What’s Cooking: Braised Chicken

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Feast your eyes on Chef Eddie’s braised chicken with rice. Chef Eddie Perdomo of Weekapaug Inn’s The Restaurant shares the recipe for this month’s What’s Cooking feature.

Braised Chicken with Rice & Peas

  1. Sofrito

    Red Bell Peppers 2ea
    Spanish Onion 1ea
    Garlic Cloves 4ea
    Tomatoes 2ea
    Cilantro 1 bunch
    Parsley ½ bunch

Puree all ingredients and use in following recipes. 1 cup will be for the rice and 2 cups will be for the chicken.

2. Rice

Rice 1c
Water 2c
Peas 1c
Bay Leaf 1ea
Olive 1/4c
Olive Brine 2T
Sofrito 1c
Sale to taste

Sautée sofrito in pan on medium heat. Add rice and sauté until toasted. Add peas, olives, olive brine, and bay leaf. Season with salt then cover with water. Turn heat on high. Once water comes to a boil, reduce heat to low and cover. Cook for 30-45 minutes.

3. Braised Chicken

Chicken (bone in) 4lb
Tomato Paste 1/2c
White Wine 1/4c
Onion, peeled and diced 1ea
Carrot, peeled and diced 1ea
Bay Leaf 2ea
Thyme 2oz
Parsley 2oz
Black Peppercorn 1T
Coriander Seed 2T
Whole Cumin 1T
Sofrito 2c
Chicken Stock 3qt
Salt to taste

In a hot pan, sear chicken in minimal oil. Remove chicken and turn down heat. Add sofrito and tomato paste. Stir and add onion, celery and carrot. Turn up heat. Add aromatics. Stir, season with salt, and add chicken stock. Put chicken back in pot. Once pot comes up to boil, turn down and let simmer. Cover and cook for 45 minutes. Chicken will be fork tender.

To Serve: serve rice with chicken and reserve braising liquid for sauce.

Hungry for more? Discover the summer flavors at The Restaurant this month or make a reservation today.