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adds the chicken in a single layer. He allows the pieces to brown, flipping and turning them until they reach a deep, rich color. “I cook them through and through,” he said. He removes the chicken, drains most of the accumulated fat and puts the pan back over a low heat. He adds four cloves of chopped garlic and cooks it, stirring until it is fragrant. While Chris cooks the protein and garlic, his wife Gloria whisks together a mixture of soy sauce, chicken stock, honey and white vinegar. Chris returns the chicken to the pan with the sauce and cooks it, turning the pieces to coat them well. He then adds a touch more soy sauce and honey, and turns the chicken a few more times. He serves the chicken over rice with the pan sauce, often with roasted carrots on the side. If he makes the dish on a Sunday, he sometimes makes multiple batches to create leftovers to eat throughout the week. “It’s our own family’s version of comfort food,” Chris said, noting that they enjoy it at least once a month. “It doesn’t matter the weather or the time of year. And, when chicken thighs are on sale, it comes out cheap. “Our two-year-old daughter, I’m happy to report, eats the chicken as well. Anytime we get something that she eats, we’re blessed.” WHAT YOU WILL NEED : For the chicken: 2 tablespoons Rouses authentic Italian Olive Oil, divided 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces 1 (14-ounce) package smoked sausage, cut into bite-size pieces 1 tablespoon adobo seasoning 1 teaspoon dried oregano Pinch salt Pinch freshly ground black pepper TIM ACOSTA'S ARROZ CON POLLO Serves 4

For the sofrito and rice: 3 cloves garlic, minced 1 jalapeño, diced ¼ cup finely diced red bell pepper ¼ cup finely diced white onion ¼ cup finely chopped cilantro, plus more for serving 1 (14.5-ounce) can of Rouses Diced Tomatoes and Green Chiles 1 packet Goya Sazón with Azafran 1 packet Goya Sazón with Coriander and Annatto 1 cup Rouses Jasmine Rice, uncooked 1¼ cups Kitchen Basics Chicken Stock ²⁄₃ cup frozen peas Lime wedges, for serving tablespoon olive oil, the adobo seasoning and the dried oregano. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes. Next, add remaining 1 tablespoon olive oil to a large cast-iron skillet and place over medium-high heat. Once oil is hot, add the sausage and cook until browned, about 5 minutes. Remove from skillet and transfer to a plate. Add in chicken and season with salt and pepper to taste. Cook until browned, around 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate. In the same skillet (it should be greased enough already for sautéing) make the sofrito by combining garlic, jalapeño, red bell pepper, onion and cilantro. Sauté for 2-3 minutes, then add in the diced tomatoes with chiles, the sausage and chicken, and the Goya Sazón seasoning packets. Next, fold in the rice. Sauté for 2-3 minutes, then add the chicken stock and stir well to combine. Bring to a simmer, taste and add extra seasoning if preferred, then layer the peas on top, making sure they’re evenly distributed. Cover the skillet and cook for 20-25 minutes on low. After 20-25 minutes, most of the liquid should be absorbed and rice should be fully cooked. Turn off the heat and let sit for 5 to 10 minutes before serving. Garnish with cilantro and serve with a squeeze of fresh lime juice. HOW TO PREP : Place chicken in a large bowl. Add 1

tomatoes and chopped green chiles, bay leaf, basil and dried parsley flakes. Then the chicken goes back in along with beef stock, cream of mushroom soup, Worces tershire sauce and A.1. Steak Sauce. He brings the whole mixture to a boil, then lowers the heat and drops in penne pasta. “It’s going to look like a big gumbo, almost,” Nick said. “You cook your pasta in all of that liquid, and it takes on the flavor.” He cooks it until the pasta is soft and most of the liquid is absorbed. Then, he likes to let it rest for 10 minutes or so before serving it. “My family loves it,” he said. “It’s probably their favorite thing I cook.” This garlicky chicken served over rice is in the regular rotation at Chris Acosta’s house. “It’s HGC for short in my household,” said Chris, Director of Grocery for Rouses Markets. “My wife calls it that. She’ll text me: ‘What’s for dinner tonight? HGC!’ It’s her favorite dish.” Chris starts with boneless chicken thighs spread on a sheet pan. He seasons them on both sides with Rouses Granu lated Garlic, salt and pepper, and lets them sit for about 20 minutes to take the chill off. Then he adds a generous amount of oil to his enameled cast-iron braiser and CHRIS ACOSTA’S HONEY-GARLIC CHICKEN

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