reduce heat to low, and cook for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. Do not lift the lid during this time.

   ⏱️ 25 minutes

   💡 プロのコツ: A piece of aluminum foil placed between the pot and the lid can help create a tighter seal.
8. 8

   Once cooked, let the arroz con pollo rest, covered, for 10 minutes off the heat. Fluff the rice with a fork, removing the bay leaf. Garnish with chopped cilantro before serving.

   ⏱️ 10 minutes