Chef Raul Correa

Chef Raul Correa known for his modern Latino menus, shares his Puerto Rican chicken and rice recipe prepared with Israeli couscous and served with shaved avocado.

Serves: 3 to 4 people

Ingredients:

1 cup Israeli couscous
12 oz. chicken thighs, medium diced
2 oz. chicken breast, medium diced
½ cup sofrito
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
1½ cups chicken stock with a pinch saffron

Heat the oil in a 4-quart pot over medium high heat. Season chicken with salt and pepper and sear on both sides, add the garlic and the sofrito. Cook for 4 minutes and remove. Add the stock and couscous to the pot and mix everything well. Simmer for 5 minutes or until stock is reduced; cover and steam the couscous for 4 more minutes. Garnish with cilantro leaves, serve hot with fried plantains and avocado shavings.

Ingredients:

• ½ large yellow onion
• 1 cubanelle pepper
• 2 tbsp. minced garlic
• 1 bunch of cilantro about 1 cup (leaves only)
• 8 ajíes dulces (small sweet peppers)
• 4 leaves recao
• 1 tbsp. crushed oregano
• ½ cup olive oil

Mix everything in the food processor. You can freeze the leftover sofrito and use later