Latin Chicken and Ricecooked in sofrito
Golden chicken pieces cook together with rice in a sofrito of tomato, onion, garlic, and bell pepper, creating a complete one-pot meal.
Chicken and rice is a staple in many Latin American kitchens, featuring regional variations but always combining the grain and poultry cooked together over an aromatic base. Here, the chicken is browned, the sofrito is reduced, and the rice absorbs the seasoned broth until tender and fluffy.
Ingredients
Chicken
Seasoning
Sofrito
Seasoning
Rice
Preparation
Brown the chicken
Season the chicken and brown the pieces in olive oil in batches; remove and set aside.
15 minutesReduce the sofrito
In the same pan, cook onion and bell pepper, add garlic, tomato, and paprika, and reduce until the tomato loses its free water.
12 minutesCook the rice
Mix the rice into the sofrito, return the chicken, add saffron and 900 ml of hot water; cover and cook over low heat for 25 minutes.
25 minutesCheck and rest
Confirm the chicken has reached 74 °C and the rice is tender; turn off heat and let rest covered for 10 minutes.
10 minutes
Substitutions
Smoked paprika changes the flavor profile; boneless chicken breast cooks faster and should be removed earlier to avoid drying out.
Storage
Cool in shallow containers within two hours and keep refrigerated; reheat fully only once.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
