8-10 chicken pieces (I used drumsticks and thighs)
1 bottle Mojo marinade
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 sweet onion, halved and sliced into thin strips
6 small smoked chorizo sausages, sliced (Goya brand)
1/4 cup olive oil
1-1/2 tsp ground cumin
1 Tb oregano
1 Tb black pepper
1 Tb Kosher salt
4 cups medium grain white rice (Goya brand)
2 32 oz cartons chicken stock
4 packets Sazon Con Azafran seasoning (Goya brand)

Put chicken pieces in a large ziplock bag and pour Mojo marinade into bag to cover all pieces. Marinade overnight or until ready to prepare.

Preheat oven to 375.

Place chicken pieces on a broiler rack on broiler pan. Drizzle some of the marinade over pieces. Sprinkle Kosher salt and pepper over pieces to taste. Bake in oven for 30 minutes to brown some.

Put sliced chorizo, sliced peppers and sliced onion into a skillet. Pour olive oil over all in skillet. Brown in skillet on medium high heat until browned, about 10-15 minutes. Add cumin, oregano, Kosher salt and pepper and mix well. Turn off heat and let rest.

In a large roasting pan, add rice, Sazon and broth. Stir to mix. Put sausage, peppers and onion with spices into roasting pan. Mix well. Remove chicken from oven and arrange pieces on top of ingredients in roasting pan. Push them down until submerged halfway. Spoon some of the Sazon juices over each chicken piece.

Bake in oven, uncovered, for 30 minutes or until chicken pieces are browned more. Remove roasting pan from oven and cover tightly with foil.

Reduce oven temperature to 350.

Bake an additional 45 minutes or until rice is tender.

Remove from oven and let rest 10 minutes.

Serve with toasty Cuban bread.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet