5 Chicken Legs (labeled "Meat" at my market)
3 cups long grain white rice
Adobo seasoning, bitter orange flavor
1/2 spanish onion
3 Red and/or Green Peppers
3 Cloves Garlic
1 tsp annatto powder
4 oz can tomato sauce
12 oz cheap beer (Corona)
2 Bay Leaves
4 cups chicken broth*
Salt and Pepper
Extra Virgin Olive Oil
Coat chicken with olive oil, pepper, salt, and Adobo seasoning. Add a little more oil to a large, high-sided pan and put on medium heat. Brown chicken on all sides and then remove from pan. Do not drain the drippings from the pan. Reduce heat to medium-low and add all the onions and garlic, about a quarter of the peppers, and the annatto. Cook for a minute and stir in tomato sauce. Continue until vegetables are soft.
Pour in rice and stir until the rice is coated evenly in the sofrito. Cook for about 5 minutes.
Pour in beer and stir, then add in the rest of the peppers and add the chicken back into the pan. Raise heat to medium. Add broth, stir well, and bring the mixture to just under a boil. Reduce head to medium-low and cover. Cook for 35 minutes without peeking. If all the liquid hasn't absorbed after 35 minutes, cook an addition 5 to 10 minutes.
* La Teresita Grocery does not sell chicken stock (only bouillon), so this is homemade from ingredients acquired at the store.
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