4 Chicken Thighs (bone and skin)

Rice:
1 cup standard White Rice (long grain)
1 can of Chicken Stock (14.5 oz you will add some water to make it 16 oz total) –low salt
½ small onion, small diced
¼ cup red/green peppers diced or chopped roasted peppers from a jar
1 tablespoon Paprika
1-tablespoon garlic powder
1 tablespoon Adobo powder
1 tablespoon Sofrito (red)
1 tablespoon Recaito (green)
1 pouch Sazon (Sin Achiote)
1 pouch Sazon (Con Azafran- flavor and color)
½ small can tomato sauce (2 oz appx) Plain (or tomato paste- adds some sweetness)
olive oil (for frying onions)

Tools:
3-quart pot with cover
Roasting Pan

4 Chicken Thighs (bone and skin) 1 cup standard White Rice (long grain) 1 can of Chicken Stock (14.5 oz you will add some water to make it 16 oz total) –low salt 1 tablespoon Paprika 1 -tablespoon garlic powder 1 tablespoon Adobo powder 1 tablespoon Sofrito (red) 1 tablespoon Recaito (green) 1 pouch Sazon (Sin Achiote) 1 pouch Sazon (Con Azafran- flavor and color) 3 -quart pot with cover

PRE Roast the 4 chicken Thighs without any seasoning. Reserve any dripping.
The thighs should cook for about 45 mins, enough to cook them though. I don’t season the thighs as I found that when I mix them into the rice mixture, it tends to over season the rice (making it too salty)

Prepare the Rice
In a 3 quart pot put a little olive oil in the pot and add the ½ chopped onion and ¼ cup pepper mixture. Sauté until soft. Add in the dry spices(paprika, garlic powder, abobo, Sazon (both), and the Sofrito and Recaito. Stir over low heat until blended; add in the ½ small can of tomato sauce. Stir to blend and coat the rice. Set aside until the chicken is ready.

When the chicken thighs are cooked, set them aside and pour some of the chicken grease/fat into the 3-quart pot and stir into the rice mixture. Add the 16 oz of chicken stock to the 3-quart pot. Lightly stir. Place the 4 cooked chicken thighs into the pot with the rice. Bring liquid to a boil, cover and lower heat to very low heat to steam cook the rice (about 20-25 minutes)… If you find after 25 minutes the liquid is still not totally absorbed by the rice, you can uncover to let steam out a little.


OPTOINAL:
After the rice is cooked, remove the skin and bone from the chicken and break up meat and stir it into the rice mixture. Some prefer to just serve the rice with 2 thighs. Service is up to you.