Ingredients
- 1/4 cup achiote oil
- 1 3-4lb chicken cut into 10 pieces
- Kosher salt
- Freshly ground pepper
- 6 chorizo, cut into 1/2-inch slices
- 1/2 cup of sofrito
- 1/4 cup alcaparrado or coarsley chopped pimiento-stuffed olives
- 1lb large shrimp, shelled and deveined
- 4 cups long-grain rice
- Bottled clam juice or chicken broth
- 1 dozen littleneck clams, cleaned and soaked in a cornmeal bath
- 1 pound mussels, scrubbed
- 1 10-ounce package frozen peas, defrosted and drained
- 1/2 cup diced roasted red peppers
Directions
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Heat oil in large pan over medium-heat
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season chicken with salt and pepper and add to pan skin down cook until browned on all sides then remove from pan and set aside
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Add chorizo and cook until browned
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Add the sofrito, olives, salt and pepper
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Raise the heat to high and add shrimp until pink
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Stir in rice until coated with oil and return chicken to pan
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Pour enough clam juice to cover the rice by 1/2 inch and boil
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Cook until lquid reaches the rice
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Adjust heat to low and cover until rice is tender
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Scatter peas and roasted red peppers over the top and stir