Chicken: 3 large garlic cloves, minced 1 tbsp kosher salt 1 tbsp olive oil 2 tsp white vinegar 1.5 tsp dried oregano 1/4 tsp freshly ground black pepper 3 lbs bone-in, skin-on chicken drumsticks and/or thighs Rice: 3 tbsp olive oil 5 cups (1.2L) low-sodium chicken broth 1 large yellow onion, diced 1 medium red bell pepper, seeded and diced 3 dried bay leaves 1 tsp ground annatto (achiote) or sweet paprika 1 cup (240ml) tomato sauce 3 cups (600g) medium-grain white rice, rinsed well 1 tsp kosher salt, plus more as needed 1/2 tsp freshly ground black pepper 3/4 cup (115g) pimento-stuffed green olives, drained (optional) 2 cups (240g) frozen peas, thawed For serving: sliced avocado and tomato, salted; lime wedges
To make the chicken: combine garlic, salt, olive oil, vinegar, oregano, and pepper into a marinade (in a bowl, small food processor, or with mortar and pestle). Pat chicken dry, place in a container or resealable bag, pour marinade over, toss to coat. Cover and marinate at least 30 minutes, ideally several hours or overnight. To make the rice: in a large, heavy pot or Dutch oven over medium-high, heat olive oil until shimmering. Brown the chicken in batches, 7-10 min per batch, turning to brown evenly transfer to a plate. Meanwhile, bring the broth to a boil in a saucepan, then lower to a simmer. Return chicken to the pot, add onion, bell pepper, bay leaves, and annatto saute over medium heat 7-10 min until vegetables begin to caramelize. Add tomato sauce, cook 3-5 min stirring until it darkens. Add the rinsed rice, salt, and pepper fold to coat the rice and distribute the chicken evenly. Pour in the hot broth and olives (if using) simmer uncovered over medium heat ~15 minutes, stirring only 2-3 times and shaking the pot every few minutes to keep the rice level (liquid should lower by about 1 inch). Once little bubbles appear with no pronounced liquid on top, cover, lower heat, and cook until rice is al dente, 15-20 minutes, shaking occasionally watch closely near the end. Once liquid is nearly absorbed, sprinkle peas on top. To finish, gently stir the rice bottom-to-top, cover, and let rest 10-15 minutes. Serve with avocado and tomato slices and lime wedges. Keeps refrigerated 3-5 days. Tip: boneless, skinless thighs can substitute for bone-in, skin-on chicken, but avoid chicken breasts as the white meat will dry out. Serves 6-8, active time 1.5 hours, total time 2.5 hours.
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