Use 8.75oz no salt chicken stock + water to make 1 1/2 cups. Cut the beans to 1/2 to 3/4 can.. Drained. Trim the skin, and any pockets of fat from the thighs. Drain some of the fat (only need about 2tb of fat for rice) I found it easier to mix the stock,sauce & caldo before adding it to the pan.. To build flavor, Brown the chicken, and toast the rice.. Also, bring the sauce to a boil BEFORE adding the chicken back to the pan! Then turn it down to a simmer. And don't open the lid for 20 minutes!!! Oh, if you like your rice on the dry side. Turn the heat OFF. let it sit for 4-5 minutes extra..Heat on, it will burn.... After reading the reviews on this dish, I think a step or two has been missed.. Your browning the chicken 5 minutes on EACH side, plus, Cooking it for 20 minutes.. 30 minutes should be plenty for chicken if your following the recipe.
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