Arroz con Pollo V

==Description==
Stewed rice with chicken
==Ingredients==
* 1 x 3 to 3½ pound fryer cut up washed and patted dry
* 1 to 2 tablespoons of adobo
* 3 to 4 tablespoons of sofrito
* 2 table spoons of olive oil
* 1 can of tomato sauce
* salt and pepper to taste
* 4 cups of white long-grain rice, washed in cold water and drained.
* 5 cups of cold water or chicken broth
==Directions==
# Season chicken parts with adobo place in a bowl and refrigerate at least 4 hours (preferably over night).
# In a large pot add olive oil bring up to heat add chicken and fry until reaches a nice light brown in color.
# If you see that there is to much fat in the pot remove all but 3 table spoons.
# Add sofrito and stir making sure to cover all of the chicken with the mixture.
# Allow to cook for about 10 minutes.
# Stir in the tomato sauce, once again making sure to cover the chicken with the sauce and the mixture.
# Allow to simmer covered on a medium flame for about 15 minutes.
# Now would be a good time to taste for salt and pepper and add if needed.
# When the chicken is tender stir in the rice make sure to cover the rice with the sauce.
# Add water or broth and bring to a boil then bring the heat to low and cover allow to cook for at least 35 minutes do not uncover during this time.
# At the end of the cooking time turn off the burner and allow to rest 15 minutes covered before serving.
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Long-grain rice Recipes
Category:Puerto Rican Meat Dishes
Category:Tomato sauce Recipes