Ingredients
- 700 to 800 g Whole Chicken or Chicken Leg Quarters cut into serving pieces
- 2 tablespoons Orange Juice
- 1 ½ tablespoons Lime Juice
- 4 Cloves Garlic, minced
- Salt and Pepper, to taste
- Pinch of Saffron, optional
- 2 tablespoons Hot Water
- 3 tablespoons Olive or Vegetable Oil
- 3 medium Onions, chopped
- 1 large Green Bell Pepper, seeded and chopped
- 4 Cloves Garlic, minced
- 3 tablespoons White Wine, optional
- ¾ teaspoon Ground Cumin, or more
- 1 large Bay Leaf
- 1 400-g can Whole Peeled Tomatoes, coarsely chopped
- 2 to 2 ½ cups Chicken Stock or Water, or as needed
- 2 ½ cups long Grain Rice
- 1 cup cooked U.S. Green Peas
- 1 cup cooked U.S. Chickpeas
- ½ cup chopped Pimiento
- ½ cup Green Olives, optional
- Salt and Pepper, to taste
Directions
- Wash chicken and drain. Pat-dry with paper towel. Add the orange juice, lime juice, garlic, salt and pepper. Marinate for 2 hours.
- Preheat oven to 350°F (177°C).
- In a small bowl, put saffron in hot water. Set aside briefly.
- Meanwhile, heat olive (or vegetable) oil in a pot. Cook chicken until golden brown. Remove chicken from pot and set aside briefly.
- To the same oil, add the onions, green bell pepper and garlic. Cook until aromatic. Add the saffron and deglaze with white wine.
- Add the paprika, cumin, bay leaf, tomatoes, chicken stock (or water) and marinade. Bring to a boil then add the chicken. Simmer for 12 to 15 minutes then add the uncooked rice. Cook briefly then add the U.S. green peas, U.S. chickpeas, pimiento and green olives, if using. Cover with aluminum foil.
- Bake for 30 to 45 minutes or until done. Remove from oven and transfer to a serving platter. Serve immediately.
Chef’s Note: You may also cook this recipe continuously over very low heat (on the stovetop).
Yield: 8 to 12 servings
