2 cups uncooked rice
2 chicken breasts (boneless)
1 cup of tomato sauce
1/4 cup chopped onion
handful fresh cilantro
½ cup sofrito
1 teaspoon garlic powder
1 packet of Goya sazon
1 tablespoon salt & pepper
½ cup vegetable oil
4 cups of boiling water
In a large caldero (spanish pot), add the oil and brown the chicken breast (season with chicken seasoning) and onions for about 5 minutes each side.
Remove chicken from the pot and set in a bowl to keep the juices.
Leave the chicken drippings inside the pot and add all the other ingredients EXCEPT for the rice, water and chicken.
Mix well and cook ingredients for about 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water and stir only once or twice.
Boil uncovered, over high heat, until water is absorbed (you will starting seeing holes in the rice).
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender. *Never uncover rice while it’s cooking it will get hard* When rice is finish, let set for 5 minutes and garnish with cilantro.
