"A carefully calibrated amount of rice and water ensures everything cooks at exactly the same rate, so don't eyeball it. Making your own sofrito on a weeknight is a commitment that's well worth the effort; it provides a deeply savory foundation that perfumes both the rice and chicken. Serve it with a dollop of sour cream, some pickled onions, or warm tortillas"
"A carefully calibrated amount of rice and water ensures everything cooks at exactly the same rate, so don't eyeball it. Making your own sofrito on a weeknight is a commitment that's well worth the effort; it provides a deeply savory foundation that perfumes both the rice and chicken. Serve it with a dollop of sour cream, some pickled onions, or warm tortillas for a stick-to-your-ribs dinner that tastes like it took at least two, if not three, pots to make."
Precise rice-to-water ratios ensure uniform cooking and prevent uneven textures; avoid eyeballing measurements. Making homemade sofrito on a weeknight demands extra time but yields a richly savory base that flavors both rice and chicken. The sofrito perfumes the entire dish, creating layered savory notes and depth. Serving options such as a dollop of sour cream, quick pickled onions, or warm tortillas add creaminess, acidity, or warmth to balance the richness. The finished meal is hearty and satisfying, with comfort-food heft and complexity comparable to dishes that require multiple pots and longer cooking.
Read at Epicurious
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