👨‍🍳 作り方

1. 1

   Season chicken pieces generously with adobo, garlic powder, and oregano.

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes.
2. 2

   Heat olive oil and achiote oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

3. 3

   Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.

4. 4

   Reduce heat to medium. Add sofrito to the pot and cook until fragrant, about 2-3 minutes.

5. 5

   Stir in tomato sauce, Sazón packet, and bay leaf. Cook for another minute.

6. 6

   Return chicken to the pot. Add chicken broth and bring to a simmer.

7. 7

   Stir in the rinsed rice and sliced olives. Ensure rice is submerged.

   💡 プロのコツ: If needed, add a little more broth or water to cover the rice.
8. 8

   Bring the mixture back to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.

9. 9

   Add the green peas over the rice. Cover and continue to cook for another 10-15 minutes, or until rice is tender and liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during this time to allow the rice to steam properly.
10. 10

    Remove from heat and let stand, covered, for 5-10 minutes. Fluff rice with a fork, remove bay leaf, and garnish with chopped cilantro before serving.