Sort ingredients
rich-insurance12
QR Code
Listen
Pdf
Combine the seasonings listed under the seasoning section in a bowl. Set aside one teaspoon of this seasoning for the rice; the rest is used to marinate the chicken.
Add the chicken to a large bowl, and toss with the seasoning blend, garlic, lemon juice, olive oil, oregano, sumac, and salt. Set this aside for 20-60 minutes to marinate.
Heat a 3-quart deep saute pan over medium heat. When hot, add the chicken in a single layer and cook for 6-12 minutes or until the internal temperature is 165ºF. Remove the chicken to a plate; keep warm.
Rinse the rice in a sieve under cold running water while the chicken cooks until the water runs clear and isn’t cloudy; set aside. In the same saute pan, add the butter and allow it to melt, then add the drained rice, onions, and peppers, and saute for 2 minutes. Season with the remaining teaspoon of homemade seasoning, and adobo. Saute for 15 seconds. Add the chicken broth and allow it to come up to a boil, then cover with a tight-fitting lid, turn the heat to low, and let cook for 15 minutes.
Let the rice sit for 5 minutes before fluffing with a fork. Then place desired amount in bowls. Slice the chicken and serve in bowls topped with white sauce, red sauce, lettuce, cucumbers, tomatoes, and pita wedges.