Rice Pilaf with Chicken

How to prepare rice pilaf with chicken

1. Cut the chicken breast into larger cubes. Sprinkle 2 tablespoons of adobo seasoning over them, mix well, then pour 2 tablespoons of oil and massage the meat until well coated. Refrigerate to marinate for at least 2 hours or overnight.
2. Heat 5 tablespoons of olive oil in a large, deep skillet. Add the chicken pieces and fry until they change color, stirring occasionally so the cubes cook on all sides. Remove the meat from the skillet and keep warm.
3. In the remaining oil, sauté the onion, pepper, and parsley, all finely chopped. When softened, add the tomatoes mashed with a fork and a cup of water (or tomato paste dissolved in a cup of water). Bring to a boil, then put the chicken back in the skillet. Add 1 teaspoon of salt. Cover and simmer over medium heat for 15 minutes.
4. Meanwhile, bring 1 liter of water (or chicken stock if you have it) to a boil.
6. Add the rice, peas, 1/2 teaspoon salt, and 1 level teaspoon adobo seasoning to the skillet, mix well to distribute the rice evenly, then add the boiling water. Simmer over low heat until the rice is cooked al dente (shouldn't be completely soft), about 15 minutes. Occasionally run the spoon along the bottom of the skillet so the rice doesn't stick. Turn off the heat.
   * the amount of water and cooking time depends on the type of rice used, so check the package and follow the instructions.
7. At the end, the pilaf should still have a little liquid on top (see photo 6), that's perfect. Put the lid on the skillet and let it sit for about 15 minutes for the liquid to absorb, the rice will swell more and be properly done.

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