BOBBY FLAY'S ADOBO-SEASONED CHICKEN AND RICE

Bobby Flay's Adobo-Seasoned Chicken and Rice image

Yield serves 4

Number Of Ingredients 27

Ingredients

Adobo Seasoning
2 tablespoons kosher salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 teaspoon sweet Spanish paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
Chicken and Rice
4 bone-in, skin-on chicken thighs, cut in half
4 bone-in, skin-on chicken breasts, cut in half lengthwise
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
5 1/2 cups homemade chicken stock (see page 220)
1 bay leaf
1 cup frozen peas (not thawed)
1 cup pitted picholine olives
3 tablespoons finely chopped fresh cilantro or flat-leaf parsley leaves
2 teaspoons finely chopped fresh oregano leaves
Grated zest and juice of 1 fresh lime

Steps:

To make the adobo seasoning, mix together the salt, granulated garlic, granulated onion, cumin, paprika, black pepper, turmeric, and oregano in a small bowl.
To cook the chicken, preheat the oven to 375°F.
Season both sides of the chicken pieces with salt and pepper, and then with the adobo seasoning mixture.
Heat the oil in a large Dutch oven over medium heat. Place the chicken in the oil, skin side down, in batches if necessary, and sauté until golden brown, about 4 minutes. Turn the chicken over and cook until the second side is golden brown, about 4 minutes. Transfer the chicken to a baking sheet, place it in the oven, and roast until tender and just cooked through, about 12 minutes.
Meanwhile, pour off all but 2 tablespoons fat from the Dutch oven, and place it back over high heat. Add the onion, bell peppers, and serrano chile, and cook until soft, 5 minutes. Add the tomatoes and garlic and cook for 1 minute.
Add the rice to the pan, stir to coat it in the mixture, and cook for 1 minute. Add the chicken stock and bay leaf, season with salt and pepper, and bring to a boil. Cook for 5 minutes, uncovered. Then stir well, cover, reduce the heat to medium, and cook until all the stock has been absorbed and the rice is tender, 10 to 12 minutes. During the last few minutes of cooking, quickly stir in the peas, cover, and continue cooking.
Remove the pan from the heat and let sit for 5 minutes, covered. Then remove the lid, fluff the rice, and gently fold in the olives, cilantro, oregano, lime zest, and juice. Add the chicken and stir to combine.