FOOD

PUERTO RICAN CHICKEN & RICE

PUERTO RICAN CHICKEN & RICE – Salty, tangy, savory, spicy, and a little out of this planet, or at the very least this country!

PUERTO RICAN CHICKEN & RICE

INGREDIENTS NEEDED:

— 2 Cubanelle (or Banana) peppers, ribs, and seeds removed, cut into 1-inch pieces

— 1 large white onion, cut into 1-inch pieces

— 4 cloves garlic, smashed and peeled

— 3 cups packed cilantro sprigs, plus more for serving (from 1 large bunch)

— 3 tablespoons extra-virgin olive oil

— Kosher salt and freshly ground pepper

— 1 1/2 teaspoons chili powder

— One tablespoon coriander seeds, crushed

— 1 whole chicken (3 1/2 pounds), cut into 8 pieces

— 1 3/4 cups medium-grain white rice

— One can (15 ounces (ca. 567 g)) pigeon peas, rinsed and drained

— 1 1/4 cups low-sodium chicken broth

— 1 bay leaf, preferably fresh

— 2 tablespoons capers, rinsed and drained

— 2/3 cup pimiento-stuffed olives

RECIPE INSTRUCTIONS:

Preheat oven to 350 degrees.

Combine peppers, onion, garlic, cilantro, and 1 tablespoon oil in the bowl of a food processor. 1 1/2 teaspoons salt and 1/4 teaspoon pepper, to taste. Purée until completely smooth.

Combine coriander, chili powder, 1 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Dry the chicken and season it with the spice mixture all over.

In a large, straight-sided ovenproof skillet or braiser pan, heat the remaining 2 tablespoons oil over medium-high heat. Cook, flipping once, until browned on both sides, 8 to 10 minutes, in a single layer, skin-side down. Place on a plate to cool.

Cook rice, tossing periodically, until it is nutty-smelling and opaque, 3 to 4 minutes. Cook, stirring constantly, until the cilantro mixture is mostly absorbed, about 2 to 3 minutes. In a large mixing bowl, combine the broth, 1 cup water, bay leaf, and peas. Return the chicken to the skillet, skin-sides up, with any accumulated juices in a single layer. Bring the water to a boil.

Cover and place in the oven with capers and olives scattered on top. Cook for 30 to 35 minutes, or until a thermometer put into the thickest part of the chicken (near but not touching bones) registers 165 degrees.

PLATING AND PRESENTATION:

Serve with a loaf of crusty French bread and extra cilantro on top.

More recipes :

POMPANO DUARTE RECIPE

IRISH STOUT LAMB STEW

JERK STEAK & SHRIMP OVER YELLOW RICE

LOADED BAKED POTATO SALAD

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