In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate.
Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: i tried this recipe last night and luckily I didn't put 12oz of tomato sauce I only put 8oz and that didnt even help! its horrible and it didn't cook my rice properly. I had to throw it all out and start from scratch and make my own recipe. This recipe is not valid!