Monday, January 17, 2011

Puerto Rican Chicken in Green Sauce

I was feeling all domestic today so I threw my apron on and decided to actually cook something.

I found this recipe in Food & Wine's December 2010 issue and I thought it sounded so great because I love cilantro! I was intoxicated by the smell of my food processor blending all of these veggies together. I love using this machine because it makes life so much easier....except for the fact that it lives in the hall closet in my little apartment.

I decided to leave the jalapeno seeds in because I was making this for me and my husband and the children wouldn't be eating it. It is nice and spicy! I think if you leave them out you could serve it to your kids.

I also won't use drumsticks again. It took forever for the them to cook. The boneless thighs were ready long before the drumsticks. If you're using bone in chicken...use the new cook times that I've indicated in the recipe. I also recommend cutting the chicken into smaller piece so that it's easier to eat.

This dish is delicious with lots of salt and lime.  Kind of like Jose Cuervo.  



Puerto Rican Chicken in Green Sauce
adapted from Food and Wine December 2010
my changes in italics

4 skinless, boneless chicken breasts, cut into 1 inch chunks
4 skinless, boneless chicken thighs, cut into 1 inch chunks
Salt and freshly ground pepper
1 teaspoon ground cumin
4 cups packed cilantro leaves
6 garlic cloves, halved
2 large jalapeƱos, seeded and chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups chicken stock or low-sodium broth
1 1/4 pounds medium red skinned potatoes, cut in half and then sliced 1/4 inch thick
6 limes, cut in wedges
Steamed rice and lime wedges, for serving


Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.


Meanwhile, in a food processor, combine the cilantro, garlic, jalapeƱos, onion, red and green bell peppers, wine and 2 tablespoons of the olive oil and puree.


Transfer the puree to a slow cooker and stir in the chicken stock. Add the chicken. Cover and cook on high for 1 hour and 45 minutes 2 hours and 15 minutes, shifting the chicken a few times, until the chicken is cooked through.


Stir the remaining 1 tablespoon of olive oil into the stew. Season the potatoes with salt and pepper and nestle them into the stew. Cover and cook on high, shifting the potatoes a few times, until tender, about 30 minutes 45 minutes. Season the stew with salt and pepper.


Spoon the potatoes into shallow bowls and drizzle with olive oil. Arrange the chicken on the potatoes and ladle the sauce all around. Put in a bowl and serve with rice and lime wedges.