Sopa de Plátano with Garlic Crostini

Ingredients

• For the Chicken & Chorizo:
• 1 lb bone-in, skin-on chicken thighs and drumsticks 🍗
• 2 links Spanish chorizo, sliced into rounds 🌶️
• 1 tsp adobo seasoning (or salt & pepper mix) 🧂
• 1 tsp smoked paprika 🔥
• 1 tbsp olive oil 🫒
• For the Rice:
• 2 cups long-grain white rice, rinsed 🍚
• 0.5 cup sofrito (homemade or store-bought) 🌿
• 0.5 red bell pepper, diced 🔴
• 0.5 green bell pepper, diced 🟢
• 0.5 white onion, diced 🧅
• 3 garlic cloves, minced 🧄
• 2 tsp sazón with annatto 🌿✨
• 1 tsp cumin
• 0.5 tsp black pepper
• 1 tbsp tomato paste 🍅
• 4 cups chicken broth (or water with bouillon) 🍗🥣
• 0.5 cup frozen peas 🌱
• 0.5 cup pimento-stuffed green olives (optional) 🫒
• 0.25 cup fresh cilantro, chopped (for garnish) 🌿

Instructions

1. 11️⃣ Prepare the Chicken & Chorizo 🍗
2. 2Season the chicken with adobo, smoked paprika, salt, and pepper.
3. 3Heat olive oil in a deep skillet or caldero over medium-high heat.
4. 4Brown the chicken on both sides for 4-5 minutes, then remove and set aside.
5. 5In the same pan, cook the chorizo until crispy and the oil is infused with smoky flavor. Remove and set aside.
6. 62️⃣ Sauté the Aromatics 🍅🌿
7. 7In the same pot, add sofrito, onions, garlic, and bell peppers. Sauté for 3 minutes until fragrant.
8. 8Stir in sazón, cumin, black pepper, and tomato paste, mixing well.
9. 93️⃣ Cook the Rice 🔥
10. 10Add the rinsed rice, stirring to coat it in the seasonings.
11. 11Pour in the chicken broth, bring to a simmer, and taste for seasoning.
12. 12Nestle the browned chicken and crispy chorizo into the rice. Cover and cook on low heat for 25 minutes.
13. 134️⃣ Finish & Serve 🍽️
14. 14After 25 minutes, stir in the peas and olives, cover, and cook for 5 more minutes.
15. 15Turn off the heat, let the rice rest for 5 minutes, then fluff with a fork.
16. 16Garnish with fresh cilantro and serve warm!