Serves 10; Prep time – about 2 ½ hours
- 2 3/4 lbs – boneless, skinless chicken breasts
- 2 TBSP – Olive Oil
- 2 TBSP – Smoked Paprika
- 1/2 TBSP – salt
- 1/2 TBSP – black pepper, to taste
- 2 cans (13.5 oz) – chicken broth
- 3 pinches – Saffron Thread
- 4 TBSP – Butter
- 1 – Large Onion, chopped
- 1/2 – Green Bell Pepper, chopped
- 1/2 – Red Bell Pepper, chopped
- 3 ribs – Celery, chopped
- 12 oz – Sofrito (Goya brand preferred)
- 1 tspn – ground Cumin
- 2 1/2 tspn – Smoked Paprika
- ½ tsp – cayenne (standard cayenne = guest level)
- 1 pinch – ground clove (about 1/3 of 1/8 tspn)
- 2 1/2 cups – rice
Pound the chicken breasts to 1/2” thick for even cooking. Sprinkle smoked Paprika, salt, and pepper over both sides of chicken. Heat the olive oil in a 4 quart (dutch oven) pan at medium heat and sear the chicken for 3 minutes each side to brown. Cut the chicken across the width at a bias (45 degrees) into 3/8” thick pieces. Set aside.
In a small pot at medium heat, add the chicken broth and Saffron. Heat until almost a boil and turn off to steep.
In the same dutch oven used for the chicken at medium-high heat, add the butter onions, celery, green pepper, red pepper and stir for 5-6 minutes. Add the Sofrito, cumin, paprika, cayenne, clove, rice, and chicken-Saffron stock. Stir to combine and bring to a boil. Add the cut chicken, cover the pot, and set heat to a low simmer to until the rice is cooked – about 18-20 minutes.
May be served with Cilantro Salsa, Fresh Corn Salsa, or shredded Cheddar cheese.