Cafe La Trova - Michelle Bernstein Headshot, credit Michael Pisarri.jpg

(Michael Pisarri)

Chef Michelle Bernstein

Café La Trova’s Arroz con Pollo

Secrets from chef Michelle Bernstein’s kitchen

by ,

Cafe La Trova - Arroz con Pollo, Photo by Michael Pisarri.jpg

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)



Hispanic, Latino, Cuban