Ingredients
1 cup red onion, diced
1 teaspoon oil
32 ounces chicken broth
1 cup water
1 cup chunky salsa
2 tablespoons goya sofrito sauce
1 teaspoon garlic salt
2 teaspoons red pepper flakes
1 teaspoon cumin
1 lb chicken breast
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Dice onions and saute in soup pan in 1 tsp oil until soft (about 3 minutes). 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil. 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere's More Spice, add to simmering soup and cook until chicken is done (About 15 minutes). 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes. 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.
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Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Perfect ice spheres — minimal surface area, maximum chill
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment