Chicken stock and rice
bones from 1 whole chicken (what mom does is that when ever she cooked or buys a roasted chicken she shreds the meat and stores the bones in the freezer
1 huge onion
culantro/ recao 6-7 leaves
6 cloves garlic
chicken breast strips
sofrito 3 ice cubes (remember that time that mom and i made a whole bunch of it and froze it…)
3 cups rice
1 bouillon cube (make sure its gluten-lactose free!)
3 table spoons of tomato paste (no salt added version)
in a large pan pour water, bones, culantro, onion and garlic. let it boil for an hour until water get flavor
while that is boiling away put in another pan the sufrito cubes and the bouillon cube and let them melt
pour rice and mix with melted cubes, pour 4 cups of stock when it is done.
you can freeze the rest of the stock for later use
if chicken is already cooked put this last if not put chicken first, let it cook and then pour rice with water.
when water is almost evaporated turn rice
wait until al dente to serve.