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Zest-Style “Arroz con Pollo” by Chef Raul Correa

Serves: 3 to 4 people

Ingredients:

• 1 cup Israeli couscous
• 12 oz. chicken thighs, medium diced
• 2 oz. chicken breast, medium diced
• ½ cup sofrito
• 1 teaspoon garlic, chopped
• 1 teaspoon black pepper
• 1 tablespoon salt
• ½ cup vegetable oil
• 1½ cups chicken stock with a pinch saffron

Heat the oil in a 4-quart pot over medium high heat. Season chicken with salt and pepper and sear on both sides, add the garlic and the sofrito. Cook for 4 minutes and remove. Add the stock and couscous to the pot and mix everything well. Simmer for 5 minutes or until stock is reduced; cover and steam the couscous for 4 more minutes. Garnish with cilantro leaves, serve hot with fried plantains and avocado shavings.

SOFRITO

Ingredients:

• ½ large yellow onion
• 1 cubanelle pepper
• 2 tbsp. minced garlic
• 1 bunch of cilantro about 1 cup (leaves only)
• 8 ajíes dulces (small sweet peppers)
• 4 leaves recao
• 1 tbsp. crushed oregano
• ½ cup olive oil

Mix everything in the food processor. You can freeze the leftover sofrito and use later.