My Abuelita makes this recipe and it's so fantastic! The canned peas and pimentos added at the end give it a really unique flavor. (for the non-pea lovers, you can't really taste them-just a hint of peaness :) ) I promise your house will smell fantastic when you make this dish. Mundo and I aren't wine drinkers, so I use sherry cooking wine and just don't add quite as much salt. I can't even express with words how fantastic the flavors are in this dish. You will love it!
3 boneless, skinless chicken breasts
1 package boneless, skinless chicken thighs
salt, pepper and garlic powder
vegetable oil
1 large bellpepper, diced
1 large onion, diced
2 large garlic cloves, minced (use fresh garlic-it tastes SO much better!)
1/4 cup sherry wine or cooking wine
4 oz. tomato sauce (just pour in 1/2 of an 8 oz can)
1 32 oz. container of chicken broth
yellow food coloring- I use 1/2 tsp of Badia brand yellow food coloring (found in the hispanic section of the grocery store). You can also use regular liquid yellow food coloring. Just add a little and stir and keep adding more until the liquid has a nice deep yellow color to it.
2 cups white rice (authentic recipe uses short grain, but I prefer long. Its up to you)
1 can peas, drained
1 medium sized jar of diced pimentos drained
Heat 3 tbsp vegetable oil in a large oven-safe pot. Brown the chicken thighs first, then the breasts and remove all of the meat from the pot. Add the diced bellpepper and onion to the pot and sautee until the onions are clear and tender. Add the garlic and sautee for one minute. Pour in the broth, wine, tomato sauce and food coloring (DO NOT ADD THE RICE YET!!). Add the chicken back to the pot. Bring to a boil, cover and place in a 375 degree oven for 40 minutes. Remove from the oven and shredd the chicken. Pour in the rice, bring back up to a boil, cover and place back in the oven. Bake for 30 minutes. Stir in the drained peas and pimentos.
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