Ingredients
3
large garlic cloves
2 tbsp fresh orange juice
2 tbsp fresh lime juice
1 1/2 tsp salt
3/4 tsp black pepper
1 chicken
1 tbsp vegetable oil
1 tbsp unsalted butter
1 lb onions, chopped
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 tsp crumbled saffron threads
1/4 cup dry white wine
2 tsp ground cumin
2 tsp salt
1 bay leaf 1
15-oz can diced tomatoes, including juice
1 1/2 cups chicken broth
1 1/2 cups water
2 cups long-grain white rice
1 cup frozen baby peas
1/2 cup small or medium pimiento-stuffed green olives, rinsed
1/4 cup drained chopped bottled pimientos, rinsed
A cast iron pot
Food processor
Directions
1.
Chop the garlic in a food processor.
Add the orange juice, lime juice, salt, and pepper and puree.
Put chicken pieces in a large bowl and pour mixture over it making sure it is coated.
Cover the chicken and put in fridge for one hour.
Set the juices aside.
Put chicken in a bowl without the juices.
Heat the oil and butter in a 7-quart pot on high heat until there is no more foam.
Brown chicken in batches, 6 minutes per batch.
Transfer chicken as browned to a plate.
Reserve the fat in the pot.
Put the oven rack in the middle
Preheat to 350°F.
Fry the onions, bell peppers, and garlic in the reserved fat in pot over high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
While vegetables cook, heat the saffron in a dry small skillet over low heat, shaking skillet, about 30 seconds.
Add the wine and bring to a simmer and remove from heat.
Add cumin and salt to vegetables and cook over moderately high heat, stirring for 2 minutes.
Stir in saffron mixture, bay leaf, tomatoes, broth, water, and reserved marinade and bring to a boil.
Add all the chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat for 10 minutes.
Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer.
Return to a simmer.
Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.
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