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Arroz Con Pollo...

Chicken & Yellow Rice

3 cups long grain rice
1 whole skinned chicken in parts
4 1/2 ounces tomato sauce
2 tablespoons of olives
2 tablespoons of Goya Sofrito
1 packet Goya Sazon con Azafran
2 teaspoons of salt
1/2 teaspoon of black pepper
2 tablespoons of vegetable oil
4 cups of boiling water
Rinse the rice, drain and put aside. In a dutch oven, brown the chicken parts using the oil, about 5 minutes each side. Remove the chicken from the pot and put aside. Leave the chicken drippings inside the pot and add the rest of the ingredients with the exception of the water, the rice & the chicken. Over medium heat, stir well and cook the sofrito for 5 minutes. Add the chicken and rice to the pot and mix well. Add the boiling water until the water level is about 1 inch above the rice, mix well again. After the water is absorbed, using a wooden spoon, gently stir from the bottom. Cover and reduce the heat to low for 20 to 25 minutes.

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