Arroz Con Pollo (Chicken And Rice)

• 8 oz Tomato sauce
• 1 cup Or 6 oz Sofrito
• 1 envelope Sazon
• 1 as needed Adobo seasoning
• 1 as needed Black pepper
• 2 tbsp Capers
• 2 tbsp Vegetable oil
• 1 as needed Seedless olives
• 3 cup Rice
• 4 cup Water
• 1 packages Boneless skinless chicken thighs

1. Season thawed chicken thighs with adobo seasoning and black pepper-- you can use any type of chicken you like
2. Heat oil in medium to large pot - you will use this same pot to cook everything
3. Brown chicken in oil, about 5-7 minutes each side.
4. Once browned on both sides set aside chicken (do not drain oil off chicken)
5. In pot add capers to heated oil , i add the capers first so the flavors just burst!
6. Add sofrito, tomato sauce, sazon and olives (i love the green olives with the pimento, i add about 2 tbsp)... Let sauce heat up about 2 minutes, stir frequently
7. Once sauce is heated and mixed together add rice ( any rice will do, i use mahatma jasmine rice) and add water
8. Stir once--- you do not want to stir the rice too much as it will become soggy rice
9. Bring to a boil , boil about 5 minutes.. Reduce heat and let simmer until water is absorbed-- while the rice is cooking i like to shred up the chicken, for this particular meal i just cut it into small slices
10. You can add the chicken anytime , i like to add mine when the rice is almost done just because it makes for easier cooking time for the rice...
11. Remove from heat and enjoy!!
12. !

tomato sauce, sazon, black pepper, capers, vegetable oil, olives, rice, water, chicken thighs

Taken from cookpad.com/us/recipes/348438-arroz-con-pollo-chicken-and-rice (may not work)