Spanish Chicken and Rice

• SB8 skinless boneless chicken thighs · chopped
• O1 cup onion · chopped
• BP1 medium bell pepper
• CG2 cloves garlic
• C2 tbsp cilantro · chopped
• OO1 tbsp olive oil
• W3 3/4 cup water
• LB3/4 cup light beer
• TS2 oz tomato sauce
• CB1 chicken bouillon cube
• BS1 packet Badia sazon
• FM6 oz frozen mixed vegetables
• A2 tbsp alcaparrado · or pitted green olives, capers and pimentos
• UL2 1/4 cup uncooked long grain white rice
• KS2 tsp kosher salt

Préparation

1. 1

   Chop the onion, bell pepper, garlic, and cilantro finely using a food processor or chopper.

2. 2

   Heat 1 tsp of oil in a large, heavy pot or Dutch oven over medium heat.

3. 3

   Season the chicken pieces with salt, sauté until browned for 5-7 minutes, then remove and set aside.

4. 4

   Heat the remaining oil in the same pot and sauté the onion, pepper, garlic, and cilantro mixture, stirring frequently for about 5 minutes.

5. 5

   Add the water, beer, tomato sauce, chicken bouillon, sazon, the browned chicken, and salt to the pot.

6. 6

   Cook for 10-12 minutes over medium heat.

7. 7

   Stir in the frozen mixed vegetables, alcaparrado with a little of its brine, and the rice; bring the mixture to a boil.

8. 8

   Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid reduces to the level of the rice.

9. 9

   Cover with a tight-fitting lid—using a paper towel under the lid if necessary to seal—and cook for 25-30 minutes.

10. 10

    Turn off the heat and let the pot rest covered for 10 minutes before fluffing the rice with a fork.