DR M Puertorrican Chicken Fricase

By Tincard

Ingredients

• 6-7 Bone in chicken thighs or drumsticks (Skinless)
• 1 small can Peas and Carrots 8.5oz
• 1 can corn
• 1 -2 ham (jamon) Bullions
• 1 tsp sofrito
• 3 tbsp or extra virgin olive oil
• 1 packet of sazon
• 1 can 14oz of Swanson chicken broth
• 3 small potatoes cut in small pieces
• 1 cup of water for every 1 ham bullion
• 2 cups of white rice

Preparation

Step 1

Marinate the chicken with adobo and let sit for a minimum of 10 minutes. Ideally, use the adobo and olive oil and marinade overnight.
Place 2 cups of white rice (medium grain) in Caldero on HIGH heat and 1.5 cups of water, 2-3 tbsp. olive oil and 1 tsp of salt(more depending on taste do not over salt) Uncovered , let it boil until most of the water has evaporated. Lower heat to low Immediately with a large cooking spoon move the rice inside the caldero to loosen it up and cover. LEAVE TEH RICE ALONE UNTIL IT FINISHES COOKING.... (about 10-15 minutes) Uncover and taste. If it is still "hard" or "al dente" cover again and let it sit for another 5-to 10 minutes. Continue to do so until it is done. Once it is done turn off heat and let sit.

In medium casserole place the sofrito olive oil ham bullion water sazon vegetables and chicken broth on high heat to make sure all of the flavors sweat out of the ingredients. Bring to boil and lower heat to medium. Place the marinated chicken into the casserole and cover.. Let come back to a boil and lower heat to low. Simmer for 30 minutes or until potatoes and chicken are done. We leave the chicken cooking until it is coming off the bone.

Serve over bed of white rice and enjoy,..