4-6 ×
4 tbsp. olive oil
1 cup tiny diced Spanish onion
1 red bell pepper, tiny-diced (no seeds)
1 green bell pepper, tiny-diced (no seeds)
Salt and pepper
1 whole small to medium-size chicken, patted dry with paper towels, cut into 8 pieces – legs, thighs and breasts cut in half
2 cups Valencia rice
2 cups chicken broth or stock
1/3 cup dry white wine
4 tbsp. unsalted butter, cut into 8 pieces
1 heaping teaspoon saffron threads steeped in 2 tablespoons boiling water for 5 minutes (don’t drain)
1 tbsp. of Sazón Completa (available in Latin markets), optional
1/2 tsp. ground cumin
1/2 teaspoon ground turmeric
2 tbsp. tomato paste
1 tbsp. minced garlic
1 tbsp. finely chopped flat-leaf parsley leaves
1 tbsp. finely chopped cilantro leaves
2 cups of your favorite pilsner or pale ale-style beer, divided
1 cup green olives, preferably stuffed with pimientos (plus more for garnish)
1 cup frozen peas
1 tsp. of your favorite hot sauce (I like Cholula’s)
Welcome to another delicious edition of Chefs Share, where we highlight restaurant recipes from your favorite chefs.
This month’s recipe comes from Café La Trova’s Michelle Bernstein, who needs no introduction if you know anything about Miami’s food scene. The James Beard award-winning chef is responsible for the tasty Cuban cuisine at this Little Havana gem, and has been involved with Cena, Michy’s, Sra. Martinez and other beloved dining concepts over the years. And the restaurant’s bar is run by world-famous mixologist Julio Cabrera, so don’t leave without a cocktail next time you visit.
Bernstein is sharing her mom’s recipe for arroz con pollo (chicken and rice), and had this to say about the beloved family staple:
“There are so many versions of arroz con pollo – and it changes from country to country and cook to cook. All I can tell you is that I haven’t tasted better; neither have so many of our guests that have praised her for its goodness. It’s shiny, bright, creamy and full of zest, just like mom.”
Enjoy!
PREPARATION
- Preheat oven to 375º F.
- Heat oil in large, deep, heavy-bottomed skillet (like a deep cast iron pan or caldero) over medium-high heat.
- Add onions and peppers and cook, stirring until softened, 3-4 minutes; make room to place chicken in pan.
- Evenly season chicken parts and place skin-side down in pan; brown on both sides, 4-5 minutes per side.
- Add rice to pan and stir 1-2 minutes; add stock, wine, butter, saffron liquid, Sazón Completa (if using), cumin, turmeric and tomato paste and cook, stirring to coat the other ingredients with paste, 3-4 minutes.
- Add garlic, parsley, cilantro and 1 cup of beer; season rice with salt and pepper, bring mixture to a simmer, and cook 5 minutes.
- Stir in olives, peas and hot sauce; cover and place skillet in oven until broth is largely absorbed by rice, about 20 minutes.
- Carefully, with pan still in oven, pull out rack just a bit, uncover pan and add remaining beer to skillet – don’t stir! – cover again and cook until beer is substantially absorbed by rice and chicken is completely cooked through, about 15 minutes.
- Remove skillet from the oven; place on burner over medium heat, uncover and let simmer until liquid is almost completely reduced, about 5 minutes.
- Garnish with additional Spanish olives if desired, and serve straight from the skillet.