Puerto Rican Soupy Rice with Chicken, Corn, and Sweet Plantain

Instructions

1. 1

   1. In a bowl, mix the chicken with 1 teaspoon (5 g) of the dry adobo seasoning, the dried oregano, half of the minced garlic, and the lemon juice. Let it rest in the refrigerator for 15 minutes.

2. 2

   2. Heat a wide pot or Dutch oven over medium-high heat for 2 minutes. Add 1 tablespoon (15 ml) olive oil and brown the chicken for 4 to 5 minutes, stirring occasionally, until it loses its pink color. Remove and set aside; it does not need to be fully cooked at this stage.

3. 3

   3. In the same pot, add the remaining 1 tablespoon (15 ml) olive oil. Add the sofrito, onion, red bell pepper, and the remaining minced garlic. Cook over medium heat for 4 minutes, stirring, until the vegetables soften and become fragrant.

4. 4

   4. Add the tomato paste, ground cumin, black pepper, and the remaining dry adobo seasoning. Cook for 1 minute, stirring well so the tomato paste caramelizes slightly.

5. 5

   5. Add the rinsed rice and stir for 1 minute to coat it with the sofrito and seasonings.

6. 6

   6. Pour in the chicken broth and add the corn, green olives, and half of the chopped cilantro. Return the chicken and any collected juices to the pot. Bring to a gentle boil.

7. 7

   7. Once boiling, reduce to medium-low heat and cook partially covered for 18 minutes, stirring once or twice to keep the rice from sticking. If it dries out too much before the rice is tender, add up to 1/2 cup (120 ml) water.

8. 8

   8. Stir in the diced ripe plantain and cook 8 to 10 minutes more, partially covered, until the rice is cooked, the broth is pleasantly soupy, and the plantain is tender but not completely falling apart.

9. 9

   9. Taste and adjust with salt as needed. Turn off the heat and let it rest for 3 minutes so the broth settles.

10. 10

    10. Serve hot with the remaining fresh cilantro on top and avocado slices on the side. The safe internal temperature of the chicken should reach 165°F (74°C) before serving.