👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.

   ⏱️ 10 minutes
2. 2

   Add the sliced chorizo to the pot and cook until it renders some of its fat, about 3-5 minutes. Remove the chorizo and set aside with the chicken.

   ⏱️ 5 minutes
3. 3

   Add the minced garlic and sofrito to the pot and sauté until fragrant, about 1-2 minutes.

   ⏱️ 2 minutes

   💡 プロのコツ: Be careful not to burn the garlic.
4. 4

   Stir in the tomato sauce, Sazón packet, olives, and capers. Cook for another 2 minutes.

   ⏱️ 2 minutes
5. 5

   Return the browned chicken and cooked chorizo to the pot. Add the rinsed rice and stir to coat everything with the sauce.

   💡 プロのコツ: Ensure the rice is evenly distributed.
6. 6

   Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   ⏱️ 25 minutes

   💡 プロのコツ: Avoid lifting the lid during the simmering process.
7. 7

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