Put chicken pieces in a pan and add:
Spices..
ADOBO Seasoning - 2 tsp
SAZON Seasoning - 1 envelope
1 tsp. Ground Oregano
1/4 tsp. Ground Thyme
1 tsp. Cumin
1 Bay Leaf
1 tsp black pepper
1/4 tsp salt
2 Tlbs Vinegar Cooking Wine
8 Spanish green stuffed olives or capers.
RECIPE FOR SOFRITO
In Blender put:
1 ONION
1 GREEN PEPPER
1 ENVELOPE OF SAZON
3 CLOVES OF GARLIC
1/2 BUNCH OF CILANTRO
Blend together and pour in glass jar and keep in fridge. Will last one week. Use a 2 TLBS of Sofrito for each meal.
START:
In a large skillet put 3/4 cup of oil and let heat. When oil is hot pour 2 Tlbs sugar and let it brown. (The sugar will prevent the chicken from falling apart, it holds it together) (My Mom's OLD WIVES TALE)
Add seasoned chicken with all spices. Add 2 Tlbs of Sofrito. Add 1 cup of Chicken broth or water.
Add 1/2 can of Tomato Sauce.
Cook in medium heat and cover for 1/2 hour.
RICE:
Measure 4 cups of rice the long grain type.
Wash your rice 3 times in cold water. This will remove the starch from the rice. NEVER use hot or warm water.
ADD:
Into skillet add 4 cups of rice already washed along with 4 cups of water. Let cook in high heat. Do Not Cover.
ADD:
1 Tsp Olive Oil
1 Tsp Cooking Wine.
Stir all rice and chicken together after 30 minutes. Add 2 tsp oil and cover and simmer for 20 minutes.
-- Dona Emiliana Padilla de Falto
ENSALADA DE LANGOSTA
One whole lobster tail cooked
Slice lobster tail
sprinkle:
ADOBO
Olive Oil
Vinegar
Stuff Spanish green olives
-- Emiliana Padilla de Falto
