Caribbean Chicken Rice Pot (Print Version)

# Ingredients:

→ Protein

01 - 2 pounds chicken breasts without skin or bones, chopped into small chunks

→ Vegetables and Aromatics

02 - 1 small onion, diced finely
03 - 1 medium green bell pepper, diced
04 - 1 medium red bell pepper, diced
05 - 3 cloves garlic, crushed
06 - 1 cup peas, either frozen or fresh works
07 - 1 cup sliced green olives (skip if you want)

→ Seasonings

08 - 1 teaspoon cumin powder
09 - 1 teaspoon oregano leaves
10 - 1½ teaspoons sazón with achiote blend
11 - 1 tablespoon adobo mix
12 - 1 bay leaf
13 - 2 tablespoons olive oil

→ Liquids and Rice

14 - 8 ounces tomato sauce
15 - 4 cups chicken broth (low salt version)
16 - 1 cup medium-grain rice

→ Garnish

17 - 1 tablespoon chopped fresh cilantro
18 - 1 tablespoon chopped fresh parsley
19 - Lime pieces for squeezing

# Instructions:

01 - Pour olive oil into a large pot on medium-high heat. Cook chicken chunks until golden, about 4-5 minutes.
02 - Throw in onion, both bell peppers, and garlic. Cook them down for 5 minutes till they're soft.
03 - Mix in cumin, oregano, sazón, and adobo. Let them warm up for 1-2 minutes until you can smell the spices.
04 - Pour in tomato sauce, broth, rice, and drop in the bay leaf. Cover pot and let bubble gently for 20 minutes until rice gets soft.
05 - Toss in peas and olives. Let everything cook together 5 more minutes. Top with herbs and put lime pieces on the side.

# Notes:

01 - Pour in extra broth if mixture gets too dry
02 - Keep an eye on the rice so it doesn't turn mushy
03 - A splash of white wine can make the flavor deeper

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