-
1
In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling.
-
2
Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching.
-
3
Cook, turning as necessary, until well browned on all sides, about 10 minutes.
-
4
Remove the pieces as they are done and set aside.
-
5
Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
-
6
When all the chicken is removed from the pan, add the Sofrito and alcaparrado.
-
7
Season, to taste, with salt and pepper.
-
8
Raise the heat to high and boil until most of the water is evaporated from the Sofrito.
-
9
Add the cumin and cloves.
-
10
Stir in the rice until coated with oil.
-
11
Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil.
-
12
Cook over high heat until the level of liquid reaches the rice.
-
13
Stir gently and reduce the heat to low.
-
14
Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes.
-
15
Fluff the rice with a fork.
-
16
The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter.
-
17
Either way, garnish with the red pepper before serving.
-
18
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
-
19
Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green.
-
20
Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops.
-
21
Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
-
22
*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor.
-
23
They are available in many supermarkets and almost all Latin markets.
-
24
Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
-
25
With the motor running, add the remaining ingredients 1 at a time and process until smooth.
-
26
The sofrito will keep in the refrigerator for up to 3 days.
-
27
It also freezes beautifully.
-
28
*Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller.
-
29
They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat.
-
30
Culantro is an herb with broad, round-tipped leaves.
-
31
Its flavor is similar to cilantro, but much more intense.
-
32
Both ajices dulces and culantro are available in Latin markets.
-
33
If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches.
