I made this last night for the first time. It's delicious! See my notes after the recipe and things I changed - I always change stuff!
Arroz con Pollo (Chicken with Rice)
1/4 cup fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon Bijol seasoning
6 chicken drumsticks -- skinned
6 chicken thighs -- skinned
4 garlic cloves -- minced
2 cups uncooked Valencia rice or other short-grain rice
2 teaspoons olive oil -- divided
2 1/2 cups fat-free chicken broth -- less-sodium
3 tablespoons commercial sofrito (such as Goya)
1/2 teaspoon Bijol seasoning
1/2 teaspoon saffron threads (optional)
1/2 cup frozen green peas -- thawed
1 jar sliced pimiento -- (7-ounce) drained
To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.
To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.
Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.
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NOTES : Cuba's Arroz con Pollo shares with Spain's paella a colorful blend of ingredients and flavors. With annatto seeds forming the base, Bijol powder serves mostly as a colorant. You can combine equal parts ground cumin and turmeric to use as a substitute for Bijol seasoning.
I found I had to use twice as much chicken broth as the recipe states and even then, the rice was still a little chewy. I also used lime juice instead of lemon. I think I'll try this in the crockpot next time - just brown the chicken first, then throw it all in!
8:19:25 AM 
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