Layers and Layers and Layers of Flavor!

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Salty, Tangy, Savory, Spicy and just a little bit out of this world or at least this country!

Puerto Rican Chicken and Rice

Serves 6
Total time: 1 hour 15 mins

Ingredients

2 Cubanelle (or Banana) peppers, ribs and seeds removed, cut into 1-inch pieces

1 large white onion, cut into 1-inch pieces

4 cloves garlic, smashed and peeled

3 cups packed cilantro sprigs, plus more for serving (from 1 large bunch)

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 tablespoon coriander seeds, crushed

1 1/2 teaspoons chili powder

1 whole chicken (3 1/2 pounds), cut into 8 pieces

1 3/4 cups medium-grain white rice

1 1/4 cups low-sodium chicken broth

1 bay leaf, preferably fresh

1 can (15 ounces) pigeon peas, rinsed and drained

2 tablespoons capers, rinsed and drained

2/3 cup pimiento-stuffed olives

Preparation

Preheat oven to 350 degrees. 

In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.

In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. 

Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-side down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. 

Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. 

Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. 

Plating/Presentation

Serve, garnished with more cilantro and a loaf of crusty French bread.

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