Chicken and Rice

Instructions

1. 1

   Season the chicken with all the spices and set aside.

2. 2

   Heat 4 quart caldero, add salted pork and chicken wings on low and let render fat for about 10 minutes.

3. 3

   Remove pork and chicken wings and set aside.

4. 4

   Working in batches brown the rest of the chicken and set aside.

5. 5

   Add the achiote oil and sofrito until fragrant.

6. 6

   Add rice to pot and mix until it is well coated in the oil.

7. 7

   Add 3 cups of water, oregano, sazon with asafran, bay leaves and salt and mix well.

8. 8

   Add all the chicken back to the rice and bring to a boil.

9. 9

   Once the water has just evaporated, reduce heat to low and let cook for about 20-30 minutes.