#Mama's #Puerto #Rican #Chicken #and #Rice

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Title : #Mama's #Puerto #Rican #Chicken #and #Rice
link : #Mama's #Puerto #Rican #Chicken #and #Rice

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Ingredients

For the chicken:

• 2 tablespoon olive oil, divided
• 1 ½ pounds boneless skinless chicken thighs

For the adobo seasoning:

• 1 teaspoon cumin
• 3/4 teaspoon paprika
• ¼ teaspoon coriander
• ½ teaspoon red cayenne pepper
• ½ teaspoon onion powder
• 1/2 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Freshly ground black pepper

For the sofrito & rice:

• 3 cloves garlic, minced
• ¼ teaspoon ground coriander
• ¼ cup finely diced white onion
• ¼ cup finely diced cilantro
• Optional: 1 jalapeno, diced
• ¼ cup finely diced green pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon black pepper
• ¼ teaspoon oregano
• ¼ teaspoon salt
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice (don’t use brown, it will take too long to cook)**
• ⅔ cup frozen peas (or rinsed and drained pigeon peas)
• OPTIONAL: ½ cup pitted green olives

Instructions

1. Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. 
2. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
3. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. 
4. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
5. etc

This article and recipe adapted from this site

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