Moros y Cristianos Recipe (With Mojo Chicken)(Moros y Cristianos Con Pollo al Mojo)

6 standard portions

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Ingredients

• 4-6 large chicken thighs (washed and dried)
• 5 tbsp sazon seasoning ((40g))
• 1¼ cup mojo marinade ((295ml))
• 2 tbsp olive oil ((28g))
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 1 green bell pepper (chopped)
• 2 tbsp sazon seasoning ((16g))
• 1 tsp cumin ((2g))
• 1 tbsp oregano ((5g))
• 2 bay leaves
• 1½ cup black beans (cooked (15oz/400g of canned beans in water))
• 1½ cups brown rice ((285mg) (I'm using Basmati rice))
• 3 cups water ((710ml))
• black pepper and pink salt to taste

Method

1. Place the chicken in a large bowl and proceed to season the chicken thighs with the sazon seasoning.
2. Pour the mojo marinade over the chicken (baste it a few times) and cover with plastic wrap and leave to marinate in the refrigerator for up to 2 hours.
3. Remove the chicken from the refrigerator and uncover it.
4. Preheat the oven to 200C/400F.
5. Remove the chicken from the bowl, scrap off and excess garlic/onions (reserve the marinade) and transfer it into a large oven proof dish.
6. Oven bake the chicken until golden brown until it becomes golden brown (this should take about 30 minutes).
7. As soon as it is browned pour the reserved marinade into the bowl with the chicken and continue to bake for another 15 minutes, basting the chicken occasionally.
8. Once the chicken has baked, set it aside and reserve the excess liquid to use when serving.
9. While the chicken is being baked, make your moros.
10. Preheat a large deep non stick frying pan or skillet with olive oil.
11. Saute the onion, garlic and green pepper until they are soft and transculent.
12. Add the seasoning - sazon, cumin, oregano, black pepper, pink salt and bay leaves.
13. Pour in the black beans, brown rice and the water then stir.
14. Bring the pan to a rolling boil.
15. Cover with a lid then reduce to simmer on medium-low heat for up to an hour. Keep an eye on the liquid levels, the amount stated should be enough, but you may need to add more (do this 1/4 cup at a time) if you reach almost an hour and rice isn't soft enough.10 minutes before the cooking time is over.
16. Do a taste test and add more pink salt and black pepper, if required.
17. Place the baked chicken on top of the rice, cover and leave to heat through for the remaining 10 minutes.
18. Serve accordingly, discard the bay leaves and drizzle the rice and chicken with any leftover liquid.