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From America's Test Kitchen Season 9: Dinner with a Spanish Accent
The traditional way of cooking this bold-flavored cousin of American chicken and rice is time-consuming, requiring an overnight marinade of the chicken and then a long, slow stewing with rice and vegetables. Could we find a way to achieve the same results in a lot less time? We began by choosing chicken thighs, not only for shopping convenience but also to ensure that all of the pieces would cook at the same rate—a problem when using a combination of white and dark meat. We poached the thighs in a broth preseasoned with a sofrito, a classic Latin American mixture of chopped onions and green peppers. About half an hour before the chicken finished cooking, we added medium-grain rice (which we preferred over long-grain for its creamy texture), stirring it a few times to ensure even cooking. And for maximum flavor, we devised two marinades. Before cooking, we marinated the chicken quickly in garlic, oregano, and distilled white vinegar; after cooking we tossed the cooked chicken with olive oil, vinegar, and cilantro.
Serve 4 to 6
To keep the dish from becoming greasy, it is important to remove excess fat from the chicken thighs and trim the skin. To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.
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