Chef Miguel Rivas of Lexington’s Brasabana restaurant plates up childhood memories with this robust chicken and rice dish.
Ingredients:
3 pounds chicken thighs, cut into small cubes
1 large onion, diced
1 green pepper, diced
1 tablespoon garlic, chopped
1⁄2 cup tomato paste
1⁄2 cup white wine
51⁄2 cups water
Salt to taste
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1 bay leaf
1⁄2 teaspoon saffron
5 cups long grain rice
1 cup frozen peas
Vegetable oil
Preparation:
- In a large stockpot or rondeau on high, heat enough oil to coat the bottom of the pan. Add chicken, onions, peppers and garlic. Cook until chicken is golden brown, about 20 minutes.
- Add tomato paste, wine and water. Bring to a boil. Add salt to taste and cumin, oregano, bay leaf and saffron. Stir together and then add rice. Cook over medium until liquid is almost evaporated, about 10 minutes.
- Add peas, reduce heat, cover and cook until rice is tender, about 30 minutes. Remove from heat and let rest 10 minutes before serving.
Serve with seared chicken breast or chicken quarters, avocado salad, tostones (fried plantain slices) or crispy verduras (vegetables).