@chefcerda_3: 1 whole chicken, 4–5 lbs 1/2 cup sofrito 3 tablespoons olive oil 1 tablespoon cumin 2 tablespoon golden garlic 1 tablespoon chili powder 1 tablespoon garlic powder 3 oregano powder 1 tablespoon Sazón 4 tablespoons butter, softened 6–8 whole garlic cloves, peeled In a bowl, combine the ½ cup sofrito, 2 tablespoons olive oil, 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon Sazón Completa, and 2 tablespoons sauce. Mix well. Prepare the chicken: Pat the whole chicken dry with paper towels. Apply the rub: Rub the sofrito mixture generously all over the chicken, covering the breast, thighs, legs, wings, and back. Add the butter: After the rub is completely on the chicken, gently loosen the skin over the breasts and thighs. Push the 4 tablespoons softened butter underneath the skin, spreading it evenly. Add the garlic Arroz Blanco 1 1/2 cup of jasmine 2 half cups water 2 tablespoons oil 1 teaspoon salt, or more to taste First things first, you must rinse the rice thoroughly. This will remove any dust, debris, and starch so it doesn’t clump up while cooking. Using a strainer, rinse the rice under cool, running water until the water is clear. In a large saucepan, add 1 cup of rinsed rice to 2 cups of water. Add the vegetable oil and 1 teaspoon of salt. Bring to a boil. Reduce the heat to low. Cover it turn it off i don't simmer it i turn it off Beans 1 black beans, undrained 2 tbsp olive oil 1 tomato 1 half onion 2 aldobo 2 tsp ground cumin 1 packet sazón with achiote 1 bay leaf ½ tsp black pepper 1–2 tbsp chopped cilantro Heat olive oil in a pot over medium heat. The tomato and onions Cook 2–3 minutes. sazón, oregano, cumin, and black pepper. Cook another 2 minutes. Add the black beans with their little bit water Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Mash a few beans against the side of the pot to naturally thicken the sauce. Add the cilantro during the last 5 minutes. Taste and adjust salt #Recipe #yumyum

Chef Cerda

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Friday 06 November 2026 19:01:08 GMT