Arroz con Pollo

23

Apr
2018

Zest-Style “Arroz con Pollo”

RECIPE

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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.

INGREDIENTS

PREPARATION

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.

SOFRITO INGREDIENTS

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

PREPARATION

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