Arroz Con Pollo

cooking.nytimes.com

In NYC 30 years, this from Puerto Rican friends. I don't rinse rice, no peas, allergic. Olive, caper, pimento mix you buy on E. coast, (friends bring/send to me,) Alcaparrado. The best! I season chick w/ salt, pepper, Sazon seasoning, Con Culantro y Achiote, I can get in MN now! Colors chicken and rice wonderful flavor! Brown chick, remove, add onion and garlic to pan, saute, add chick back, water, bring to boil add rice, season w/ more Sazon, salt, cover, cook, add Alcaparrado at end. Fam fave!
Culantro aka racao is similar to but not the same as cilantro. Cilantro us a perfectly acceptable substitute. If using cilantro, double it.

subheading: FOR THE ADOBO:

3 large garlic cloves, finely minced

1 tablespoon kosher salt

1 tablespoon olive oil

2 teaspoons white vinegar

1½ teaspoons dried oregano

¼ teaspoon black pepper

subheading: FOR THE CHICKEN AND RICE:

3 pounds boneless, skinless chicken thighs

3 cups medium-grain white rice

3 tablespoons olive oil

5 cups low-sodium chicken broth (or water)

2½ to 3 cups fresh sofrito (see recipe below)

3 dried bay leaves

1 teaspoon ground annatto or sweet paprika

1 cup tomato sauce (basic canned tomato sauce is fine)

¾ cup medium pimento-stuffed olives, drained (optional)

2 teaspoons drained capers (optional)

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly cracked black pepper

2 cups frozen peas, thawed

1 lime, cut into wedges

Salted, sliced avocado and tomato, for serving

subheading: FOR THE SOFRITO:

1 medium red bell pepper, seeded and cut into quarters

3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped

6 large garlic cloves

1 large yellow onion, coarsely chopped

6 fresh culantro leaves and tender stems, coarsely chopped (see Note)

6 fresh cilantro stems, coarsely chopped

Directions at cooking.nytimes.com

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