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Crispy Chicken Over Arroz with Cerbeza, Peas, and Peppers

Crispy Chicken Over Arroz with Cerbeza, Peas, and Peppers


  • 5 tablespoons olive oil, divided
  • 4 garlic cloves, minced and divided
  • Juice of 2 lines
  • Juice of 2 lemons
  • 1 teaspoon adobo from chipotles in a can
  • 1 teaspoon oregano
  • 2 teaspoons fresh chopped thyme
  • 1 1/2 teaspoons ground cumin, divided
  • 4 chicken thighs, skin removed
  • Gluten-free panko breadcrumbs
  • 1 yellow onion, peeled and 1/8 inch diced
  • 1 cup seeded, red bell pepper, 1/8 inch diced
  • 1/2 cup seeded, green bell pepper, 1/8 inch diced
  • 1 1/2 cups short grain brown rice
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 2 tablespoons Italian parsley, chopped fine
  • 2 tablespoons cilantro chopped fine
  • 1 bottle of your favorite pilsner
  • 1 cup green olives with pimentos
  • 1 cup fresh cooked or frozen peas
  • 1 tablespoon your favorite hot sauce
  • Asparagus, ends trimmed



    1. Heat the oil in a pan over medium heat, add the garlic. Shake the pan until golden, season with salt, and remove from the heat. Add the juices and adobo. Mix well. Add the herbs and spices.
    2. Pour into a bowl. Marinate the chicken thighs for a few hours or overnight, if possible.
    3. Remove the chicken from the marinade and place into the panko breadcrumbs, press the breadcrumbs firmly onto the chicken. Place on a cookie sheet and bake at 350F for about 50 minutes then raise the heat to 375 and bake for another 15 minutes or until golden.

    Arroz con Pollo Flavor

    1. Heat the oil in a large, deep, heavy-bottomed skillet over medium heat. Add the onions, red peppers, and green peppers, and garlic and cook, stirring, until softened, 5 minutes. Add the rice and spices and keep stirring about 3 minutes. Stir the tomato paste, stirring vigorously until coated. Stir in the stock. Add herbs. Bring the mixture to a simmer, and let simmer for 5 minutes. Stir in the olives, peas, beer and hot sauce.
    2. Cover and cook until the broth is largely absorbed by the rice, about 45-50 minutes.
    3. Uncover the skillet, add the asparagus to the top and let simmer until the liquid is almost completely reduced, about 5 minutes.


    • Recipe provided by Chef Michelle Bernstein of Michy's.


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