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Arroz con Pollo

1 whole chicken cut into serving pieces and pre-seasoned with adobo con
pimienta (Goya adobo with pepper)
1/2 cup achiote oil
4 oz. pork fatback cut into slices or diced
8 oz. smoked ham, diced
1 cup sofrito
1 can tomato sauce
1/2 cup capers and olives or pimento stuffed olives
1 teaspoon adobo con pimienta
1 teaspoon oregano
6 cups chicken broth
6 cups long grain rice, washed
salt and pepper to taste
8 sprigs of cilantro
2 garlic cloves, crushed

Brown fatback on medum high until it renders its fat; add ham and
stir for a couple of minutes; add chicken parts and achiote oil
and brown on all sides. Add sofrito and cook for a couple of minutes;
add tomato sauce and cook until it all bubbles up good. Add capers
and olives, adobo, organo and chicken broth (or water with cubes).

Bring to a boil, adjust seasonings (make sure it's saltier than
you would normally eat because the rice evens it out). Add the
rice, cilantro and the garlic cloves.

When it starts boiling again, lower to medium, leave uncovered and
let the liquids boil out until you hear the rice "talk" to you.
It should make a sound like when bacon is cooked just right.

Stir the rice taking care not to break up the chicken and make sure
you do not bring up the crusty rice on the bottom of the pot. Cover
and let cook for about 10 - 15 more minutes. Turn the stove off,
stir, and remove from the burner to let it rest for 5 minutes before
serving with delicious beans, a slice of avocado and plantain

Achiote Oil

4 oz annato seeds
2 cups oil

Heat oil in a saucepan on med high; add achiote seeds, stir and
remove from heat. Let stand uncovered and when cool, strain into


3 lbs. onions, cut into quarters
3 lbs. cubanelle peppers, seeded and cut in half
2 large green bell peppers
2 large heads of garlic, peeled
2 roma tomatoes or any very ripe tomatoes, cut into quarters
1 7 oz jar olives with pimento
1 7 oz jar pimentos
1 bunch cilantro, bottom stems removed
1 bunch recao (PR coriander, ngo gai in Asian markets, shadow benny
in Caribbean markets)
1 lb sweet chili peppers (ajicitos dulces, capsicum chinense)
3 tbsp. organo

Grind these ingredients in your blender or food processor and freeze
in plastic containers about the size of a large sour cream container.


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