Steps: |
| -Mix the julienned onion, orange juice, chipotles, worcestershire and beer together for the marinade. |
| -Place the chicken with the marinade in a non-reactive dish overnight. |
| -Remove the chicken from the marinade and let it air dry on a resting rack. Blot excess moisture with paper towels. |
| -Season all sides with salt and pepper. |
| -Meanwhile, heat up a heavy bottom 6-qt. Dutch oven over high heat. |
| -Add enough oil to create a thin layer over the bottom of the pan. |
| -Carefully lower in the chicken pieces, skin-side down (only cook 3-4 pieces at a time). |
| -Brown the skin side and then flip for 2 minutes, not browning as much as the skin-side. |
| -Remove the chicken and add the diced onion and garlic. |
| -Saute while scraping up the browned chicken bits off the bottom of the pan (You want these for flavor!). |
| -Preheat the oven to 325 degrees. |
| -Saute the onion until lightly browned. |
| -Add the bell pepper, tomatoes, cumin and saffron. Saute for 2 more minutes. |
| -Add the wine and let it reduce by 1/3. |
| -Stir in the rice, mixing it well with all of the vegetables. |
| -Add the stock and bring up to a simmer. |
| -Place the chicken on top of the rice, skin-side up. |
| -Cover and cook in oven at 325 degrees for 30-45 minutes (check the rice at 30 minutes). |
| -Once the rice is cooked, stir in the olives, pimentos, peas, salt and pepper and set on top of the stove with the lid back on to warm the vegetables. |
|
|
