Name: The Duchess CHICKEN SKEWERS & RED RICE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Chamorro
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 tbs achiote paste; 4 cloves garlic cloves, minced; 3 tbsp soy sauce; 2 tbsp fresh lime juice; 1 tbsp brown sugar; 2 tbsp vegetable oil; 1 each onion, cut into 1-inch pieces (optional for skewers); 1 each red bell pepper, cut into 1-inch pieces (optional for skewers); 8 each wooden or metal skewers (if wooden, soaked); 1 tsp salt; 0.5 tsp black pepper; 2 cups long-grain white rice; 2 tbsp achiote oil or reserved achiote marinade (strained); 3.5 cups chicken broth (low sodium); 2 tbsp tomato paste; 2 cloves garlic, minced; 1 each medium onion, finely chopped; 1 each bay leaf; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups frozen peas and carrots (optional); 4 each lime wedges; 2 tbsp chopped cilantro

Method

Chicken Skewers (Chamorro-style)

Prepare marinade

In a medium bowl, whisk together the achiote paste, minced garlic (4 cloves), soy sauce, lime juice, brown sugar, vegetable oil, 1/2 teaspoon black pepper and 1 teaspoon salt until smooth. If the achiote paste is thick, warm it briefly in the microwave (10–15 seconds) or dissolve in 1 tablespoon hot water to help blend.

Cut and marinate chicken

Trim any excess fat from the chicken thighs and cut into 1 1/4-inch cubes. Reserve 2 tablespoons of the achiote marinade (strain solids) to use for the rice later. Place chicken pieces in a bowl or zip-top bag, pour remaining marinade over them, toss to coat, and refrigerate for at least 30 minutes and up to 4 hours.

Assemble skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated chicken onto skewers, alternating with onion and red bell pepper pieces if desired, leaving a little space between pieces for even cooking.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or place an oven rack 6 inches below the broiler and preheat broiler to high. Oil the grill grates or line a rimmed baking sheet with foil and lightly oil it.

Grill or broil

Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken registers 165°F (74°C) and has charred edges. If broiling, arrange skewers on the prepared baking sheet and broil 8–10 minutes, turning once halfway, until cooked through. Baste once with reserved marinade during the last 2 minutes of cooking if desired (do not reuse marinade that touched raw chicken unless boiled).

Rest

Transfer skewers to a plate, tent with foil and let rest 5 minutes to redistribute juices.

Achiote Red Rice

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Shake off excess moisture.

Sauté aromatics

In a medium saucepan over medium heat, warm 2 tablespoons achiote oil or the reserved strained achiote marinade. Add 2 minced garlic cloves and the finely chopped onion, and sauté 3–4 minutes until softened and translucent, stirring so garlic does not brown.

Toast rice and add tomato

Add the rinsed rice to the saucepan and cook, stirring, 2–3 minutes until some grains are slightly translucent. Stir in 2 tablespoons tomato paste and cook 30 seconds to bloom the tomato flavor.

Simmer

Pour in 3 1/2 cups chicken broth, add 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 15–18 minutes without lifting the lid until liquid is absorbed and rice is tender.

Finish

If using, stir in 1/2 cup frozen peas & carrots, cover and let steam off-heat for 3–4 minutes. Fluff rice with a fork, remove bay leaf, and adjust seasoning to taste.

To Serve

Transfer red rice to a serving platter or individual plates. Place 2 skewers per person over or beside the rice. Sprinkle chopped cilantro over the rice and chicken, and serve with lime wedges for squeezing over the skewers.

Chicken Skewers & Red Rice Recipe