Ingredients
1 Cup Diced Onion (divided)
1 Tbsp. Chopped Garlic (divided)
1 Tsp. Adobo Seasoning (divided)
2 Envelopes Sazón Goya Seasoning (con Culantro y Achiote - divided)
2 Cups Long Grain Rice
7 Cups Low Sodium Chicken Broth (divided)
1 Medium Sized Potato (peeled and diced)
1 Can Pinto Beans (drained, approx 30 ounces)
1.5 Lbs. Baked Chicken breast and thighs (large dice)
Preparation
For rice:
Sweat ½ cup onions and ½ tablespoon garlic in a straight sided pan over medium heat until translucent. Add ½ teaspoon Adobo and one envelope of Sazón Goya. Add rice and stir until combined. Add 4 cups chicken broth. Bring to a boil. As soon as it boils, cover and turn heat to low. Cook 15 minutes.
For beans:
Sweat ½ cup onions and ½ tablespoon garlic in a sauce pan over medium heat until translucent. Add ½ teaspoon Adobo and one envelope of Sazón Goya. Add beans and potatoes and stir until combined. Add 3 cups chicken broth. Bring to a boil. As soon as it boils, lower heat to a simmer. Cook 10 minutes. At this point, use a potato masher to lightly mash the ingredients about half way, still leaving some beans and potatoes whole. This step is critical to getting a nice, saucy bean mixture. Cook 5 minutes more.
|
Click here for a larger view.
|
