Ingredients:
For the Rice:
- 2 tbsp vegetable oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 2 cups long-grain rice
- 1 tsp ground turmeric or annatto powder (for color)
- 4 cups chicken broth
- 1 cup tomato sauce
- ½ cup frozen peas
- ½ cup diced carrots
- ½ cup sliced green olives (optional)
- 2 tbsp fresh cilantro, chopped
For the Chicken:
- 2 lbs chicken thighs or drumsticks, skin-on or skinless
- 1 lime, juiced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground oregano
- Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
- Rinse chicken with lime juice and pat dry.
- Season with cumin, paprika, oregano, salt, and pepper. Set aside to marinate for at least 20 minutes.
2. Sear the Chicken:
- Heat vegetable oil in a large, deep skillet or pot over medium-high heat.
- Add the chicken pieces and sear until golden brown on all sides. Remove and set aside.
3. Sauté the Aromatics:
- In the same pot, add onions, bell peppers, and garlic. Cook until softened and fragrant, about 3 minutes.
4. Add the Rice:
- Stir in the rice, turmeric or annatto powder, and tomato sauce. Toast the rice for 2-3 minutes, stirring constantly.
5. Cook the Rice and Chicken:
- Add chicken broth and mix well.
- Return the chicken pieces to the pot, nestling them into the rice.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked and liquid is absorbed.
6. Add Vegetables:
- Stir in peas, carrots, and olives during the last 5 minutes of cooking.
- Sprinkle with fresh cilantro before serving.
Serving Suggestions:
- Serve with a side of fried plantains, a fresh green salad, or slices of ripe avocado.
- Perfect for family dinners or gatherings!
