INGREDIENTS
3 1/2
lbs Chicken
1/2 cup
Sofrito, basic
2 oz
Tomato sauce
3 cups
Rice, long-grain
1
Salt and black pepper
2 tbsp
Oil
1/2 tsp
Cumin, ground
3 1/2 cups
Water
2 tablespoons alcaparrado (olives and capers)
1
Teaspon culantro and annatto season