Cuban-Style Chicken and Rice (Gluten-Free)

Celiac.com 01/20/2018 - This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer.

Ingredients:

• 3 pounds chicken thighs, bone-in, skin-on
• 6 cups chicken stock
• 3 cups medium-grain white rice
• ¼ cup orange juice
• ¼ cup fresh lemon or lime juice
• 3 cloves garlic, minced
3 cloves garlic, chopped
• 2 teaspoons ground cumin
• 2 teaspoon dried oregano
• ¼ cup Annatto oil
• 1 cup yellow onion, chopped
• ½ cup green bell pepper, chopped
• ½ cup red bell pepper, chopped
• 1 cup tomato, seeds removed, chopped
• ½ cup dry white wine
• ¼ tsp saffron threads, crumbled
• ½ cup gluten-free lager-style beer
• 2 tablespoon capers
• 2 cups frozen peas, thawed
• 1 cup roasted red pepper, sliced thin
• Salt and pepper

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Directions:
In a large bowl, combine the chicken thighs, orange and lemon/lime juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix well.

Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator.

Remove the chicken from the marinade and pat dry.

In a large, wide pot, heat the annatto oil over medium heat.

Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside.

In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute.

Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit.

Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.

Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed.

Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes.

Add the final 2 cups of the stock and the beer and cook for 5 more minutes.

Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more.

Adjust seasoning to taste.