2 each large Anaheim pepper
1 tbsp dried oregano
1 each onion
5 cloves garlic
3 lbs boneless chicken thigh meat
cut into 2-3 inch pieces
salt and pepper
1/2 cup rice bran oil
1 tbsp ground annatto seeds (achiote)
1 can piquillo peppers
1/2 cup olives
2 each bay leaves
2 tsp ground cumin
1 tsp ground coriander
pinch ground cloves
1 cup white wine
1 qt chicken stock
2 tbsp chicken glace
1 container Pomi tomatoes
1 lb ripe plantain
1 lb zucchini
juice of 1 orange
15 cloves garlic
8 threads saffron
3 Tbsp light olive oil
2 tsp salt
1 tsp smoked paprika
pinch of chili flakes
5 cups water
4 cups rice
2 each large yellow onions
finely chopped
1 1/2 cups pureed tomatoes
1 each bay leaf
1 cup shelling peas
1/2 bunch cilantro
For the Sofrito
Add all the ingredients for the sofrito into a food processor until it looks like salsa (it will be a bit watery). Set aside.
For the Chicken
Season chicken with salt and pepper and set aside.
In a wide, shallow pan, heat the rice bran oil over medium-high heat, add the ground annatto until the oil is golden orange and the oil is hot. Brown the chicken, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside.
Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
When all the chicken is removed from the pan, add the sofrito. Raise the heat back to medium-high, blooming the sofrito and cooking off the excess liquid from it. Add the spices and bloom for another minute. Deglaze with wine, let the alcohol evaporate and add the rest of the ingredients plus the chicken, except the orange juice.
Simmer for about 30-45 minutes to an hour. Add the OJ and adjust seasonings if needed. Serve with rice.
For the Rice
Heat olive oil in a large saucepan over medium heat, sauté onion and garlic until soft. Stir in remaining ingredients (except rice and peas) and bring to a boil. Add rice and stir once to evenly distribute. Reduce heat to lowest possible flame and cover. Cook for about 20 minutes, until tender.
Once rice is fully cooked, toss shelling peas in there, fluff and mix in with the rice and let sit for another 10 mins. The residual heat will gently cook the peas, keeping it a bright green color. Serve along side chicken, garnished with avocado and cilantro.