đ§ Ingredienser
- 1.5 kg Bone-in, skin-on chicken pieces (thighs and drumsticks recommended)(About 3.3 lbs. Pat dry thoroughly for better browning.)
- 2 cups Long-grain white rice(About 400g. Rinsed until water runs clear.)
- 1 cup Sofrito (Cuban mirepoix base)(Homemade or store-bought. Typically contains onion, garlic, peppers, and cilantro.)
- 2 Bell peppers(One green and one red, seeded and diced.)
- 240 ml Tomato sauce(About 1 cup. Plain, unsweetened.)
- 3 cups Chicken broth(About 720ml. Low-sodium preferred.)
- 1/4 tsp Saffron threads or Bijol seasoning(Saffron for authentic flavor and color; Bijol for color and mild flavor.)
- 120 ml Pale lager beer(About 1/2 cup. Adds depth of flavor.)
- 1 cup Frozen peas(About 150g. Thawed.)
- 1/4 cup Pimento-stuffed green olives(Optional, for garnish. Sliced.)
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Season the chicken pieces generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 200°C / 400°F). Sear the chicken in batches until deeply golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the browned chicken and set aside on a plate.
â±ïž 15 minutes - 2
Reduce the heat to medium (around 175°C / 350°F). Add the diced bell peppers to the pot and sauté until they begin to soften, about 5 minutes. Add the sofrito and cook, stirring frequently, until fragrant and slightly darkened, about 3-4 minutes. Stir in the tomato sauce, beer, chicken broth, and saffron (or Bijol). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
â±ïž 10 minutes - 3
Stir the rinsed rice into the simmering liquid until well combined. Taste the liquid and adjust seasoning with salt and pepper if needed. Return the browned chicken pieces to the pot, nestling them into the rice mixture. Ensure the liquid mostly covers the rice and chicken. Bring back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook undisturbed for 20 minutes.
â±ïž 25 minutes - 4
After 20 minutes, gently stir in the thawed peas. Replace the lid and continue to cook for another 5-10 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the pot from the heat and let it rest, covered, for 10 minutes before serving. Garnish with sliced pimento-stuffed olives, if desired.
â±ïž 15 minutes (includes resting time)
đĄ Proffstips
- âFor the best flavor and texture, use bone-in, skin-on chicken thighs and drumsticks.
- âRinsing the rice is crucial to remove excess starch, preventing the final dish from becoming gummy.
- âResist the urge to stir the rice once it's covered and cooking; this allows it to steam properly.
- âAllowing the dish to rest, covered, off the heat is essential for the flavors to meld and the rice to finish steaming perfectly.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Puerto Rican Style: Substitute pigeon peas (gandules) for the green peas and add a bay leaf with the broth.
- Peruvian Style: Incorporate a generous amount of chopped fresh cilantro into the sofrito and add a touch of aji amarillo paste for a mild heat and distinct flavor.
