by Carlos
3 Tablespoons Achiote Oil (recipe below)
4 - 6 chicken thighs with skin intact
1 Tablespoon The Spice House Adobo Seasoning, Regular
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 Tablespoon tomato paste
1/4 cup sliced Spanish olives
1 Tablespoon sea salt
2 cups long grain rice
4 cups heated chicken broth
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.
Achiote Oil
by Carlos
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.
by Carlos
1 cup extra virgin olive oil
2 Tablespoons The Spice House Annatto Seeds
Heat oil and seeds in a small sauce pan over medium heat, just to boiling and the oil is colored, then remove from heat. Do NOT overheat or you will turn the seeds black and your oil will be unusable. Strain the oil into a glass mason jar. You can store unused oil at room temperature for up to 5 days. Use the extra oil to color and flavor fish or chicken.
Sofrito
by Carlos
2 Tablespoons The Spice House Annatto Seeds
Heat oil and seeds in a small sauce pan over medium heat, just to boiling and the oil is colored, then remove from heat. Do NOT overheat or you will turn the seeds black and your oil will be unusable. Strain the oil into a glass mason jar. You can store unused oil at room temperature for up to 5 days. Use the extra oil to color and flavor fish or chicken.
by Carlos
2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
12 ajices dulces, tops removed
4 large plum tomatoes, chopped
2 large onions, chopped
1 head of garlic, peeled
1 large bunch of cilantro, do not remove stems
12 recao leaves (culantro) if you can’t find this, just use another large bunch of cilantro
1 Tablespoon sea salt
1 Tablespoon pepper
Mix each ingredient one at a time into a food processor. Process to a chunky consistency, not watery.
2 red peppers, seeded and chopped
12 ajices dulces, tops removed
4 large plum tomatoes, chopped
2 large onions, chopped
1 head of garlic, peeled
1 large bunch of cilantro, do not remove stems
12 recao leaves (culantro) if you can’t find this, just use another large bunch of cilantro
1 Tablespoon sea salt
1 Tablespoon pepper
Mix each ingredient one at a time into a food processor. Process to a chunky consistency, not watery.
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