Total Cook Time – 40 minutes

Ingredients

• 2 Tbsp. olive oil, divided
• 2-3 boneless, skinless chicken breasts cut into small serving-size pieces

• 1 tsp. cumin
• ½ tsp. garlic powder
• ¾ tsp. paprika
• ¼ tsp. coriander
• ½ tsp. chili powder
• ½ tsp. salt
• ½ tsp. red cayenne pepper
• ½ tsp. onion powder
• Freshly ground pepper

• 3 cloves garlic, minced
• ¼ tsp. cumin
• ¼ cup finely diced green pepper
• ¼ tsp. ground turmeric
• ¼ cup finely diced white onion
• ¼ tsp. garlic powder
• ¼ cup diced cilantro
• ¼ tsp. oregano
• 1 jalapeno, diced
• ¼ tsp. salt
• ¼ tsp. ground coriander
• ¼ tsp. black pepper
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice (don’t use brown, it will take too long to cook)

Instructions

1. Add chicken to a large bowl. Add in 1 Tbsp. olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken mixture. Cover and allow chicken to marinate for 30 minutes.
2. Next add remaining 1 Tbsp. olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have skillet a large pot will also work very well.) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until brown 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
3. In the same skillet (it should be greased enough already for sauteing, but you can add a little more oil if needed) you will make your sofrito by adding in your garlic, jalapeno, diced green pepper, diced onion and cilantro.
4. Sauté for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and still well to combine.
5. Bring to a simmer then fold in the rice, making sure it is evenly distributed. Add browned chicken on top.
6. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
7. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.