Cuban Chicken and Rice Arroz con Pollo a la Cubana      by The Chef Serves: 8   Notes:Serve in bowls or on plates with tostones for an authentic Cuban dinner! Directions: Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle. Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful. Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.) Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear. Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown. Meanwhile, bring chicken broth (add 1 can of beer) to a boil in a medium saucepan. Reduce to a simmer until ready to use. Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes. Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed. Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you’ll become an expert at this over time. Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top. Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving. Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days. Ingredients: 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     For the Chicken and Rice         3 pounds boneless, skinless chicken thighs         3 cups medium-grain white rice         3 tablespoons olive oil         1 can/bottle of beer (Optional)         5 cups low-sodium chicken broth (or water)         2½ to 3cups 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      For the Sofrito         1medium 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 Serve in bowls or on plates with tostones for an authentic Cuban dinner! Printer friendly Recipe view

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