Puerto Rican-style Sazón Chicken & Rice
with Dark Meat Chicken, Brown Rice & Cilantro
This Hispanic Heritage Month, take your taste buds on a delicious journey with this classic Puerto Rican–style meal! You’ll season dark meat chicken with bold sazón seasoning (cumin, achiote, coriander, garlic, oregano), then sauté to juicy perfection with onion, pepper, and garlic. Add rice, then simmer it all together for a hearty, homestyle one-pan dish that hits all the right notes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Green Bell Pepper
1 clove
Garlic
¼ ounce
Cilantro
¾ cup
Jasmine Rice
10 ounce
Diced Chicken Thighs
1 unit
Loisa Sazón Organic Seasoning
1 unit
Tomato Paste
2 unit
Chicken Stock Concentrate
1.25 cup
Brown Rice
Not included in your delivery
Salt
2 teaspoon
Cooking Oil
Nutrition Values
Instructions
• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Peel and mince garlic. Finely chop cilantro. • Place rice in a fine mesh strainer; rinse under cold water until water runs clear. Set aside until ready to use. TIP: No fine mesh strainer? No problem! Rinse rice in a medium bowl and drain water using your hand to block the rice from escaping!
• Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium- high heat. Add chicken, onion, and bell pepper in a single layer; season with 1 TBSP Loisa Organic Sazón Seasoning and 1⁄4 tsp salt (2 TBSP Loisa Organic Sazón Seasoning and 1⁄2 tsp salt for 4 servings). Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes. • Stir in tomato paste and garlic; cook, stirring until tomato paste darkens and garlic is fragrant, 1-2 minutes.
• To pan with chicken and veggies, add rice, stock concentrates, 2 tsp Loisa Organic Sazón Seasoning, 1⁄2 tsp salt, and 1 1⁄4 cups + 2 TBSP water (4 tsp Loisa Organic Sazón Seasoning, 1 tsp salt, and 2 1⁄4 cups + 4 TBSP water for 4 servings); stir to combine. • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. • Fluff rice with a fork and stir in half the cilantro. Remove from heat, cover, and let steam until excess liquid has absorbed, 8-10 minutes more.
• Divide chicken and rice between shallow bowls and garnish with remaining cilantro. Serve.
*Chicken is fully cooked when internal temperature reaches 165°.(
