Mural of Flavor

Season the chicken with salt and pepper, let rest.  
2. Heat oil in a Dutch oven, brown chicken 5 min each side, set aside.  
3. Sauté sofrito, La Costeña tomato sauce, stewed tomatoes, cumin, and garlic powder for 5 min.  
  Add chipotle/jalapeños if using.  
4. Stir in rice, then add broth and browned chicken. Bring to boil, reduce heat.  
5. Cover and cook 40–45 min until rice is tender. Add water if needed.  
6. Serve hot with tortillas and pico de gallo.  

Ingredients:

3 ½ lbs bone-in, skin-on chicken thighs (remove skin from half)

3 cups long-grain rice

3 ½ cups chicken broth

2 cups sofrito (¼ onion, green pepper, 3 mashed garlic cloves)

1 can La Costeña tomato sauce (~15 oz)

2 cans stewed tomatoes

2 tbsp La Costeña chipotle peppers in adobo (optional)

1–2 La Costeña whole jalapeños, chopped (optional)

4 tbsp ground cumin

2 tbsp oil

Salt, black pepper, garlic powder to taste

‍