6 chicken thighs, cut into cubes
3 cups jasmin rice
3.5 cups water
1/4 cup olive oil
3 cubes of sofrito (click on sofrito for recipe)
2 packets sazon
Goya adobo seasoning
oregano
cumin
pepper
fresh cilantro
pimento stuffed olives - use as many as you'd like
Sprinkle chicken with adobo, oregano and cumin. Heat oil in a large stock pot and cook chicken with sofrito until just about done. Add sazon, olives, cilantro, rice and water, stir, cover and simmer for 20 minutes. Add adobo and pepper to taste before serving.
We like to serve this meal with stewed beans and fried plantains
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