Easy Adobo Chicken and Rice

Name: Easy Adobo Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Mexican,Caribbean,Spanish,
Ingredients: 2 pounds bone-in chicken parts such as thighs and drumsticks (about 6 pieces); 3 tsps casero adobo seasoning without pepper divided; 4 tbsps vegetable oil divided; 1/2 cup tomato sauce; 1/3 cup prepared sofrito (see Tips below for substitutions!); 1/4 cup finely chopped smoked ham steak; 1/4 cup sliced pimiento-stuffed green olives; 1 tsp Annatto Achiote Molido (see Tips below for substitutions!); 2 cups long grain rice; 2 1/2 cups chicken stock; 1/2 cup dry white wine; 1 1/2 cups frozen peas; 1/4 cup chopped fresh cilantro; 1/4 cup chopped or sliced pimientos

Indulge in the perfect comfort meal with our Easy Adobo Chicken and Rice recipe. Learn how to make this savory and delicious dish in no time. A delightful blend of tender chicken, aromatic spices, and fluffy rice awaits! Try it today.

15m

PREP TIME

45m

COOK TIME

594

CALORIES

14

INGREDIENTS

Servings: 6

Ingredients

2 pounds bone-in chicken parts, such as thighs and drumsticks (about 6 pieces)
3 teaspoons Lawry's® Casero Adobo Seasoning Without Pepper, divided
4 tablespoons vegetable oil, divided
1/2 cup tomato sauce
1/3 cup prepared sofrito, (see Tips below for substitutions!)
1/4 cup finely chopped smoked ham steak Substitutions available
- finely chopped cured Spanish-style chorizo sausage
1/4 cup sliced pimiento-stuffed green olives
1 teaspoon El Guapo® Ground Annatto (Achiote Molido), (see Tips below for substitutions!)
2 cups long grain rice
2 1/2 cups chicken stock
1/2 cup dry white wine
1 1/2 cups frozen peas
1/4 cup chopped fresh cilantro
1/4 cup chopped or sliced pimientos

KEY PRODUCTS

INSTRUCTIONS

1 Season chicken with 1 1/2 teaspoons of the Homemade Adobo Seasoning. Heat 2 tablespoon of the oil in 5- quart Dutch oven on medium heat. Add chicken; brown about 5 minutes per side. Remove from pan.
2 Heat remaining 2 tablespoons oil in pan on medium heat. Add tomato sauce, sofrito, ham, olives, annatto and remaining 1 1/2 teaspoons Adobo Seasoning; cook and stir 2 minutes. Stir in rice; cook and stir 3 minutes or until rice is just translucent. Add stock and wine; bring to boil on medium-high heat. Return chicken to pan. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with peas. Cover. Cook 10 minutes longer or until water is absorbed and rice is tender.
3 Remove from heat. Let stand 5 minutes. Remove cover; let stand 5 minutes. Fluff with fork. Garnish with cilantro and pimientos.
Test Kitchen Tips:
•Don’t have El Guapo® Ground Annatto on hand? Substitute 1 teaspoon Lawry's® Casero Paprika + 1/8 teaspoon Lawry's® Casero Ground Turmeric in place of the annatto in this recipe.
•Want to make your own sofrito? Try this! Heat 2 tablespoons olive oil in large skillet on medium-high heat. Add 1/2 cup chopped plum tomatoes, 1/3 cup each chopped red and green bell pepper, 1/3 cup chopped onion and 2 teaspoons finely chopped fresh garlic; cook and stir 2 to 3 minutes or until tender-crisp. Store leftover sofrito in an airtight container in refrigerator up to 1 week.