Arroz con Pollo (Chicken and Rice)

Ingredients

• 1 chicken breast
• 1 carrot
• 1 red onion
• 1 cup peas
• 1 red bell pepper
• 3 garlic cloves
• 1 ripe plantain
• 2 1/2 cups rice
• 3 tbsp La Favorita Oil
• 2 tbsp La Favorita Achiote
• 4 tbsp Worcestershire sauce
• Salt and pepper to taste

Directions

1. In a pot of water, add the chicken breast and season with salt and pepper. Cook over medium heat for 30 minutes; when it's done, shred the chicken and save the broth.
2. In a pot, add La Favorita Achiote and make a sofrito with onion, red bell pepper, carrot, and garlic.
3. Add the peas and the Worcestershire sauce and stir well.
4. Add the rice and 4 cups of chicken broth. Once it evaporates, adjust the salt and pepper, cover, lower the heat, and cook for 30 minutes.
5. In a pot with La Favorita Oil, fry slices of ripe plantain until golden.
6. Mix the rice with the shredded chicken. Serve with the plantain slices.