👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the chopped onion, red bell pepper, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: This mixture of sautéed vegetables is called 'sofrito' and forms the flavor base of the dish.
2. 2

   Add the long-grain white rice to the pot and stir to coat with the sofrito. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

   ⏱️ 2 minutes
3. 3

   Pour in the chicken broth, achiote paste, and Salsa Lizano (if using). Stir well to combine and dissolve the achiote paste. Season with salt and pepper.

   💡 プロのコツ: Achiote paste gives the dish its characteristic yellow-orange color.
4. 4

   Add the bone-in chicken thighs to the pot, nestling them into the rice mixture. Ensure the chicken is mostly submerged in the liquid.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring too much to prevent mushy rice.

   ⏱️ 25 minutes

   💡 プロのコツ: Check the rice halfway through cooking and add a little more broth or water if it seems too dry.
6. 6

   If using frozen peas, stir them in during the last 5 minutes of cooking.

   ⏱️ 5 minutes
7. 7

   Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork. Remove the chicken thighs, shred the meat, and return it to the pot, or serve the shredded chicken on top of the rice.

   ⏱️ 10 minutes
8. 8

   Stir in the chopped fresh cilantro. Serve hot, garnished with extra cilantro.

   💡 プロのコツ: Traditionally served with a side of refried beans and potato chips.