2 tablespoons extra-virgin olive oil
1 3-1/2-pound chicken, cut into 8 pieces
Kosher salt
Pepper
1 medium onion, minced
2 serrano chiles, seeded and minced
2 garlic cloves, minced
3 plum tomatoes (1 pound), cored and finely diced
1 teaspoon ground achiote (annatto)
1/2 teaspoon ground cumin
Small pinch of saffron threads
1 cup dry white wine
3 cups chicken stock
1 cup pilsner or light beer
2 cups Bomba or other short-grain rice
1/2 cup chopped parsley
Avocado-Green Pea Salsa for serving **(recipe below)
Hot Sauce or other hot sauce, for serving **(recipe Below)
1. Preheat the oven to 400°. In a very large, deep ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper. Cook skin side down over moderate heat, turning once, until nicely browned, 10 to 12 minutes. Transfer to a plate.
2 . Add the onion, serranos and garlic to the skillet and season with a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the tomatoes, achiote, cumin and saffron and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the wine and simmer until slightly reduced, about 3 minutes. Add the stock and beer and bring to a boil. Stir in the rice and return to a boil. Nestle the chicken into the rice and bake uncovered in the lower third of the oven for about 30 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.
3 . Transfer the chicken to a plate. Fluff the rice with a fork, then gently fold in the parsley and season with salt and pepper. Return the chicken to the skillet and serve with Avocado–Green Pea Salsa and hot sauce.
Suggested Pairing :
Serve with a medium-bodied Spanish white—something nicely citrusy and versatile with food.
Avocado-Green Pea Salsa
1 cup fresh or thawed frozen peas
1 small red onion, minced
1/4 cup fresh lime juice
Kosher salt
3 Hass avocados, peeled, pitted and finely diced
1/4 cup extra-virgin olive oil
1 . In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain and cool under running water, then drain on paper towels.
2 . In a bowl, mix the onion with the lime juice and 3/4 teaspoon of salt; let stand for 10 minutes. Fold in the avocados, peas and oil, season with salt and serve.
TIP:
Make ahead: The salsa can be refrigerated overnight.
Hot Sauce
1 quart extra-virgin olive oil
1 large onion, cut into 2-inch pieces
1 large tomato, cut into 2-inch pieces
1 red bell pepper, seeded and cut into 2-inch pieces
1 Cubanelle pepper, seeded and cut into 2-inch pieces
9 serrano chiles, stemmed
7 garlic cloves
5 habanero chiles, stemmed
Kosher salt
1 . In a large saucepan, combine all of the ingredients except the salt. Cook over low heat until all of the vegetables are falling-apart soft, about 4 hours; let cool slightly.
2 . Drain the vegetables in a fine sieve set over a heatproof bowl; don’t press on the solids. Transfer the vegetables to a blender, add 1/4 cup of water and pulse until finely chopped. With the machine on, gradually drizzle in 2 cups of the cooking oil and puree until smooth and slightly thick (reserve the remaining cooking oil for another use). Season the hot sauce with salt and let cool completely before serving.
TIP:
Make ahead : The hot sauce can be refrigerated for up to 2 weeks.
