PUERTO RICAN RICE WITH GREEN OLIVES RECIPES

Steps:

• In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate.
• Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.

Steps:

• "In a Medium size Caldero (cooking pot used to cook rice on the stove. It is made of iron or thick aluminum.) combine Oil, Tomato Sauce, Capers, Olives, Sofrito, & Sazon. Cook Over Medium heat for 4 minutes. Add all other ingredients. Mix well. Add salt and pepper to taste if needed. Bring to a boil for 1 Minute reduce heat to low/med and cook covered for approx. 20-30 Minutes. Do not stir rice during cooking process or it will get mushy. Sazon (1 1/4 tsp equals one packet of Sazon in recipe.) 1 tsp Salt 1 tsp Garlic Powder 1 tsp Cumin 1 tsp Coriander 1 tsp Annatto Sofrito 1 Large yellow onion 1 Green Bell Pepper 1 Red Bell Pepper 1 Ajies Pepper (red and sweet) 1 Medium head of Garlic 1 bunch of fresh Cilantro 6 Culantro Leaves (Coriander) 1/4 Cup Pitted Olives 1 Tbsp Capers 1 Tbsp Black Pepper 1 Tbsp Crushed Oregano 1/2 Cup Olive Oil Wash Peel and seed everything. Puree and store. "