For the sofrito:
• 1 large tomato
• 1 small or half a large poblano pepper
• 1 small jalapeno
• Half of a small onion
• 2 garlic cloves
• 1 small batch cilantro and/or culantro
• 1 small or half a large poblano pepper
• 1 small jalapeno
• Half of a small onion
• 2 garlic cloves
• 1 small batch cilantro and/or culantro
Coarsely chop the tomato, peppers and onion. Place all of the ingredients in a blender and pulse to a rough puree.
For the chicken and rice:
• 1 tablespoon achiote (annatto) seeds
• ¼ cup olive oil
• 4 chicken thighs, skin on
• Goya adobo, or garlic salt, as needed
• Ground black pepper, as needed
• 1 link chorizo sausage, diced
• 1 link Italian sausage, diced
• 1 batch scallions, greens and whites separated, chopped
• 1 shallot, chopped
• 1 small poblano pepper, chopped
• 1 small jalapeno, chopped
• Goya adobo, or garlic salt, as needed
• 3 cloves garlic, chopped
• 6 oz. dry white wine
• 2 cups long grain rice
• 1 (14.5-oz.) can chicken broth
• Sofrito from above recipe
• 1 tablespoon paprika
• 1 small batch cilantro, chopped
• ¼ cup olive oil
• 4 chicken thighs, skin on
• Goya adobo, or garlic salt, as needed
• Ground black pepper, as needed
• 1 link chorizo sausage, diced
• 1 link Italian sausage, diced
• 1 batch scallions, greens and whites separated, chopped
• 1 shallot, chopped
• 1 small poblano pepper, chopped
• 1 small jalapeno, chopped
• Goya adobo, or garlic salt, as needed
• 3 cloves garlic, chopped
• 6 oz. dry white wine
• 2 cups long grain rice
• 1 (14.5-oz.) can chicken broth
• Sofrito from above recipe
• 1 tablespoon paprika
• 1 small batch cilantro, chopped
Recipe by: http://www.foodreference.com/html/a1028-arroz-con-pollo.html