The Chicken Experience: A Guest Post by a Fellow Cuban!

Chicken and Rice

Ingredients:

• 1 cup basmati rice
• 2 cups chicken stock
• 1 pinch sea salt
• 1 pinch Spanish Saffron
• Sunflower oil

Method:

In a saucepan, bring the rice, stock, and sea salt to a simmer. Cook for 8 minutes, stirring frequently. Strain the rice thorough a fine mesh strainer. Preheat the oven to 170 F. In a glass bowl, mix the rice with the saffron. Spread the rice in one thin layer on a parchment lined sheet pan. Dry the rice in the oven for 50 minutes.

In a heavy bottom pan, bring the sunflower oil to 375 F. In batches, fry the rice. It should puff as soon as it hits the oil. Allow the puffed rice to completely cool and set aside.

Stuffed Chicken Legs

Ingredients:

• Organic chicken legs – boned and skinned. (skin reserved for garnish)
• Ground chicken sausage
• Granny smith apples – peeled and cored
• Thyme
• Center cut bacon

Method:

In a food processor, pulse the apples finely. In a glass bowl, mix the chicken sausage, apples, and thyme.

Put down a piece of aluminum foil on a cutting board. Lay down four strips of bacon side-by-side. Next lay down the boned chicken leg. Now spoon some of the chicken sausage mixture. Finally a layer of puffed saffron rice. Roll the chicken leg into a nice tight log. Twist the ends of the foil. Fridge for 30 minutes to set.

Remove from fridge and allow to sit at room temperature for 30 minutes. Remove foil. Preheat oven to 400 F. Add the chicken skins to one sheet pan. Place into the oven.

In a sauté pan, brown the bacon on all sides. Transfer to the oven. Cook for 20 minutes. Remove from the oven. Using an instant read thermometer, check the center of the chicken, you should have an internal temperature of 165 F. Place on a wire rack to rest.  Cut the chicken into 1 inch rolls.

Remove the crispy chicken skins and place on the wire rack to rest.

Basmati Rice

Ingredients:

• 1 cup basmati rice
• 2 cups chicken stock
• Olive oil
• Unsalted butter
• 1 Spanish onion – sliced thin on a mandoline

Method:

In a risotto pan, heat the olive oil over medium heat. Add the butter. Once the butter melts and foams, add the rice. Toast the rice in the fat and onions for 5 minutes. Add the stock. Bring to a boil, reduce to simmer. Cover with a tight fitting lid and simmer for 20 minutes.

Chicken Demi-glace

In a saucepan, add about 2 cups of the chicken stock. Bring to a light boil and reduce to desired consistency. The more you reduce, the stronger and more intense the chicken flavor.

To plate:

1. Center some of the basmati rice

2. Garnish the rice with toasted black sesame seeds, daikon sprouts and edible flowers

3. Sprinkle some of the crispy chicken skins on the rice

4. Add the stuffed chicken roll

5. Plate some of the chicken demi-glace.