Prep Time: 10-15 minutes
Servings: 3-5
Cooking Time: 35 minutes

TIP: You can choose to use only thighs or breast or a whole chicken

1 lb of boneless chicken thighs
1 lb of chicken breast
3 cups of long grain rice
1/4 cup of sugar
1/4 cup of oil
2 Maggi chicken bouillons
1 teaspoon of salt
1 whole red pepper cut Julienne style
1/4 cup of pitted olives
½ teaspoon of hot pepper flakes (optional)
3 cups of water
1 "Presidente" beer

4 cloves of garlic
1 teaspoon of oregano
1 small bunch of cilantro (about 6 sprigs)
½ onion
1/2 green bell pepper
3 culantro leaves
3 twigs of thyme
3 aji gustosos (optional)
½ teaspoon of freshly ground black pepper

Herbal Blend or Sofrito
Blend the last 5 ingredients in a blender to create "recaito."   Or use 2 tablespoons of previously made Recaito

TIP: Water should not be more then 1-2" above the rice. The more water or liquid it has, the more soft and soggy the rice will be

TIP: For al dente texture, add 1-1.5 cups of water for every cup of rice. For a softer texture, add 2 cups of water per cup of rice


Soak chicken in water and add a 1/2 cup of vinegar for at least 20 minutes. This will help enrich the flavor chicken

Marinate chicken with the "recaito" for at least 15 minutes (1 hr is recommended). Make sure the chicken is covered with the herbal blend,  by stirring with a large spoon

on medium heat and using a deep and thick bottom pot, heat oil and add sugar.

Once sugar has caramelized (brown color) add the chicken and stir. Let it simmer for about 5 minutes. Then, add the rest of the marinade,  the chicken bouillons and stir. Let it simmer for about 10 minutes

In the meantime, wash rice twice. Drain well, add it to the pot and stir well. Add the beer, olives, salt and water

Cook on medium heat until it simmers, stirring at least twice, before it completely simmers

Once it completely simmers, add red pepper on top and cover tightly for 25 minutes (cook on low heat).

Serve with salad, tostones or maduros