Moro de Guandules con Pollo (Rice and Pigeon Peas with Chicken)

🛒 Ingredients

• Chicken pieces (bone-in, skinless) 1200 g · 1980 kcal
• Long-grain white rice 600 g · 2160 kcal
• Canned pigeon peas (guandules), drained 800 g · 800 kcal
• Yellow onion 200 g · 80 kcal
• Green bell pepper 200 g · 40 kcal
• Garlic cloves 30 g · 45 kcal
• Fresh cilantro 30 g · 6 kcal
• Tomato paste 30 g · 24 kcal
• Vegetable oil 45 g · 405 kcal
• Green olives, pitted 40 g · 50 kcal
• Capers 10 g · 2 kcal
• Chicken broth 960 g · 20 kcal
• Lime juice 30 g · 8 kcal
• Dried oregano 2 g · 6 kcal
• Ground cumin 1 g · 4 kcal
• Black pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt, black pepper, oregano, cumin, and lime juice; set aside to marinate for at least 15 minutes.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
3. In the same pot, add onion, green bell pepper, and garlic; sauté until softened, about 5-7 minutes. Stir in the tomato paste, cooking for 1 minute.
4. Return the chicken to the pot. Add drained pigeon peas, green olives, capers, chicken broth, and a pinch more salt to taste.
5. Bring the mixture to a boil, then stir in the uncooked long-grain white rice. Ensure the rice is submerged in the liquid.
6. Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
7. Once cooked, turn off the heat and let the moro rest, covered, for 10 minutes before fluffing with a fork and serving hot, garnished with fresh cilantro.