Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Swish the rice in a bowl of cold water and drain; repeat until the water is clear. Set aside.
Step 2
Combine the granulated garlic, granulated onion, cumin, oregano, 1 1/2 tablespoons salt, and 1 1/2 teaspoons black pepper in a small bowl. Rub about 3 tablespoons of this adobo mixture and the lime juice into the chicken pieces. Reserve the remaining adobo mixture.
Step 3
Heat the olive oil in a large, wide Dutch oven over low heat, and add the annatto seeds. Cook, stirring frequently, until the oil has turned orange, about 5 minutes. Be careful not to burn the seeds or the oil will be bitter. Strain, discarding the seeds.
Step 4
Return the oil to the pot. Raise the heat to medium and cook the chicken, in batches if necessary, until golden brown on both sides, about 8 minutes total. Remove to a platter.
Step 5
Add the onion, garlic, green and red bell peppers, cilantro, and recao to the pot and cook for another 5 minutes; season generously with salt to taste. Stir in the chorizo, tomato paste, olives, bay leaves, 1/4 teaspoon black pepper, and 3 tablespoons adobo mixture. Cook, stirring, for 1 to 2 minutes. Then return the chicken and any juices on the platter to the pot. Continue cooking, turning to coat the chicken in the sofrito-chorizo mixture, for 2 to 3 minutes.
Step 6
Stir in the rice. Then stir in the chicken stock and beer, raise the heat to medium-high, and bring to a boil. Boil, uncovered, until most of the liquid has evaporated, about 10 minutes. Reduce the heat to low, give the ingredients a stir, cover, and cook until the rice is tender and the chicken is cooked through, about 10 minutes. Remove the bay leaves.
