Ingredients
F
For the Chicken Mojo Marinade
b
2 lbs bone in, skin on chicken thighs & drumsticks
g
3 garlic cloves, grated
J
1 Juice of lime
J
1 Juice of sour orange
o
1 tsp oregano
c
1 tsp cumin
s
2 tsp salt
b
½ tsp black pepper
o
4 tbsp olive oil, divided
F
For the Rice
o
2 tbsp olive oil
m
1 medium onion, diced
r
½ red bell pepper, diced
g
½ green bell pepper, diced
g
4 cloves garlic, minced
t
8 oz tomato sauce
o
1 tsp oregano
c
1 tsp cumin
b
2 bay leaves
d
½ cup dry cooking wine
c
3 cups chicken stock
b
½ tsp bijol or turmeric
S
Salt & pepper to taste
u
2 ½ cups uncooked short grain rice or Valencia rice, rinsed
b
1 beer (about 11 oz)
f
½ cup frozen peas
C
Cilantro & roasted red bell peppers to garnish
Directions
1
For the Chicken Mojo Marinade
1
In a large pot on medium high heat with oil, sear chicken thighs skin side down until golden brown & repeat with drumsticks. They should not be cooked through just have some color. Set aside.
2
For the Rice
1
In the same pot, sauté onion & bell peppers until softened.
2
Add garlic and stir until fragrant, about 30 seconds.
3
Pour in tomato sauce, seasonings & bay leaves.
4
Cook down for a few minutes before adding cooking wine, chicken stock & bijol.
5
Bring this to a boil and add back your chicken.
6
Cover and simmer on low for 20 minutes or until internal temp reaches about 175F.
7
Pour in washed short grain rice, cover and let it simmer on low for about 10 min.
8
Rice should be almost cooked before you uncover and add a beer.
9
Cover again and cook for another 10-15 min.
10
Rice should still be soupy, not sticky, but super tender.
