Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley
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.