Prep 30 mins
Cook 45 mins
Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade.
- 4 garlic cloves
- 1 teaspoon peppercorn
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 1⁄2 cup olive oil
- 2 tablespoons annatto seeds
- 1 onion, peeled
- 1 medium green bell pepper, seeded
- 3 sweet chili peppers, seeded
- 1 tablespoon fresh cilantro
- 4 garlic cloves
- 1⁄2 teaspoon dried oregano
- 1 tablespoon vinegar
- 1 (4 lb) roasting chickens, washed, rinsed in lemon juice, dried, and cut up
- 1⁄2 cup white wine
- 1⁄2 cup tomato sauce
- 1⁄2 cup rice
- 7 cups water
- 1 tablespoon capers
- 1 tablespoon green olives, chopped
- 2 bay leaves
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste.
- In a cast-iron or heavy skillet, heat ½ cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds.
- Whir all Sofrito ingredients in a blender until chopped.
- Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate.
- In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes.
- Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque.
- Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.