Rice With Chicken Recipe

How to make it

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• In a large caldero brown the chicken parts in the oil, 5 minutes each side.
• Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
• Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
• Mix well and cook sofrito for 5 minutes over medium heat.
• Add the chicken and rice to the pot and stir.
• Add the boiling water until the water is about 1 inch above the rice, stir once only.
• Boil uncovered, over high heat, until water is absorbed.
• 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.
• Hints . . .
• Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
• Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky.
• It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
• If you have cilantro add some to the top of the pot once it is done, for decoration.
• Don't let your rice get "ahumado" or smoked from cooking at too high temperature.
• For great pegao just cook a bit longer keeping an eye on it.
• For a lot of peagao use a larger caldero (it will just be half empty).
• Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.