1medium green bell pepperstemmed, cored, seeded and cut into rounds
3poundsbone-in, skin-on chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1cupdry white wine
1(12-ounce) bottle of pilsner-style beerdivided
½poundasparagusrinsed, trimmed and cut into 1-inch long pieces
1medium yellow oniongrated
1cupjarred pimientosdrained and sliced
1cupEnglish peasfresh or frozen
3large garlic clovespeeled and mashed into a paste
1 1½tablespoonskosher salt
1cube chicken bouillon
¾teaspoonfreshly ground achiote seeds or Bijol seasoning
½teaspoonfreshly ground nutmeg
3 ½cupsValencia or similar short-grain ricerinsed
Preheat the oven to 325°F.
Season the chicken pieces with salt and pepper on both sides. Heat the olive oil over medium-high heat in an ovenproof, 6-quart heavy pot or Dutch oven until hot but not smoking. Add the green pepper to the oil. Working in batches, brown the chicken on both sides, 2 to 3 minutes per side. Set aside the browned chicken and repeat with the remaining pieces. Remove the green pepper and discard.
To deglaze the pot, add the wine and bring to a simmer, scraping up the browned bits. Return the browned chicken to the pot. Add the remaining ingredients except for the rice, and half the beer and part of the pimientos to add at the end. Bring to a simmer.
Stir in the rice and simmer over medium to medium-low heat for 10 minutes. Remove the pot from direct heat, cover with a tight-fitting lid, and set in the preheated oven, and bake until the rice is tender but still moist, about 15 to 20 minutes.
Remove from the oven and immediately pour in the remaining beer. Garnish with the reserved pimientos.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.