By: Executive Chef Raúl Correa

Zest at the San Juan Water Beach Club Hotel

arroz con pollo hr

Ingredients (Serves 2):

  • 1 cup Israeli couscous
  • 2 Chicken legs with thigh
  • ½ cup sofrito
  • 1 teaspoon garlic, chopped
  • 1/4 teaspoon black pepper
  • 1 teaspoon of salt
  • ½ cup vegetable oil
  • 1½ cups chicken stock with a pinch saffron

 

Directions:

Heat the oil in a 4-quart pot over medium high heat. Season chicken with salt and pepper and sear and cook for 8 minutes on both sides until chicken is cooked. Add the garlic and the sofrito. Cook for 4 minutes and remove.

Add the stock and uncooked couscous to the pot and mix everything well. Cook for 5 minutes in medium heat. Simmer for 5 minutes or until stock is reduced; cover and steam the couscous for 4 more minutes. Garnish with cilantro leaves, serve hot with fried plantains and avocado shavings.

¡Buen Provecho!