Spanish-Spiced Chicken & Rice

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Fill a medium bowl with ice water; add a pinch of salt. Set aside. Cut the peas crosswise into thirds. Once the pot of water is boiling, add the prepared peas and cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels. Wipe out the pot. 

Peel and medium dice the onion. Roughly chop the peppers. Cut the chives into 1-inch pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and up to half the garlic paste; season with salt and pepper. 

In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and chopped peppers; cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

STOVE: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend (you will have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula,  6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend (you will have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken, skin side down, 6 to 7 minutes on the first side, or until browned. Flip and grill 5 to 6 minutes, or until browned and cooked through. Transfer to a plate. 

Just before serving, add the shocked peas to the pot of cooked rice; stir to combine. Season with salt and pepper to taste. Serve the cooked chicken over the finished rice. Garnish with the chopped chives and aioli. Enjoy!