Ingredients
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2 tablespoons kosher salt
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2 teaspoons granulated garlic
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1 teaspoon ground cumin
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2 teaspoons granulated onion
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1 teaspoon paprika
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2 teaspoons fresh ground black pepper
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2 teaspoons ground turmeric
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1 tablespoon dried oregano
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1 medium red bell pepper, finely diced
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1 poblano pepper
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3 garlic cloves
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1/2 teaspoon chili oil
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4 chicken thighs, bone in, skin on (I have also used 4 boneless skinless chicken breasts with good results)
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2 cups long grain white rice
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1 teaspoon cumin
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2 1/2 cups chicken stock
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1 (12 ounce) bottle beer
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1 cup frozen sweet peas
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2 tablespoons olive oil
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1 large Spanish onion, finely diced
Instructions
- Mix together the Adobo seasoning in a small bowl.
- Cut the onion, peppers, and garlic into a small dice and set aside.
- Trim the chicken of any excess fat and season with Adobo seasoning.
- Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.
- Place the chicken skin side down in the oil and saute until golden brown.
- Remove chicken to plate.
- Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and stir well.
- Add chicken chicken back into pot and stir well.
- Cover the pot and turn heat to low and simmer until the liquid is almost absorbed, about about 10 - 15 minutes (or according to the package direction for your rice - minus 5 mninuts). Add peas and continue to simmer unil peas are warmed (about 5 minutes). After rice is cooked and the peas are warm add the olives and stir well.
- Garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.