Bite with Belkys: Roasted Red Pepper Stuffed With Chicken Paella from El Pimiento

The Chef: Mylo Gonzalez

The Restaurant: El Pimiento

The Dish: Roasted Red Pepper stuffed with Chicken Paella

Ingredients:
4 whole red peppers
2 Tbs of olive oil
1/2 a yellow onion, chopped in cubes
1/2 a red pepper, chopped in cubes
2 bay leaves
1 tsp of minced garlic
1/2 the breast of a whole chicken, skinless and boneless, cut into cubes
salt and pepper, to taste
2 Tbs of complete seasoning
6 strands of saffron
1 cup of albarino or white table wine
1 Tbs of chicken base
2 cups of cooked yellow rice
1 can of sweet peas, drained and rinsed
2 oz of manchego cheese, sliced

Method of Preparation:
-Begin by cutting off the top of the red peppers and carefully removing the seeds. Then, roast the peppers with the tops in a 420 degree oven for 20 minutes.

-In the meantime, start preparing the chicken paella. Sauté onions, red pepper, bay leaves and garlic in a little olive oil.

-Next, marinate the chopped chicken with salt, pepper and complete seasoning. Toss the chicken into the veggies or Spanish sofrito.

-Now, add a little saffron, white wine and simmer.

-Dissolve the chicken base in a little water and pour into the pan. Let it cook for another ten minutes. After, add in yellow cooked rice and cook for another five minutes.

-Lastly, throw in sweet peas and mix it all together.

-Then, stuff the chicken paella inside the roasted peppers and bake for 30 minutes in a 350 degree oven. Once, its ready top the peppers with a couple slices of cheese, cover them with the tops and bake again until the cheese is melted.

To Plate:

You can garnish with paprika, peas, parsley and a drizzle of olive oil.

Serving Suggestion: Sangria

Serves: 4

Take a copy of the recipe to the restaurant and receive a buy one, get one free pitcher of sangria on Thursday nights. (Valid for one month from today)

FOR MORE INFORMATION:
El Pimiento
16403 NW 67th Ave.
Miami Lakes, FL 33014
(305) 826-8181
www.elpimiento.net