Ingredients
- 1 1/4 c coarsely chopped fresh cilantro
- 1/2 c chopped green bell pepper
- 1/2 c chopped onion
- 1/4 c water
- 3 garlic cloves
- 2 tsp salt
- 1 tsp ground cumin
- 1/2 tsp hot sauce
- 1/2 tsp achiote paste (annatto paste)
- For Stew
- 1 (3-3 1/2 lb) chicken, cut into 8 serving pieces
- 2 tbsp olive oil
- 1 lb russet (baking) potatoes (about 2)
- 2 c water
- 1 (12oz) bottle beer (not dark)
- 1 c long grain rice
- 3 tbsp chopped fresh cilantro
- hot sauce to taste
Preparation
Step 1
Puree all sofrito ingredients in a food processor until smooth ( all top ingredients)
Marinate chicken
Toss chicken w/sofrito in a bowl, then marinate, covered & chilled at least 1 hour, remove chicken from sofrito shaking off excess & reserve sofrito. heat oil in a 4-6 qt heavy pot over moderate heat until hot but not smoking, then brown chicken in batches without crowding, starting w/skin sides down & turning once until golden, about 5 minutes per batch.
Transfer to a plate, meanwhile peel potatoes & cut into 1/2 in pieces.
When all of the chicken is browned, pour off all but 2 tbsp fat from pot.
add reserved sofrito to pot & cook over moderate heat, scraping up brown bits, 2 minutes, add water, beer, potatoes & rice, simmer, covered, 5 minutes.
add chicken along w/any juices accumulated on a plate & simmer, covered, until chicken is cooked through & rice is tender, 20-25 minutes, remove from heat & let stand, covered 5 minutes, stir in chopped cilantro, add salt & hot sauce to taste