Jorge Ayalas Arroz con Pollo

• 4 cups long-grain white rice
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• Juice of 2 limes
• 4 bone-in, skinless chicken drumsticks (about 1 pound)
• 4 bone-in, skinless chicken thighs (about 1 pound)
• 1/4 cup olive oil
• 1 1/2 teaspoons annatto seeds
• 1 small white onion, chopped
• 4 cloves garlic, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped fresh recao leaves
• 1/4 cup diced dried Spanish chorizo (about 2 ounces)
• 1/4 cup tomato paste
• 1/4 cup pimento-stuffed Spanish olives
• 3 bay leaves
• 5 cups homemade chicken stock (see page 220)
• 1 (12-ounce) bottle light beer

1. Swish the rice in a bowl of cold water and drain; repeat until the water is clear.
2. Set aside.
3. Combine the granulated garlic, granulated onion, cumin, oregano, 1 1/2 tablespoons salt, and 1 1/2 teaspoons black pepper in a small bowl.
4. Rub about 3 tablespoons of this adobo mixture and the lime juice into the chicken pieces.
5. Reserve the remaining adobo mixture.
6. Heat the olive oil in a large, wide Dutch oven over low heat, and add the annatto seeds.
7. Cook, stirring frequently, until the oil has turned orange, about 5 minutes.
8. Be careful not to burn the seeds or the oil will be bitter.
9. Strain, discarding the seeds.
10. Return the oil to the pot.
11. Raise the heat to medium and cook the chicken, in batches if necessary, until golden brown on both sides, about 8 minutes total.
12. Remove to a platter.
13. Add the onion, garlic, green and red bell peppers, cilantro, and recao to the pot and cook for another 5 minutes; season generously with salt to taste.
14. Stir in the chorizo, tomato paste, olives, bay leaves, 1/4 teaspoon black pepper, and 3 tablespoons adobo mixture.
15. Cook, stirring, for 1 to 2 minutes.
16. Then return the chicken and any juices on the platter to the pot.
17. Continue cooking, turning to coat the chicken in the sofrito-chorizo mixture, for 2 to 3 minutes.
18. Stir in the rice.
19. Then stir in the chicken stock and beer, raise the heat to medium-high, and bring to a boil.
20. Boil, uncovered, until most of the liquid has evaporated, about 10 minutes.
21. Reduce the heat to low, give the ingredients a stir, cover, and cook until the rice is tender and the chicken is cooked through, about 10 minutes.
22. Remove the bay leaves.

longgrain white rice, garlic, onion, ground cumin, oregano, kosher salt, chicken, chicken, olive oil, annatto seeds, white onion, garlic, green bell pepper, red bell pepper, cilantro, fresh recao, spanish chorizo, tomato paste, spanish olives, bay leaves, chicken, light beer

Taken from www.epicurious.com/recipes/food/views/jorge-ayala-s-arroz-con-pollo-375899 (may not work)