PUERTO RICAN STYLE CHICKEN AND RICE

Puerto Rican Style Chicken and Rice image

A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.

Provided by Chef Kate

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

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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 tomatoes, 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)

Steps:

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).
Add salt and pepper to taste and set aside.
Heat oil in a large, nonstick 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.
Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
Add the peas and pimentos and cook 5 more minutes.
Add salt and pepper to taste.
Sprinkle with remaining cilantro and serve.

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