Cut chicken thighs in half, remove skin and season thighs and skin with chicken bullion, sazon, cumino, garlic powder, adobo, and onion powder. Brown and cook all the way. Remove chicken and skin set aside, saute chopped onion and fresh garlic in the remaining chicken grease add frozen sofrito and mix. In rice cooker add 1 cup of rice, 2 cups chicken broth, green olives, peas, add the saute mixture and cooked chicken. Cook in rice cooker until done and enjoy Arroz con Pollo.
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