ADOBO CHICKEN & CILANTRO RICE

ADOBO CHICKEN & CILANTRO RICE image

Categories Chicken

Yield 12 pieces, lots of rice

Number Of Ingredients 29

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Chicken Rub:
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika (for color)
2 teaspoons tumeric (for color)
2 teaspoons freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves
12 pieces of chicken (chicken thighs or drumsticks)
2 tablespoons oil for frying
Sofrito:
1 large yellow onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
1 bottle of beer
2+1 cups chicken stock/broth
1 bay leaf
1 tablespoon salt, or to taste
2 tsp pepper, or to taste
1 cup frozen peas (not thawed) (optional)
1 bunch or 1.5 cups of chopped cilantro (stems ok)
1/2 bunch or 3/4 cup chopped flat parsley (stems ok)
1 tablespoon chopped fresh oregano leaves
Juice of 1 lime
Garnish:
Lime wedges, chopped cilantro and chopped parsley

Steps:

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with the adobo seasoning mixture. Let sit for 2 hours if possible. Blend cilantro, parsley, oregano and lime juice with 1 cup chicken stock into a slurry. Heat 2 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through on low. Turn off the heat and keep the chicken warm. Place the dutch over back over high heat. Add the onions, green and red peppers and cook until soft. Add the garlic and the herb blend and cook for 1 minute. Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the beer, chicken stock, bay leaf, salt and pepper. Bring to a boil. Stir well, cover, reduce the heat to low and simmer for 10 minutes. After 10 minutes, add the peas to the top of the rice. Do not stir the rice. Cover and continue cooking until the rice is tender, about 8 minutes. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice. Add the chicken and any drippings from the chicken pan and stir to combine.