(WSVN) - A chef is serving up good food and fun at his South Florida restaurant. Time to grab a Bite With Belkys.
The Chef: Hugo Mendoza
The Restaurant: El Santo
The Dish: Arroz con Pollo
1 cup basmati rice
1 oz diced carrots
1 oz green peas
1 oz Peruvian corn
1 tsp chopped garlic
2 oz cilantro base (cilantro, salt, pepper, olive oil, garlic blended in food processor until smooth)
1 oz julienned red peppers
2 oz chicken base reduction
salt and pepper to taste
half organic chicken
3 oz aji amarillo aioli (aji amarillo, garlic, mayo)
Method of Preparation:
- In a pan, add olive oil and allow it to warm.
- Add garlic, steamed carrots, green peas and corn. Let it sauté and soften before adding the cilantro base.
- Add rice (pre-cooked with oil and garlic), and chicken stock. Reduce heat to low, and allow to simmer until liquid is reduced.
- Marinate chicken for 24 hours before seasoning and searing on grill. Finish in oven.
Serve rice on plate, top with chicken. Serve with salsa criolla and aji amarillo aioli on side.
1620 SW 8th St.
Miami, FL 33135
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