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 jalapeños, 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, jalapeños, 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.

Wynkoop Brewing Co.

A few months ago we were traipsing around Downtown Denver because we were participating in a scavenger hunt for Denver Arts Week and it brought us to Wynkoop Brewing Co.  We were hungry so instead of just having a pint of beer we decided to eat lunch.

I love cheese steak sandwiches so I was really excited to see one on the menu.  The thinly sliced steak was really well seasoned and the onions, peppers and mushrooms were tender and juicy.  Fabulous cheesy goodness!  I ate all of it and most of the fries too.  I was hoping that all of the walking would counter-balance the calories.

My husband was in the mood for breakfast so he ordered from the brunch menu.  He loved his Eggs Benedict and even ordered a side of pancakes.  It went great with his beer.  Weirdo.

We had the kids with us and they ordered a root beer and the kids Mac and Cheese.  As soon as it came to the table I knew I was going to be eating some of their meal too because it was made with white cheese.  I was almost reluctant to let them eat it because if they really liked it...they may never eat the boxed Mac and Cheese again!

By the way, they also make an adult sized version with beer bread crumbs and you can add chicken or sausage to it.  YUM!

Wynkoop Brewing Co.
1634 18th Street
Denver, CO 80202
303.297.2700
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Denver Restaurant Week 2011

I feel like I've been waiting my WHOLE life for this.

Or at least 4 years....since I moved away to the land of canned and bland food. (Utah)

February 26 - March 11 2011 is Denver Restaurant Week.  Wait a minute.  Isn't that TWO weeks?

Here is the List of Restaurants for Denver Restaurant Week! If you click on the bars at the top of the Denver.org website..you can look for restaurants by neighborhood and by cuisine.  Participating restaurants will offer a multi-course dinner for the fixed price of $52.80 for two or $26.40 for just one person.

It's going to be hard for me to choose between:

Argyll Gastro Pub

Le Central French Restaurant

CRU Wine Bar

Euclid Hall Bar and Kitchen

Venue

Strings

D Bar Desserts

Mikuni Japanese Restaurant

 240 Union

I may have to put them all in a hat and pick one....or visit them all!