3 Tablespoons Achiote Oil (recipe below)
4 - 6 chicken thighs with skin intact
1 Tablespoon The Spice House Adobo Seasoning, Regular
1/4 cup Sofrito (recipe below)
1 Tablespoon tomato paste
1/4 cup sliced Spanish olives
1 Tablespoon cumin
1 The Spice House Turkish Bay Leaf
1 Tablespoon sea salt
2 cups long grain rice
4 cups heated chicken broth
1/2 cup frozen peas
Season chicken thighs with Spice House Adobo Seasoning. Heat the Achiote Oil in a wide skillet or paella pan with tight fitting lid. When oil is heated add chicken thighs and brown on both sides for about 6 minutes on both sides, until they have a nice golden color. Remove chicken.
Add sofrito, tomato paste, olives, cumin, Spice House bay leaf, and sea salt. Saute for a few minutes. Add rice and stir to coat and color. Add chicken back in, and cover with the chicken broth. Heat to a medium boil. When the liquid meets just above the level of the rice, give it a good stir, add frozen peas, lower heat to low, and cover. Continue cooking for 20 minutes. Fluff the rice with a fork before serving.
This recipe was provided by Carlos from 37 Cooks