trevordayschool

TREVOR CULINARY COLLECTION 13 ENTREE DIRECTIONS Chicken: 1. Season both sides of chicken breasts on the bone with salt and pepper, including under the skin. 2. Roast in a 385 degree oven for 45–60 minutes. 3. Let cool. W hile the chicken is roasting in the oven...make the sofrito, then cook the rice. Sofrito for the rice: 1. Make a sofrito with the garlic, shallot, cilantro, tomato, bell pepper by blending ingredients together with ¼ of cup of broth/water; add salt and pepper to your taste. Rice: 1. Heat olive oil at medium heat in a large stockpot or Dutch oven. 2. Once the olive oil is hot, add sofrito, cook for about 3–5 minutes. 3. Stir in the rice with a wooden spoon, let it sauté for 3–5 minutes. 4. Pour in the chicken broth and turn up the heat until the broth begins to boil. 5. Feel free to either add a packet of Sazón or a sprinkling of it (for color and taste). Or you can omit it. 6. Reduce the heat to low and cover the pot with a lid. Cook until the water is absorbed and rice is tender, about 15–20 minutes. 7. Fluff the rice with a metal fork. Add peas, carrots, and olives and cover. Chicken: 1. Once the chicken breasts are roasted and cooled (about 15 minutes after roasting), remove skin and shred the chicken breast. I like to pour the chicken juices from the roasting pan onto the shredded chicken and season with salt and pepper to taste. 2. Add the shredded chicken to the rice. 3. Serve with lime wedges. My kids squeeze the lime wedges over the rice, enjoying the brightness that the lime brings to the dish. Abuelita's Arroz con Pollo Bermejo-Vaz Family Nello '28 and Delfina '29 This is an easy recipe to make. I like to serve it for dinner with a side of veggies, avocado slices, and a salad, then reheat the leftovers as a side dish a few days later. Each time I make this recipe, it transports me to my Abuelita's kitchen in Costa Rica. INGREDIENTS 2 chicken breasts on the bone 2 cups of Jasmine rice rinsed 3 ¼ cups of chicken bone broth 1 garlic clove mashed 1 small shallot diced 1 medium tomato cubed Sprigs of cilantro (a few) 1 cubed red, yellow, or orange bell pepper 10–15 pimiento stuffed olives (if you wish) ¼ cup of peas (if you wish) ¼ cup of diced carrots (if you wish) 2 tablespoons each of olive oil, salt, pepper, and adobo seasoning to taste lime wedges

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