Crispy Chicken over Arroz con Cerveza, Peas, and Peppers

• Adobo
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 2 limes
• Juice of 2 lemons
• 1 teaspoon adobo from chipotles in a can
• 1 teaspoon oregano
• 2 teaspoon chopped thyme
• 1 teaspoon ground cumin
• 4 chicken thighs, skin removed
• Gluten-free panko bread crumbs
• Arroz con “Pollo Flavor”
• 3 tablespoons olive oil
• 1 yellow onion, peeled and diced
• 1 cup seeded and diced red bell peppers
• 1/2 cup seeded and diced green bell peppers
• 2 garlic cloves, minced
• 1 1/2 cups short-grain brown rice
• 1 tablespoon Sazon Completa seasoning
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 3 cups chicken stock
• 2 tablespoons finely chopped Italian parsley
• 2 tablespoons finely chopped cilantro
• 1 bottle of your favorite pilsner
• 1 cup green olives with pimentos
• 1 cup cooked fresh or frozen peas
• 1 tablespoon of your favorite hot sauce
• Asparagus, ends trimmed

Heat the oil in a pan over medium heat, then add the garlic. Sauté until garlic is golden, season with salt, and remove from the heat. Add the juices and adobo. Mix well. Add the herbs and spices. Pour into a bowl. Add the chicken thighs and marinate for a few hours or overnight, if possible.

Remove the chicken from the marinade and place into the panko bread crumbs, pressing the bread crumbs firmly onto the chicken. Place on a cookie sheet and bake at 350ºF for about 50 minutes, then raise the heat to 375ºF and bake for another 15 minutes or until golden.

Make the arroz con “pollo flavor”: heat the oil in a large, deep, heavy-bottomed skillet over medium heat. Add the onions, red peppers, green peppers, and garlic; cook, stirring, until softened, about 5 minutes. Add the rice and spices; keep stirring for about 3 minutes. Stir in the tomato paste, stirring vigorously until the other ingredients are coated. Stir in the stock. Add herbs. Bring the mixture to a simmer and let simmer for 5 minutes. Stir in the olives, peas, beer, and hot sauce. Cover and cook until the broth is largely absorbed by the rice, about 45 to 50 minutes.

Uncover the skillet, add the asparagus to the top, and let simmer until the liquid is almost completely reduced, about 5 minutes.