GotGarlic
Chef Extraordinaire
Puerto Rican-style Chicken and Rice
Serves 2.
1/2 medium green bell pepper, seeded and cut into cubes
4 medium garlic cloves, peeled
1/2 small onion, peeled and quartered
1 small tomato, cored and cut into quarters
1/2 cup cilantro leaves, plus 2 tbsp. for garnish
1/2 cubanelle pepper, seeded and cubed
Salt and freshly ground black pepper
1 tbsp. olive oil
2 bone-in chicken breast halves (about 1 lb. total), skin removed
1/2 cup long-grain white rice
1/2 cup beer
1 cup frozen peas
1 cup sliced sweet pimentos
Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed. Add salt and pepper to taste. Set aside.
Heat oil in a large skillet over medium-high heat. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute. Add the beer, sofrito (vegetable mixture) and 1/2 cup water. Scrape up browned bits from the bottom of the pan. Bring to a simmer, lower the heat and cook for 15 minutes. Don't let the liquid boil. Add the peas and pimento. Cook 5 more minutes. Add salt and pepper to taste. Sprinkle with remaining cilantro and serve.
Serves 2.
1/2 medium green bell pepper, seeded and cut into cubes
4 medium garlic cloves, peeled
1/2 small onion, peeled and quartered
1 small tomato, cored and cut into quarters
1/2 cup cilantro leaves, plus 2 tbsp. for garnish
1/2 cubanelle pepper, seeded and cubed
Salt and freshly ground black pepper
1 tbsp. olive oil
2 bone-in chicken breast halves (about 1 lb. total), skin removed
1/2 cup long-grain white rice
1/2 cup beer
1 cup frozen peas
1 cup sliced sweet pimentos
Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed. Add salt and pepper to taste. Set aside.
Heat oil in a large skillet over medium-high heat. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute. Add the beer, sofrito (vegetable mixture) and 1/2 cup water. Scrape up browned bits from the bottom of the pan. Bring to a simmer, lower the heat and cook for 15 minutes. Don't let the liquid boil. Add the peas and pimento. Cook 5 more minutes. Add salt and pepper to taste. Sprinkle with remaining cilantro and serve.
