PUERTO RICAN CHICKEN

PUERTO  RICAN  CHICKEN:

INGREDIENTS:        ( serves 2)

1/2   medium green bell pepper, seeded and cubed

4    medium cloves garlic, peeled

1/2   small onion, peeled and quartered

1    small tomato, cored and cut into quarters

1/2  cup  coriander leaves, plus 2 tbsp for garnishing

1/2   cubanelle pepper, seeded and cubed

Salt and freshly ground pepper

1  tbsp  olive oil

2  chicken breast halves ( about 450g total)

                                    skin removed

1/2  cup  long-grain white rice

1/2  cup  non-alcoholic beer

1  cup  frozen peas

1  cup  sweet pimentos, sliced

METHOD:

• Place bell pepper, garlic, onion, tomato, 1/2 cup coriander leaves and cubanelle pepper in a blender or food processor; blend until mixed.  Add salt and pepper to taste. Set aside.
• Heat oil in a large, nonstick skillet and brown chicken on all sides.  Add rice and saute for 1 minute.  Add non-alcoholic beer, vegetable mixture and 1/2 cup water. Bring to a simmer, lower heat and cook for 15 minutes.  Add peas and pimentos. Cook for 5 minutes. Season to taste. Sprinkle with remaining coriander.