Fricasé de Pollo con Arroz Blanco

Ingredients

• 4 tbsp olive oil
• 4 cups vegetable oil
• 2 cups chicken stock
• 1 tbsp garlic paste
• 3 tbsp sofrito, jarred or fresh
• 3 tbsp recaito, jarred or fresh
• 3 carrots
• 4 red potatoes
• 3 yellow peppers, sliced
• 4 very ripe plantains
• 7 chicken drumsticks
• 7 chicken thighs
• 6 cups water
• 5 tbsp cornstarch
• 3 tbsp adobo seasoning
• Sazon seasoning with annatto
• Salt
• 4 cups jasmine rice

Instructions

1. 1
   Season the chicken with the adobo and sazon seasonings.
2. 2
   Chop the carrots and potatoes. Slice the yellow peppers.
3. 3
   Heat a deep, classic cooking pot then add 3 tablespoons olive oil and add the chicken. Once browned, add the garlic paste, sofrito, and recaito and mix for 2 minutes.
4. 4
   Add the carrots, peppers, and potatoes followed by the stock. Cover with water and add salt to taste. Bring to a boil and put lid on. Allow to cook for 30 minutes.
5. 5
   At the 30 minute mark, make a slurry of equal parts cornstarch and water. Add a slurry to thicken the broth and cook for another 15 minutes.
6. 6
   While the chicken cooks, begin preparing the rice.
7. 7
   In a cauldron, add 1 tablespoon olive oil, then add rice. Cover with water (about 3 cups). Add 1 tablespoon of salt and bring to a boil. Once it begins boiling, reduce the heat to medium and cover. Let cook for 20 minutes.
8. 8
   While everything cooks, peel the plantains. Then chop them and fry them in a skillet (this step takes about 5-6 minutes).
9. 9
   Plate.