2 pounds chicken breasts, cut into chunks
2½ cups rice
1 tsp garlic paste
¼ tsp oregano powder
½ tsp onion powder
½ tbsp adobo seasoning
¼ cups Mojo criollo
3 tbsp canola oil
1 tsp sugar
2 tbsp tomato bouillon with chicken flavor
1 tbsp tomato paste
2-3 sprigs of cilantro
2 tbsp olives and capers
3 cups water
HOW TO PREPARE:
Wash and dry your chicken. Put in a bowl. Stir in the garlic paste and the oregano. Add the adobo, mojo criollo, and the onion powder. Stir this all well and let it marinate for at least an hour (Overnight is better) in the refrigerator.
Take the chicken out of fridge and bring to room temperature. When ready, heat up your electric skillet over medium heat. Add 2 tbs of oil. Add the tsp of sugar. We want the sugar to caramelize, it gives the chicken a nice golden color and won't leave a sweet taste on the chicken. When the sugar has caramelized immediately add the chicken. Put the chicken in 1 layer and don't move it around. Let the chicken fry and get browned. Flip the chicken over and allow the other side to brown. Add 3 tbsp of water, which will braise the chicken and bring out the flavors. When the water evaporates, add 3 more tbsp of water and wait for it to evaporate. You don't want the chicken to overcook and fall apart.
It is time to season the water. Add 1/2 cup water. Make sure you scrape down those sides. To the water add 1 tbsp of tomato paste and some cilantro. Add the chicken bouillon powder. Mix it in well, but do this gently.
Continue on now by adding the olives and capers. I don't like olives, so I just put in capers. Add the rest of the water (2 1/2 cups) bring the water to a full boil. While the water comes to a boil, take your rice and rinse it a few times under running water. Set the rice aside. When the water is boiling, then add the rice. Add the last tbsp of oil. Now it's the waiting game. We will wait for the rice to absorb all the liquid. Don't stir at all.
Once the water has been absorbed, lower the heat, and take a piece of foil and place it on top of the skillet. Continue by putting the cover. Let it cook slowly about 35-40 minutes. If the rice isn't cooked through, add some more water and repeat the steps. I had to do this once. Serve this arroz con pollo with some beans and a side of fried plantains.