Fred Tasker’s wine suggestion: Puerto Rican Chicken and Rice: A flavorful combination. I’d try a soft, red shiraz from Australia.
Helpful hints:
• The sofrito recipe below makes about 1 1/2 cups sauce.
• White wine or chicken broth can be substituted for the beer.
Countdown:
• Make the sofrito.
• Brown chicken.
• Complete the dish.
Shopping list:
Here are the ingredients you’ll need for tonight’s Quick Fix Dinner.
To buy: 2, 8-ounce chicken breasts with bone, 1 package white long-grain rice, 1 bottle beer, 1 package frozen peas, 1 container sliced sweet pimentos, 1 cubanelle pepper, 1 tomato, 1 bunch cilantro, and 1 cubanelle pepper or other mildly hot pepper,
Staples: olive oil, garlic, onion, salt and black peppercorns.
Puerto Rican Chicken and Rice
Recipe by Linda Gassenheimer
1/2 cup green bell pepper cut into large cubes
4 medium garlic cloves, peeled
1 cup peeled and quartered onion
1/2 cup tomato quarters
1/2 cup cilantro leaves, plus 2 tablespoons for garnish
1/2 cup seeded cubanelle pepper cut into large cubes
Salt and freshly ground black pepper
1 Tbsp. olive oil
2 8-oz. chicken breasts with bone, skin removed
1/2 cup long-grain white rice
1/2 cup water
1/2 cup beer
1 cup frozen peas
1 cup sliced sweet pimentos
Make the sofrito. Place green bell pepper, garlic, onion, tomato, 1/2 cup cilantro leaves and cubanelle pepper in a blender or food processor. Blend until mixed. Add salt and pepper to taste. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown on all sides, about 5 minutes. Add the rice and saute 1 minute. Add the water, beer and sofrito. Bring to a simmer, lower the heat to medium and cook 15 minutes. Do not let the liquid come to a boil. Add the peas and pimentos. Cook 5 more minutes. Add salt and pepper to taste. Sprinkle remaining 2 tablespoons cilantro on top and serve.
Per serving: 523 calories (19 percent from fat), 11.3 g fat (1.9 g saturated, 6 g monounsaturated), 95 mg cholesterol, 37.8 g protein, 63.5 g carbohydrates, 8.2 g fiber, 95 mg sodium.
Yield 2 servings
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