Panamanian · serves 6 · about 70 minutes
The yellow party rice of Panama — chicken pulled through sazón-stained rice with olives and capers throwing salt-bright sparks. The pot that feeds the whole cumpleaños.
Ingredients
- 2.5 lbs chicken thighs
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 2 cups Iberia Parboiled Rice 5 lbs
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1/2 cup Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz
- 1 tbsp capers
- 1 onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 3.5 cups chicken broth
- 1/2 cup cilantro and culantro, chopped
Method
- Season the chicken with Adobo, brown it well in the olive oil, and set aside. Shred when cool.
- In the same pot, soften the onion, pepper, and garlic; stir in the Sazon.
- Add the rice and toast it in the sofrito until stained gold.
- Add broth, olives, capers, and the shredded chicken. Boil until the liquid meets the rice.
- Cover, lower, and steam 20 minutes. Rest, fluff, and finish with the herbs.
- Serve with potato salad on the side if it's a party. It's always a party.