Adobo Chicken with Coriander Rice

20 minutes

30 minutes

4-6

Ingredients

Season both sides of the chicken pieces with the adobo seasoning mixture. Let sit for 2 hours if possible.
Heat 2 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown.
Remove the chicken to a separate pot, cover, and allow to cook through on low. Turn off the heat and keep the chicken warm.
Sofrito:
Place the Dutch oven back over high heat. Add the onions, green and red peppers and cook until soft.
Add the garlic and the fresh herb and lime mixture and cook for 1 minute.
Add the rice to the pan, stir to coat the rice in the mixture, and cook for 1 minute. Add the beer, remaining chicken stock. Bring to a boil.
Stir well, cover, reduce the heat to low, and simmer for 10 minutes. After 10 minutes, add the peas to the top of the rice. Do not stir the rice. Cover and continue cooking until the rice is tender about 8 minutes.
Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice. Add the chicken and any drippings from the chicken pan and stir to combine.