If you don't have any Adobo Dry Spice Rub, you can mix your own: it usually includes cumin, oregano, granulated onion, garlic powder, salt and black pepper.
Marinate the chicken in a mixture of olive oil and the adobo dry rub mixture. (For best results, let the chicken marinate for a few hours to a day before cooking.)
Chop up the ingredients for your sofrito (onion, green and red pepper, garlic cloves, cilantro) in a small bowl.
Preheat a medium-sized casserole pot with the olive oil. Brown the chicken until seared and caramelized and golden brown (about five minutes over medium heat).
Next add the sofrito and saute for another ten minutes.
Add the tomato paste, Spanish olives, black pepper and bay leaves. Stir and cook for 20 minutes (covered), until chicken is fully cooked.
Stir in rice thoroughly, then add the chicken stock and beer and bring to a boil at medium high-heat until most of the water has evaporated.
Finally stir rice and chicken and reduce heat to a simmer. Let cook for another 20 minutes (covered)or until rice is softened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (565g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 10.8mg||3 %|
|Sodium 527.3mg||18 %|
|Potassium 580.4mg||15 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 49.1g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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