You Have Reservations with Lightning 100. Today, Adam sat down with Chef Jason Slimak from St Anejo. Chef Jason shared tips on how to brine a chicken, how to surprise a guest, and how to put a Nashville twist on chicken and waffles. SPOILER ALERT: It’s Hot Chicken!
| Arroz con Pollo | Serves: 4 Cook Time: 1 Hour Prep Time: 15 Minutes Difficulty: Easy |
Ingredients: 3 1/2lbs SMF Boneless Skinless Breasts
3/4 Cup Olive Oil
1 Medium Onion, Chopped
1 Green Bell Pepper, Chopped
2 Cloves Garlic, Chopped
1 Cup Uncooked Long Grain Rice
1/4 Cup Sliced Pimiento-Stuffed Olives 2 1/2 Cups Chicken Broth
1/2 Cup Tomato Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Curry Powder
1/4 Teaspoon Pepper
1/8 Teaspoon Ground Saffron
1 Cup Frozen Green Peas Cooking Instructions: Over medium-high heat brown chicken in a skillet.
Drain chicken on paper towels. Reserve 1 tablespoon drippings from skillet. Saute onion, green pepper and garlic in drippings until tender. Stir in rice, chicken broth, tomato sauce, salt, curry powder, pepper and ground saffron.
Place chicken over rice mixture. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Add peas and olives. Place lid over skillet and cook until chicken and rice are tender.
