← Nouns Cooking · Caribbean

Ingredients

• 900 g boneless chicken thighs, cut into large chunks
• 1½ tsp Salt, divided
• 1 tsp Dried oregano
• ½ tsp Black pepper
• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 1 green or red pepper, finely chopped
• 4 cloves Garlic, minced
• 1 handful coriander (or culantro), chopped
• 120 ml tomato sauce or passata
• ½ tsp ground turmeric (for sazón colour)
• 60 g pimiento-stuffed olives, halved
• 1 tbsp Capers
• 450 g medium-grain rice, rinsed
• 800 ml chicken stock
• 1 Bay leaves
• 150 g frozen peas

Method

1. Season the chicken with 1 tsp salt, the oregano and pepper.
2. Heat the oil in a wide, heavy pot (a caldero is ideal) over medium-high heat and brown the chicken for 5–6 min. Lift it out.
3. Lower the heat and cook the onion, pepper, garlic and coriander for 4–5 min, until soft. Stir in the tomato sauce, turmeric, olives and capers and cook for 2 min.
4. Add the rice and stir for 1 minute to coat every grain. Pour in the stock, add the bay leaf, the rest of the salt and the chicken, and bring to the boil.
5. Boil uncovered until the liquid drops level with the rice, then stir once, cover tightly and cook on the lowest heat for 20 min.
6. Scatter the peas on top, cover again, turn off the heat and leave for 10 min. Check the chicken is cooked to 75°C (165°F), then fluff and serve.

Tips

• Check your stock is gluten-free if that matters; many cubes are not.
• Love the crispy rice at the bottom (pegao)? Leave the pot on medium heat for the last 5 min without stirring.

Sources

Written in our own words after cross-checking these recipes:

Delish D'Lites Taste the Islands