Cuban Chicken

Chicken and Rice—Arroz con Pollo a la Chorrera

• 3 pounds Bone-in, skin-on chicken thighs
• .33 cup Sour orange juice, or an equal mix of lime and orange juice
• 1 tablespoon minced or pressed garlic, plus
 2 cloves garlic, chopped
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• Salt and pepper
• .25 cup Annatto oil  
• 1 cup Chopped yellow onion
• .5 cup Chopped green bell pepper
• .5 cup Chopped red bell pepper
• 1 cup Chopped seeded tomato
• .5 cup Dry white wine
• 6 cups Chicken stock or water
• 3 cups Medium-grain white rice
• .25 tsp Saffron threads, crumbled
• .5 cup Lager-style beer
• 2 Tbsp Capers in brine
• 1 (10-ounce) Box thawed frozen peas
• 1 cup Thinly sliced roasted red pepper

DIRECTIONS:

• In a large bowl, combine the chicken thighs, sour orange juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix until well combined. Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator.
• Remove the chicken from the marinade and pat dry. In a large, wide pot, heat the annatto oil over medium heat. Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside.
• In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute. Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit. Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.
• Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed. Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes.
• Add the final 2 cups of the stock and the beer and cook for 5 more minutes. Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more. Taste for seasoning and adjust to taste.
• This recipe serves 10.