• 3 cups of short or long grain rice, rinsed
  • 2 lb of chicken parts, skinned
  • 4 1/2 ounces of tomato sauce
  • 2 tablespoons of alcaparrado
  • 2 teaspoons of salt or to taste
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of sofrito
  • 2 tablespoons of vegetable oil
  • 4 cups of boiling water
  • 1 packet of Sazon with saffron


Wash the rice, drain and set aside.

In a large Dutch oven, brown the chicken parts with the oil, 5 minutes each side. Remove from the pot and set aside.

Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.

Mix well in medium heat and cook the sofrito for 5 minutes, taste to see if there is enough salt.

Add the chicken and rice to the pot and mix well. Add the boiling water until the water is about 1 inch above the rice, mix well again.

Don't cover the pot until the water is absorbed. Once the water is absorbed use a wooden spoon and gently stir from bottom to top.

Cover and lower the heat to low for 20 to 25 minutes or until the rice is tender.

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  • Alimento base: Arroz
  • Dificultad: Easy
  • Tiempo preparación: 50 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Puerto Rico
  • Comunidad:
  • Típica de: Puerto Rico
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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