4 Tbsp. Olive oil
1 Pound Boneless / skinless chicken breast
4 Cups Water
2 Cups Chicken broth
1/4 Tsp. Fresh ground turmeric
3 Cups White rice
1 Quarts Sofrito (see our recipe)
In a medium sautee pan, heat olive oil. Add chicken, and cook seven minutes, flipping half way through. Drain oil and set chicken aside.
In a medium pot, combine water, chicken, and turmeric. Cover and bring to a boil.
Once water mixture has come to a boil, Add rice, chicken, and sofrito. Reduce heat to low, cover tightly and cook for twenty five minutes.
Remove rice from pot and serve. (Optional: remove chicken before serving)
Pairs Well With
Brother Thelonious Belgian Style Abbey Ale
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).