Puerto Rican Style Chicken and Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili. Ingredients:
1/2 green bell pepper, medium, seeded and cut into cubes |
4 garlic cloves, peeled |
1/2 onion, small. peeled and quartered |
1 small tomato, cored and cut into quarters |
1/2 cup fresh cilantro leaves, plus |
2 tablespoons fresh cilantro, for garnish (divided use) |
1/2 cubanelle pepper, seeded and cubed |
salt & freshly ground black pepper |
1 tablespoon olive oil |
1 lb skinless chicken breast, skin removed (two breast halves, bone-in) |
1/2 cup long-grain white rice |
1/2 cup beer (may substitute wine or stock) |
1 cup frozen peas |
1 cup pimiento, slicd (sweet) |
Directions:
1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
2. Add salt and pepper to taste and set aside.
3. Heat oil in a large, nonstick skillet over medium-high heat.
4. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
5. Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
6. Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
7. Add the peas and pimentos and cook 5 more minutes.
8. Add salt and pepper to taste.
9. Sprinkle with remaining cilantro and serve.
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