- 6
Ingredients
- Sofrito and broth:
- 1 large chicken, skinned, about 4 pounds, cut into 8 pieces.
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/2 tsp freshly ground white pepper
- 1 Tbsp red wine vinegar
- 2 Tbsp Annatto oil or olive oil
- 1 small onion, finely chopped
- 1 small red bell pepper, cored, seeded and finely chopped
- 3 cloves garlic, minced
- 1 small tomato, seeded and diced
- 1/2 cup dry white wine
- 3/4 cups beer
- 1/2 tsp annatto seeds, or 1/4 tsp saffron threads
- 1 Tbsp tomato paste
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper, to taste
- 3 cups rice
- Sliced red pimientos for garnish
- 1 cup frozen green peas (Petit Pois) for garnish
Preparation
Step 1
Wash chicken and blot dry with paper towels. Mix oregano, cumin, white pepper and vinegar in large glass bowl. Add chicken, turning pieces to cover with mixture. Let marinate at least 15 minutes.
Heat oil in large heatproof casserole. Brown chicken pieces all over, about 2 minutes per side. Transfer chicken to platter and pour out all but 2 tablespoons of fat.
For sofrito: Add onion, bell pepper and garlic to oil in casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes. Add tomato and cook for one more minute. Return chicken to casserole with sofrito and cook for about 1 or 2 more minutes.
Add wine and beer, saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While chicken is cooking, place annato seeds in small saucepan with 1/4 cup of chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into chicken.
To finish the dish:
Thoroughly wash rice swishing with your hands, and drain off water. Continue doing this until water runs clear.
Bring chicken mixture to boil, stir in washed rice, reduce heat, cover and simmer until rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during last 10 or 15 minutes of cooking.
Just before it is done, stir in half of petit pois and pimientos. Garnish with rest.