Crispy Chicken over Arroz con Cerbeza, Peas, and Peppers
Amount Per Serving
Calories from Fat 1505
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 96g
Total Carbohydrates 336g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Juice of 2 limes
- Juice of 2 lemons
- 1 teaspoon adobo from chipotles in a can
- 1 teaspoon oregano
- 2 teaspoon fresh chopped thyme
- 1 teaspoon ground cumin
- 4 chicken thighs, skin removed
- Gluten-free panko breadcrumbs
- 3 tablespoons olive oil
- 1 yellow onion, peeled and 1/8 inch diced
- 1 cup seeded, red bell pepper, 1/8 inch diced
- ½ cup seeded, green bell pepper, 1/8 inch diced
- 2 garlic cloves, minced
- 1 ½ cups short grain brown rice
- 1 tablespoon sazon completa
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 2 tablespoons Italian parsley, chopped fine
- 2 tablespoons cilantro chopped fine
- 1 bottle of your favorite pilsner
- 1 cup green olives with pimentos
- 1 cup fresh cooked or frozen peas
- 1 tablespoon of your favorite hot sauce
- Asparagus, ends trimmed
- Heat the oil in a pan over medium heat, add the garlic. Shake the pan until golden, season with salt and remove from the heat. Add the juices and adobo. Mix well. Add the herbs and spices.
- Pour into a bowl. Marinate the chicken thighs for a few hours or overnight, if possible.
- Remove the chicken from the marinade and place into the panko breadcrumbs, press the breadcrumbs firmly onto the chicken. Place on a cookie sheet and bake at 350F for about 50 minutes then raise the heat to 375 and bake for another 15 minutes or until golden.
- Heat the oil in a large, deep, heavy-bottomed skillet over medium heat. Add the onions, red peppers, and green peppers, and garlic and cook, stirring, until softened, 5 minutes. Add the rice and spices and keep stirring about 3 minutes. Stir the tomato paste, stirring vigorously until coated. Stir in the stock. Add herbs. Bring the mixture to a simmer, and let simmer for 5 minutes. Stir in the olives, peas, beer and hot sauce. Cover and cook until the broth is largely absorbed by the rice, about 45-50 minutes.
- Uncover the skillet, add the asparagus to the top and let simmer until the liquid is almost completely reduced, about 5 minutes.
- Michelle Bernstein
- Co-Owner/Head Chef, Michy's and Crumb on Parchment
- Her sunny smile brightens up TV screens across the country; her charisma is undeniable and her cuisine sublime. Chef Michelle Bernstein, a Miami native of Jewish and Latin descent, has dazzled diners and critics alike. “My food isn’t heavy handed or unnecessarily complicated,” says Bernstein, a James Beard Award winner (Best Chef South 2008) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008). “You don’t need heavy handed technique and over the top presentations to make a dish work. To me it’s all about the amazing ingredients I’ve loved most of my life, layered flavors and simplicity. My style of cooking is based on the honest, soulful cooking I remember from my childhood. I cook food I love and believe that love translates to the diners.”
America Cooks With Chefs http://www.americacookswithchefs.com/