Titi Awilda’s Arroz Con Pollo

(Aunt Awilda’s Rice and Chicken)

Chicken (5 chicken parts, cut the larger parts in half)

2 cups Uncle Ben’s white rice

3 Tbsp. Goya Sofrito*

3 Tbsp. Goya Recaito*

8 oz. tomato sauce

Salt, to taste

1 oz. oil

1 large or 2 small bay leaves

Water (as indicated below)

Goya Sazón with culantro and achiote (coriander and annatto for coloring) (1 packet is good, 2 packets for greater coloring)*

2 packets Goya Sazón (with garlic and onion)*

Goya Adobo with pepper seasoning*

Season the chicken parts with Goya Adobo seasoning. Heat the oil in a Dutch oven or stew pot, and sauté the chicken on medium heat for about 5 to 10 minutes, stirring occasionally. You may cover the chicken, only at this point, to help the chicken cook.

Add the Sofrito, Recaito, tomato sauce, salt, and the bay leaf. Now, sauté the mixture for another five minutes.

Add the rice, water and Sazón packets (water should be just above the rice, the rice being a little loose when you move it with the spoon).

Stir occasionally until the water starts evaporating. At this point cover it until the rice is fully cooked.

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Pollo al Horno

(Oven-Baked Chicken)

1 1/2 lbs. of chicken thighs

3 medium bell peppers (red, yellow and green)

1 medium sweet onion

1 packet Sazón Goya with culantro and achiote (coriander and annatto)

1 15-ounce can tomato sauce

Goya Adobo seasoning with pepper*

Pre-heat the oven to 350 F. Cut the bell peppers and onion into thin slices and set aside. Season the chicken thighs with Goya Adobo seasoning and the packet of Sazón Goya. Place the chicken thighs in a rectangular glass baking dish about 11/2 inches deep. Scatter the peppers and onion across the top of the chicken thighs evenly. Pour the can of tomato sauce evenly across the chicken and vegetables. Place in the middle of the oven uncovered for about 35-40 minutes, or until chicken is fully cooked and vegetables are tender.

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Pollo Guisado

(Braised Chicken)

4 lbs.  chicken (thighs and legs)

2 medium potatoes

1 packet Sazón Goya with culantro and achiote (coriander and annatto

2 Tbsp. Goya Recaito*

2 Tbsp. Goya Sofrito*

1 Tbsp. olive oil

1/4 cup of chopped olives stuffed with pimentos

1 Tbsp. diced pimentos

Salt and pepper to taste

3 cloves of crushed garlic

Goya Adobo Seasoning with pepper*

Chop potatoes into cubes and season chicken parts with Goya Adobo Seasoning. In a stew pot, add about 1/8 of an inch of water to line the bottom of the pot. Add garlic, Sofrito and Recaito, and simmer for 3 minutes. Add remaining ingredients into the pot. Cover and cook on medium heat until chicken is cooked and potatoes are soft. If the sauce is too watery, you can add a little flour or mash the potatoes. Serve over hot, white rice.

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Arroz al estilo Boricua

(Puerto Rican-style Rice)

1 cup Uncle Ben’s white rice

2 cups water

1 Tbsp. olive oil

2 Tbsp. Goya Sofrito*

2 Tbsp. Goya Recaito*

1 tsp. capers

1 tsp. diced pimentos

1 packet Sazón Goya with culantro and achiote (coriander and annatto)

Salt to taste

In a pot, preferably a Dutch oven, heat the oil. Add the Sofrito, Recaito, capers and pimentos and cook for about a minute. Add the rice and Sazón packet, and mix together. Now, add the water and salt to taste. Bring the mixture to a boil and cover. Do not stir rice while it is cooking. If you are using a Dutch oven, line the cover with aluminum foil, this helps the rice to cook evenly and thoroughly. Cook for about 15 minutes, or until rice is fully cooked.

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Platanos Fritos

(Fried, Ripe Plantains)

3-4 very ripe plantains (the blacker, the sweeter)

Vegetable oil

Cut plantains into 1 inch slices, diagonally. Heat oil on medium to high heat in a Dutch oven, or large, deep pan. Oil should be enough so it the plantain pieces can float comfortably. Using a pair of tongs, place plantain pieces into heated oil and fry until they turn golden. (If you see them bubble, don’t worry, it’s just the sugar.) Place the plantains on a plate to cool, and do not use a napkin as they will stick to it. Serve with sour cream, and if you want to try it Central American style, add some refried black beans.

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Arroz con Dulce

(Sweet Rice)

2 cups Uncle Ben’s white rice (Soak in water for 1 hour before cooking, then drain)

1 14 oz. can of coconut milk

1 14 oz. can of cream of coconut

2 14 oz. cans of evaporated milk

1 Tbsp cinnamon

3 cloves

2 cups of sugar

2 1/2 cups water

1 1/2 cups raisins

1/4 tsp salt

1/4 tsp vanilla

Add some coconut flakes if desired

Pour everything into a pot, adding the drained rice last. Remove about 4 cups of the liquid and set aside. Cook on low heat until the mixture starts to boil, stirring occasionally, then cover. As the rice starts to cook and absorb the liquid, slowly add about 1 cup of the removed liquid into the pot. Cook until rice is tender, again stirring occasionally, and it should look like the rice is sticking together. If the rice looks too loose add more of the removed liquid. Once the rice is cooked, scoop it out and place onto a dish, spreading the rice out to the shape of the plate. Cover with aluminum foil, refrigerate and serve chilled.

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*You can find these items at the Latino Market, located on the corner of Jefferson Street and Pueblo Avenue in Napa.