Puerto Rican Chicken and Rice

  • 2 Cubanelle peppers, ribs and seeds eliminated, cut into 1-inch pieces
  • 1 enormous white onion, cut into 1-inch pieces
  • 4 cloves garlic, crushed and stripped
  • 3 cups pressed cilantro twigs, in addition to something else for serving (from 1 enormous pack)
  • 3 tablespoons extra-virgin olive oil
  • Fit salt and newly ground pepper
  • 1 tablespoon coriander seeds, squashed
  • 1 1/2 teaspoons bean stew powder
  • 1 entire chicken (3 1/2 pounds), cut into 8 pieces
  • 1 3/4 cups medium-grain white rice
  • 1 1/4 cups low-sodium chicken stock
  • 1 cove leaf, ideally new
  • 1 can (15 ounces) pigeon peas, flushed and depleted
  • 2 tablespoons escapades, washed and depleted
  • 2/3 cup pimiento-stuffed olives

    Stage 1
    Preheat broiler to 350 degrees. In the bowl of a food processor, join peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.

    Stage 2
    In a little bowl, join coriander, stew powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Wipe chicken off and prepare done with flavor blend. Heat staying 2 tablespoons oil in a huge, straight-sided ovenproof skillet or braiser dish over medium-high. Add chicken in a solitary layer, skin-sides down, and cook, flipping once, until sautéed on the two sides, 8 to 10 minutes. Move to a plate. Add rice to skillet; cook, blending sporadically, until nutty-smelling and hazy, 3 to 4 minutes. Mix in cilantro combination and cook until generally assimilated, 2 to 3 minutes. Mix in stock, 1 cup water, sound leaf, and peas. Return chicken and any collected juices to skillet in a solitary layer, skin-sides up. Heat to the point of boiling. Dissipate escapades and olives up and over, then cover and move to broiler. Cook until a thermometer embedded into thickest piece of chicken (close however not contacting bones) peruses 165 degrees, 30 to 35 minutes. Serve, embellished with more cilantro.

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