2 cups uncooked Valencia rice or other short-grain rice
2 teaspoons olive oil, divided
2 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons commercial sofrito (such as Goya)
1/2 teaspoon Bijol seasoning
1/2 teaspoon saffron threads (optional)
1/2 cup frozen petite green peas, thawed
1 (7-ounce) jar sliced pimiento, drained
How to Make It
To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.
To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.
Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.
This was REALLY tasty. I made some substitutions based on what I had on hand: Didn't have Bijol seasoning, so used adobo seasoning and an extra pinch of saffron; didn't have jarred sofrito, so sauteed an onion, a red pepper, and some jarred picante sauce; didn't have time to marinate the chicken, so tossed the marinade ingredients in with the rice; didn't have pimientos, so used pimiento stuffed olives. Even with all these changes, it came out really good. My hubby is usually not a fan of Latin food, and even he raved about it.
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