Quick Arroz con Pollo

Ingredients:

Homemade adobo seasoning:

• 1 teaspoon Krasdale cumin

• 3/4 teaspoon Krasdale paprika

• 1/2 teaspoon Krasdale chili powder

• ½ teaspoon Krasdale red cayenne pepper

• ½ teaspoon Krasdale onion powder

• ½ teaspoon Krasdale garlic powder

• ¼ teaspoon Krasdale coriander

• ½ teaspoon Krasdale salt

• Krasdale black pepper

Quick sofrito:

• 3 cloves garlic, chopped

• ¼ cup finely diced green pepper

• ¼ cup finely diced white onion

• ¼ cup finely diced cilantro

Rest of ingredients:

• 2 pounds chicken thighs or breasts

• Krasdale vegetable oil

• 1.5 cups water

• 15 oz. Krasdale tomato sauce

• 1/2 teaspoon Krasdale dried oregano

• 1/2 teaspoon Krasdale dried thyme

• 2 1/2 cups Krasdale white rice

• ¼ teaspoon ground coriander

• ¼ teaspoon Krasdale cumin

• ¼ teaspoon  Krasdale ground turmeric

• ¼ teaspoon  Krasdale garlic powder

• ¼ teaspoon  Krasdale oregano

• ¼ teaspoon  Krasdale salt

• ¼ teaspoon  Krasdale black pepper

• OPTIONAL: ½ cup pitted green olives

Directions:

1. In a large bowl, combine all your spices for your homemade adobo, then add chicken and vegetable oil and toss all together. Cover and marinate for 30 minutes.

2. Add vegetable oil to a large skillet and place over medium high heat. Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 5 minutes, then flip and and cook for 5 minutes more. Remove chicken from pan and transfer to a plate.

3. In the same skillet, you will make your sofrito by adding in garlic, green pepper, diced onion and cilantro. Saute for 3 minutes, then add in the rest of the spices and cook for 30 seconds. Then add in tomato sauce and water and stir.

4. Bring to a simmer then fold in the rice and olives (if using), then add cooked chicken on top of rice.

5. Reduce heat to low, cover the skillet and cook for 20-25 minutes.

6. Most of the liquid should be absorbed and rice should be cooked. Serve and enjoy!