"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."
"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."
A carefully calibrated ratio of rice to water ensures uniform cooking; avoid eyeballing measurements. Preparing homemade sofrito on a weeknight requires commitment but yields a deeply savory base that flavors both rice and chicken. The sofrito perfumes the grains and meat, creating depth and richness. Finished dish is suitable for hearty meals and benefits from accompaniments such as a dollop of sour cream, pickled onions, or warm tortillas. The resulting dinner feels substantial and satisfying, evoking the complexity and time of multiple pots despite being attainable on a single evening.
Read at Bon Appetit
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