Arroz Con Pollo

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon paprika
• 2 teaspoons fresh ground black pepper
• 2 teaspoons ground turmeric
• 1 tablespoon dried oregano
• 1 large spanish onion, finely diced
• 1 medium red bell pepper, finely diced
• 1 poblano pepper
• 3 garlic cloves
• 2 tablespoons olive oil
• 1/2 teaspoon chili oil
• 4 chicken thighs, bone in, skin on (i have also used 4 boneless skinless chicken breasts with good results)
• 2 cups long grain rice
• 1 teaspoon cumin
• 2 1/2 cups chicken stock
• 1 (12 ounce) bottle beer
• 1 cup frozen sweet peas
• 1 cup manzanilla spanish olives with pimento
• cilantro
• lime wedge

Recipe

• 1 mix together the adobo seasoning in a small bowl.
• 2 cut the onion, peppers, and garlic into a small dice and set aside.
• 3 trim the chicken of any excess fat and season with adobo seasoning.
• 4 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.
• 5 place the chicken skin side down in the oil and saute until golden brown.
• 6 remove chicken to plate.
• 7 stir in sofrito and saute for 4-5 minutes. add rice, chicken stock and beer and stir well.
• 8 add chicken chicken back into pot and stir well.
• 9 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.
• 10 garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.