My first experience with this dish was in Key West. I was lucky to be “adopted” by wonderful Abuela. To her I will be forever grateful. She also made the best black beans I’ve ever tasted.
Serves 4
¼ cup/60ml Achiote Oil (sub with olive oil colored with tumeric)2 pound/900g chicken legs and thighs, cut into 6 pieces (you can use a whole chicken)1 teaspoon/5ml sea salt1 teaspoon/5ml black pepper⅓ cup/79ml sofrito (recipe on page)¼ cup/59ml pimento stuffed olives, chopped¾ teaspoon/4ml ground cumin⅛ teaspoon/.5ml ground cloves2 cups/500ml long grain rice4 cups/1 liter homemade chicken stock1 large bottled roasted red peppers, cut into strips In a heavy bottom 4 quart/4 liter stockpot, heat the oil over medium-high heat until the oil is shimmering. Season the chicken with salt and pepper. Place as many pieces skin side down to the pan as fit without touching. You may have to cook in batches. Cook 3-5 minute on each side, until well browned on all sides. Remove the pieces and set aside. A…
Serves 4
¼ cup/60ml Achiote Oil (sub with olive oil colored with tumeric)2 pound/900g chicken legs and thighs, cut into 6 pieces (you can use a whole chicken)1 teaspoon/5ml sea salt1 teaspoon/5ml black pepper⅓ cup/79ml sofrito (recipe on page)¼ cup/59ml pimento stuffed olives, chopped¾ teaspoon/4ml ground cumin⅛ teaspoon/.5ml ground cloves2 cups/500ml long grain rice4 cups/1 liter homemade chicken stock1 large bottled roasted red peppers, cut into strips In a heavy bottom 4 quart/4 liter stockpot, heat the oil over medium-high heat until the oil is shimmering. Season the chicken with salt and pepper. Place as many pieces skin side down to the pan as fit without touching. You may have to cook in batches. Cook 3-5 minute on each side, until well browned on all sides. Remove the pieces and set aside. A…
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