Copyright 2002 Blacks Culinary

To Wet Brine In a large bowl or pot add the half gallon of very cold water. To this add two glasses of ice. Fill a large glass with tap water as hot as you can get it. Add the salt, sugar and 1 Tbsp of the rice seasoning. Stir to dissolve and pour into the cold water. Add the chicken pieces, cover and refrigerate for 24 hours. To Dry Brine Remove the chicken from the wet brine and drain on a rack in the fridge for 2 hours. You can speed up this process by patting the chicken dry with a towel. To Brown the Chicken To brown the chicken place 3 Tbsp of oil in a large Dutch oven (or nonstick pan if playing it safe) and heat over medium high heat. Add the chicken (presentation side down) and press flat to encourage more surface contact. Cook for 5-6 minutes or until a nice, browned crust has formed. Turn the chicken and brown well on the other side. When finished remove to a plate and cover. Note:  if you are using the “safe method” (with a separate pan) you will want to brown the chicken as long as possible in the skillet. Since you aren’t finishing the dish in this pan you will not have to worry about building and burning your fond early. If you are making this a “one pot meal” then you will have to brown the chicken slower over lower heat to avoid burning. When the chicken is done you can quickly deglaze the pan with a little wine before you begin browning your vegetables. To Prepare the Dish In a large deep walled skillet or Dutch oven (or the same pan you browned the chicken) add 1 Tbsp of oil and heat to a shimmer. Add the onions and bell peppers then season with a pinch of salt and fresh ground black pepper. Saute the vegetables over medium heat until the onions are translucent. Add the garlic and cook for another 90 seconds. If you are building a fond keep an eye on the bottom of the pan. If the bottom starts to get too dark deglaze with a little white wine or broth. Add the 2 ½ cups of chicken broth, the tomato sauce and the Sazon or Bouillon Powder. Taste the broth and adjust with more Sazon Goya or Knorr Chicken Bouillon Powder. Bring to a string simmer or a light boil. Reduce the heat to simmer, add the rice and cover. Simmer for 10 minutes to allow the rice to absorb enough of the broth to allow the chicken to be nestled in to avoid the broth covering the chicken and removing that beautifully browned top. Note: If you are choosing to form a Socarrat on the bottom you don’t stir the dish ever after the rice is added. If you don’t want the crusty rice at the bottom simply stir the dish before adding the chicken. Using a set of tongs nestle the chicken (presentation side up) snugly on to the top of the rice. Pour any juices from the plate into the pot. including any juices from the plate. Return the lid and bring to a strong simmer. Continue cooking for 15-20 minutes or until the broth has been absorbed. Remove from the heat and let stand for 5-10 minutes. Garnish with fresh chopped cilantro.

Dish Ingredients 3 Tbsp Vegetable Oil 1 small Yellow Onion, finely diced 1 cup Mixed Bell Pepper, diced Kosher Salt (to taste) Fresh Ground Black Pepper 1 1/2 cups Long-Grain Rice 2 cloves Garlic, finely diced 2 ½ cups Chicken Broth 2 tsp Sazon Goya Knorr Chicken Bouillon Powder 1/2 cup Tomato Sauce Fresh Chopped Cilantro