Atlas Masterclass

COLOMBIAN CHICKEN, RICE, SOFRITO, BLISTERED BEANS

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

INGREDIENTS‭:‬

Chicken drumsticks

Sofrito

Spiced pumpkin seeds

Green beans

White onion

Coriander

Capsicum (any colour)

Rice

Lemon

 

YOU’LL NEED‭:‬ Medium saucepan, bowl, medium frying pan, baking pan, chopping board, knife, colander or sieve

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed) salt

ALLERGENS: Garlic, onion

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly. Use a large baking pan if cooking for 4 or 6.

 

METHOD:

1. Preheat oven to 210 degrees

2. Brown the drumsticks: Heat a splash of oil in a medium frying pan. Add the drumsticks, turning to brown all sides. Remove from  the pan to rest.

3. Par-cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Cook for 3 minutes until partially cooked. Strain the rice.

4. Cook the arroz con pollo: Roughly chop half the capsicums and half  the onion. Cook the sofrito in a medium frying pan with the chopped capsicums and onion for approximately 5 minutes or until vegetables are cooked. Add the par-cooked rice to the frying pan with enough water to  just cover the rice grains. Pour the sofrito and rice into a baking pan and spread evenly. Add the chicken on top of the sofrito and put  into the preheated oven for 20 minutes until rice is cooked through.

5. Make the salad: Thinly slice the remaining capsicums and onion. Roughly slice the coriander. Combine all salad ingredients in a serving bowl with a squeeze of lemon.

6. Cook the beans: Heat a splash of oil in a medium frying pan over a hot flame. When hot, add the beans and cook until blistered and charred.

7. To serve up: Serve the arroz con pollo (chicken and rice) in the baking pan with a squeeze of lemon, alongside the salad. Place the beans in a separate serving dish and  sprinkle with the pumpkin seed mix.

 

VEGETARIAN METHOD:

1. Preheat oven to 210 degrees

2. Char the capsicums: Place a capsicum per person directly onto the gas flame. Turn often until skin has blistered and blackened. Take off the flame and remove black skin. If you prefer, the capsicums can also be roasted in the oven. Once cooked, slit the capsicums down the side and remove seeds and core. Spoon cheese mixture into the capsicums.

3. Par-cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Cook for 3 minutes until partially cooked. Strain the rice.

4. Cook the rice and capsicums: Roughly chop half the remaining capsicums and half of the onion. Cook the sofrito in a medium frying pan with the chopped capsicums and onion for approximately 5 minutes or until the vegetables are cooked. Add the par- cooked rice to the frying pan with enough water to just cover the grains. Pour the sofrito and rice into a baking pan and spread evenly. Place into the pre heated oven for 15 minutes. Place the stuffed capsicums onto the rice and bake a further 5 minutes or until the rice is cooked through and the cheese has melted.

5. Make the salad: Thinly slice the remaining capsicum and onion. Roughly slice the coriander. Combine all salad ingredients in a serving bowl with a squeeze of lemon.

6. Cook the beans: Heat a splash of oil in a medium frying pan over a hot flame. When hot, add  the beans. Cook until blistered and charred.

7. To serve up: Serve the stuffed capsicum in the baking pan with a squeeze of lemon, along side the salad. Place the beans in a separate serving dish and sprinkle with the pumpkin seed mix.

For downloadable pdf version, click here.