Chicken and Rice

• olive oil↗2
• boneless skinless chicken thighs↗1 lb
• kosher salt (split)↗2 teaspoon
• large garlic cloves, minced↗4
• shallot, minced↗1
• jalapeño or serrano, seeded and minced↗1
• red bell pepper, diced↗1
• tomato paste3 tablespoon
• ground cumin↗2 teaspoon
• multispice1 teaspoon
• fresh thyme, chopped3 tablespoon
• one 12‑ounce bottle of light beer12
• one 15‑ounce can of diced tomatoes15
• chicken broth↗2 cup
• bay leaf↗1
• неприготовлений білий рис↗1.5 cup
• одна 12-унційна банка зелених оливок (я ОБОЖАЮ зелені оливки, фаршировані халапеньо для цього!)12
• жменька подрібненої свіжої кінзи
• кілька вичавлених соків лайма

Step-by-step instructions

1. 1

   Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon of salt and cook for 8‑10 minutes, turning once, until done. Remove from the pan. When cooled, coarsely chop or tear the chicken into bite‑size pieces.

2. 2

   Reduce the heat in the pot. Add garlic, shallot, jalapeño and pepper to the same pot. Sauté until soft and fragrant, scraping up any browned bits, being careful not to burn the garlic.

3. 3

   Add the tomato paste, spices, thyme and the remaining 1 teaspoon of salt; sauté for 2‑3 minutes until it turns a deep red color.

4. 4

   Preheat the oven to 350 °F. Add the beer; simmer and let it evaporate for a few minutes. Add the canned tomatoes, broth and bay leaf; bring to a gentle boil.

5. 5

   Add the chicken and rice; bring to a gentle boil again. Cover and bake for 30 minutes.

6. 6

   Remove the lid and fluff with a fork. Add olives, cilantro and lime juice. Season to taste and ENJOY your masterpiece!