Arroz con pollo a la chorrera

Ingrédients

• 2 lbs bone-in, skin-on chicken thighs
• 1/2 cup mojo marinade
• 4 tablespoons olive oil (divided)
• 1/2 cup onion (chopped)
• 1/2 cup green pepper (chopped)
• 4 cloves garlic (minced)
• 3 cups chicken stock
• 1/2 cup dry sherry wine or any dry white wine
• 8 ounces tomato sauce
• 1/2 teaspoon annatto powder, bijol, or turmeric, to color the rice
• 1 bay leaf
• 1 teaspoon chicken bouillon
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt + pepper to taste
• 2 1/2 cups uncooked Valencia rice or short-grain rice (rinsed)
• 1 cup dark lager beer
• 1/2 cup frozen peas

Préparation

1. 1

   In a large bowl, marinate the chicken with the mojo marinade for 30 minutes or up to overnight in the fridge.

2. 2

   In a Dutch oven, heat 2 tablespoons of olive oil. Over medium-high heat, brown chicken thighs on both sides. You’re not cooking it all the way through; just searing it. Transfer chicken to a plate.

3. 3

   Now, add remaining 2 tablespoons of olive oil and sauté onion, garlic, and green peppers, stirring frequently, until the onion is translucent and the garlic is fragrant. Add chicken stock, wine, tomato sauce, annatto powder, bay leaf, granulated bouillon, oregano, cumin, salt, and pepper. Bring to a boil. Add the chicken back into the pot. Cover, reduce heat to medium-low and simmer for 30 minutes.

4. 4

   Stir in the rice, beer, and frozen peas. Cook for another 20-25 minutes or until the liquid is almost completely absorbed. This dish is supposed to be a bit soupy so don’t worry about making sure all the liquid is absorbed; just make sure the chicken is cooked through and the rice is tender. The liquid will continue to be absorbed by the rice so you want to make sure to enjoy it as soon as it’s ready. Taste and adjust seasonings. Enjoy!