Cook like abuela did.

Ingredients

• 2 lbs chicken thighs and drumsticks
• 3 tbsp Esperanza Sofrito
• 2 cups long-grain white rice
• 2½ cups chicken broth
• 1 packet sazón con culantro y achiote
• ½ cup tomato sauce
• ¼ cup pimiento-stuffed olives
• 1 tsp adobo seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1Season chicken with adobo, salt, and pepper. Heat olive oil in a large caldero or heavy pot over medium-high heat.
2. 2Brown the chicken on all sides, about 4–5 minutes per side. Remove and set aside.
3. 3In the same pot, add sofrito and cook for 2–3 minutes until fragrant.
4. 4Stir in tomato sauce and sazón. Cook for 1 minute.
5. 5Add rice and stir to coat in the sofrito mixture. Pour in chicken broth and add olives.
6. 6Nestle the chicken back into the pot. Bring to a boil, then reduce heat to low.
7. 7Cover and cook for 25–30 minutes until rice is tender and chicken is cooked through. Fluff and serve.

Ingredients

• 2 cans (15 oz each) pink beans, drained and rinsed
• 3 tbsp Esperanza Sofrito
• 1 cup calabaza (Caribbean pumpkin), cubed
• ½ cup tomato sauce
• 1 packet sazón con culantro y achiote
• 1½ cups water or chicken broth
• ¼ cup pimiento-stuffed olives
• 2 tbsp olive oil
• Salt to taste

Instructions

1. 1Heat olive oil in a medium saucepan over medium heat. Add sofrito and cook for 2–3 minutes until fragrant.
2. 2Stir in tomato sauce and sazón. Cook for 1 minute.
3. 3Add beans, calabaza, olives, and water or broth. Stir to combine.
4. 4Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally.
5. 5The beans should thicken and the calabaza should be tender. Season with salt to taste.
6. 6Serve over white rice with a side of tostones or maduros.

Ingredients

• 2 cups long-grain white rice
• 1 can (15 oz) gandules (pigeon peas), drained
• 3 tbsp Esperanza Sofrito
• 2 packets sazón con culantro y achiote
• ½ cup tomato sauce
• 2½ cups water or chicken broth
• ¼ cup pimiento-stuffed olives
• 2 oz ham (optional), diced
• 2 tbsp olive oil
• Salt to taste

Instructions

1. 1Heat olive oil in a caldero or heavy pot over medium heat. Add sofrito and cook for 2–3 minutes until fragrant.
2. 2Add ham (if using), tomato sauce, and sazón. Stir and cook for 1–2 minutes.
3. 3Add gandules and olives. Stir to combine with the sofrito base.
4. 4Add rice and stir well to coat every grain in the mixture.
5. 5Pour in water or broth. Bring to a boil over high heat, stirring once.
6. 6Once boiling, reduce heat to low and cover tightly. Cook for 20–25 minutes without lifting the lid.
7. 7Fluff gently with a fork and serve. The rice should be golden, fluffy, and packed with flavor.