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Yucatan Chicken Rojo




Source of Recipe


seattletimes


List of Ingredients




- 1 chicken (about 4½ pounds), cut into serving pieces; rinsed and patted dry
- 2 tablespoons corn oil
- ¼ cup freshly ground Yucatán Rojo Rub (recipe follows)
- 1 green bell pepper, coarsely chopped
- 1 onion, coarsely chopped
- 1 carrot, peeled and sliced
- 1 rib celery, coarsely chopped
-- 2 tablespoons olive oil
- 1 cup dry red wine
- About 2 cups water
- 2 tablespoons smoked paprika (pimentón)

Rice:

- 2 cups chicken broth
- 2 cups water
- 15 saffron threads
- ¼ cup finely diced pimientos
- 10 allspice berries, finely ground
- Sea salt
- 2 cups long-grain white rice



Recipe



1. Preheat oven to 350 degrees. Toss the chicken pieces with the corn oil to coat. Dust with the rojo rub, rubbing it in well.

2. In a large skillet, cook the vegetables briefly in olive oil over high heat, just until slightly softened. Using a slotted spoon, transfer the vegetables to a Dutch oven or similar heavy, oven-proof pot. Cook the chicken pieces briefly in the remaining oil in the skillet and transfer to the Dutch oven. Pour the wine into the pan and bring to a boil, scraping up the browned bits and add to Dutch oven.

3. Add water (about 2 cups) to cover chicken, tightly cover the pot, and bake for 1½ hours or until the chicken is very tender and almost falling from the bone.

4. Meanwhile, make the rice. Combine the broth, water, saffron, pimientos, allspice and salt (about 1 teaspoon) in a medium saucepan and bring to a simmer. Stir in rice, cover, reduce heat to very low, and cook until the rice is tender and almost all the liquid is absorbed, 18 to 20 minutes. Let stand off the heat 5 minutes, then fluff rice with a fork. Cover and keep warm.

5. Transfer chicken to a serving platter and keep warm. Add smoked paprika to the sauce and purée in the pot with an immersion blender or use a regular blender or food processor. Serve the chicken with the rice, passing the sauce on the side.