Sazon, adobo, and cumin turn regular chicken and white rice into a slightly spicy Cuban-inspired meal that's bursting with flavor.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
493 Calories
Recipe Instructions
Step 1
Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.
Step 2
Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.
Step 3
Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.
Step 4
Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Ingredients
1 (4 ounce) can diced green chiles
1 teaspoon ground cumin
1 pinch cayenne pepper
2 cups long-grain white rice
kosher salt and freshly ground black pepper to taste
1 pinch crushed red pepper, or to taste
1 teaspoon minced garlic, or more to taste
1 (1.41 ounce) package sazon seasoning
2 tablespoons sofrito
1 (32 ounce) carton low-sodium chicken broth
2 bone-in chicken breast halves, cut in half widthwise
2 bone-in chicken thighs, skin removed
2 bone-in chicken legs, skin removed
10 pimiento-stuffed green olives, drained and sliced
