Locrio de Pollo

Step by stepInstructions

1. Season the chicken with the sour orange juice, half the sazón, oregano, salt and pepper, and let it sit for 15 minutes.
2. Heat the oil in a large, wide pot over medium-high heat and brown the chicken on all sides until golden, about 8 minutes. Remove and set aside.
3. In the same pot, cook the sofrito over medium heat until fragrant, then stir in the tomato paste and the remaining sazón and cook 2 minutes more.
4. Return the chicken to the pot with the hot water, bring to a boil, and simmer for 10 minutes so the liquid picks up the chicken's flavor.
5. Stir in the rice and the olives, if using, season with salt, and bring back to a boil. Lower the heat, cover, and cook without stirring for 20 to 25 minutes, until the liquid is absorbed.
6. Uncover, gently fluff the rice with a fork, and cook 5 minutes more over low heat if it is still moist. Serve with ripe avocado slices and a squeeze of lime.