Arroz Con Pollo a la Chorrera
- 1/4 cup Mazola® Corn Oil
- 1 whole chicken, cut into 8 pieces or 4-5 large, bone-in, skinless chicken breasts
- Salt and pepper
- 3 garlic cloves minced
- 1 large onion, chopped
- 1 medium green bell pepper chopped
- 1 8-ounce can of tomato sauce
- 2 to 3 teaspoons annatto seasoning mix
- 1 bay leaf
- 1 cup vino seco (dry white cooking wine) or 1 12-ounce can beer
- 2 cups long-grain converted rice
- 6 cups chicken stock
- 1 8.5-ounce can peas
- 1 8.5-ounce can roasted red peppers
- Lime wedges for serving
- Plantain chips (optional)
Heat Mazola® Corn Oil in a large Dutch oven or ovenproof pot over medium to medium-high heat.
Season chicken generously with salt and pepper. Working in batches, add chicken, skin side down, to the pot without crowding the pan. Sear for 3 to 5 minutes, until lightly browned. Do not turn too soon, as it will stick. Transfer the chicken to a plate and set aside.
Add garlic, onion, and bell pepper to the same pot and sauté for 3-4 minutes, until soft.
Add the tomato sauce and simmer for 5 minutes.
Add the annatto seasoning, bay leaf, and vino seco or beer. Cook for 5 minutes.
Add 4 cups of stock and the liquid from the canned peas. Stir. Add the chicken back into the pot. Bring to a boil, cover, and reduce the heat to low. Cook for 35-40 minutes, or until chicken is tender.
Preheat the oven to 325°F.
Add the rice and remaining stock to the pot, and stir until it is fully incorporated into the tomato mixture. Transfer the entire pot, including the lid, to the oven. Bake 25-30 minutes, until the rice is uniformly cooked (once the grain expands). The liquid does not need to be fully absorbed for the rice to be ready. You can cook this longer, depending on how soupy (or a la chorrera) you like it. The liquid continues to evaporate with the residual heat, so take it out of the oven when it is a little soupier than you want.
Remove and discard the bay leaf. Top the rice with the peas and red peppers. Serve with lime and plantain chips.