Arroz con Pollo and Sofrito

I love Cuban food, healthy-style of course. This dish is a classic. You can’t really go wrong with it.

Sofrito can be used tons of different ways:

• In chicken and rice
• On plan rice
• In fajitas
• Mixed with ground beef for spiced up tacos
• About a million more things

For the sofrito:

• 1 large onion, chopped
• 2 green peppers, chopped
• 2 tomatoes, chopped
• 6-8 cloves of garlic, minced
• 1 bunch cilantro, finely chopped
• 3 tbs olive oil
• 1 tsp cumin
• Salt and pepper

Heat frying pan with olive oil to med high heat. Add onions, peppers, tomatoes, cilantro, and garlic to pan.

Sprinkle with cumin, and don’t worry too much about measuring! Cumin is delish. Bring ingredients to a boil (if it looks a little dry, add a few tbs of water), then turn heat to low. Cover and simmer for about 45 min, or until its good and soft. Salt and pepper to taste.

Chicken and rice:

• 8 chicken legs with skin
• 2 ½ cups white rice
• ½ cup chopped Spanish green olives
• 1 tsp cumin
• 1 tsp paprika
• 5 cups chicken water
• 2 cups sofrito
• Salt and pepper to taste

Bring chicken legs to a boil. Cover and turn to medium heat for about 20 minutes.Turn off and let them sit for an hour. Drain the water, set aside for later use (this is the chicken water).

Take off chicken skin and discard. Debone the chicken and chop into bite-sized pieces. Put all ingredients onto large pot and bring to boil.

 

Cover and simmer for about 20 minutes or until rice is fully cooked, stirring occasionally.

 

Enjoy the deliciousness.