Arroz con Pollo/ El Santo

(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
salsa criolla
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.

To Plate:
Serve rice on plate, top with chicken. Serve with salsa criolla and aji amarillo aioli on side.

El Santo
1620 SW 8th St.
Miami, FL 33135

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