Recipe courtesy, Nicholas Vasquez, Executive Chef, Azucar
½ tablespoon salt
½ tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
½ cup lime juice
¾ cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can young peas
Chopped parsley, for garnish
Preheat oven to 350 degrees.
In medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
Add olive oil to large paella pan and heat over a medium fire. Add onions, green peppers, and red pepper and sauté until tender. Add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next add the drunken chicken with the marinade. Bring to a simmer. Add chicken broth, the saffron, the peas, and then the rice. Bring all of this to a boil, cover with foil, and place in the oven for 25 minutes or until rice has absorbed the liquid but it still slightly wet.