Dominican Pollo Guisado with Blue Star Appliances

Preparation

 

For the Adobo Spice: 

• Combine everything and mix until incorporated.

For the Braised Chicken Thigh: 

• Preheat an oven to 300F.
• In a bowl, mix the chicken with adobo, salt, black pepper, oregano, sazon, lime juice, and sofrito.
• Heat oil in a rondeau over medium heat. Add the brown sugar and let it melt.
• Sear the chicken until golden brown on all sides. Remove from the rondeau and reserve.
• Lower the heat to medium-low and sweat the onion and peppers until soft and the onions are translucent. Add the garlic and cook for 1 minute.
• Deglaze the rondeau with chicken stock. Add the tomato sauce and bring to a simmer.
• Cover and cook at a low simmer on the stove or in a 300F oven until the chicken is tender.
• Remove, cool, and reserve/store the chicken.
• Strain the braising liquid, reserving the onions and peppers.
• Cool and store the braising liquid and vegetables separately.

For the Sofrito:

• Saute onions and peppers in oil until cooked down.
• Add garlic, chipotle puree, chicken stock, and salt.
• Reduce until thickened.

For the Garces Black Beans:

• Drain and rinse beans.
• In a pot or rondeau, saute the onion and garlic until translucent.
• Add in the sofrito, cumin, and beans and bring to a simmer.
• Cook just until the mixture begins to thicken but is still brothy. If it is too dry, add a splash of water as needed.

For the Arroz Moros:

• Preheat an oven to 350F.
• Gently rinse the rice to remove any excess starch or impurities.
• Combine all of the ingredients in a pot or hotel pan and place on the stove over medium-high heat.
• Bring the pot/pan to a simmer then tightly cover with aluminum foil and bake for 30-45 minutes or until finished.
• Remove the pot/pan from the oven and let rest, while covered, for 30-45 minutes before removing the foil and fluffing.

For the Mofongo:

• Preheat fryer to 350F. Line a sheet tray with a wire rack.
• Peel the plantains and slice into 1" thick rounds.
• Fry the plantains in a 350F fryer until golden brown and soft in the middle (8-10 minutes).
• Remove the plantains from the fryer and drain on a wire rack-lined sheet tray. Pat the plantains dry with a c-fold.
• In a Robot Coupe, pulse the EVOO and garlic until the garlic is roughly minced. Add the butter and pulse until combined. Add the crushed chicharron and pulse a few more times.
• Add the fried plantains and pulse in batches until a chunky mash forms. Add the butter and pulse until incorporated. While the Robot Coupe is running, slowly incorporate the chicken stock.
• Season with salt.

For the Pickled Red Onions: 

• Put julienned onions in a quart container.
• Add the vinegar, water, garlic, peppercorns, sugar, and salt to a small saucepot and bring to a simmer. Once the salt and sugar dissolves, remove from heat and pour over the onions.
• Let the onions sit at room temperature for 30 minutes, then cool in the walk-in.

For the Chicken Braising Sauce: 

• Reduce the braising liquid until nappe or desired texture is reached.
• Cool and store/portion.

For the Plating:

• Plate the arroz moros and then plate the chicken thigh on top of the arroz. Sauce the chicken and arroz with braising liquid.
• Top the chicken with peppers and onions and garnish with cilantro.
• Plate the scoop of mofongo and top with pickled red onions.  Enjoy!

Ingredients

For the Adobo Spice:

Yield: 1,000g

• 5.2g Allspice, ground
• 67.4g Paprika, smoked
• 18.5g Cayenne, ground
• 71.1g Black Pepper, ground
• 59.8g Cumin, ground
• 26.7g Espelette, powder
• 314.8g Sugar, granulated
• 71.4g Sugar, dark brown
• 40g Ancho, ground
• 52.3g Cinnamon, ground
• 5.7g Clove, ground
• 22.2g MSG
• 245.8g Salt, Kosher

For the Braised Chicken Thigh:

• 908g Chicken, thigh, bone-in, skin-on
• 10g Adobo Spice
• 8g Salt, Kosher
• 1.25g Black Pepper, ground
• 2g Oregano, dried
• 5g Sazon with Achiote
• 15g Lime Juice
• 30g Sofrito
• 28g Blended Oil
• 4g Sugar, brown
• 1,420g Chicken Stock
• 100g Onion, red, julienne
• 75g Bell Pepper, green, julienne
• 75g Bell Pepper, red, julienne
• 8g Garlic, peeled, minced
• 225g Tomato Sauce
• 5g Cilantro, chiffonade

For the Sofrito:

Yield: 454g

• 22.6g Blended Oil
• 237.8g Onion, yellow, brunoise
• 237.8g Bell Pepper, red, brunoise
• 28.4g Garlic, peeled, minced
• 14.8g Chipotle in Adobo, pureed
• 2.9g Stock, vegetable
• 4.4g Salt, Kosher
• 157.7g Water

For the Garces Black Beans:

Yield: 454g

• 285.1g Black Beans, canned
• 53.2g Onion, yellow, small dice
• 4.5g Garlic, peeled, minced
• 51.2g Sofrito, Garces
• 0.3g Cumin, ground
• 9.4g Blended Oil
• 0.1g Oregano, dried
• 1ea Bay Leaf
• 183g Water
• 1.4g Cilantro, leaves, chopped
• 2.5g Salt, Kosher

For the Arroz Moros:

Yield: 454g

• 107.1g Rice, basmati
• 9.1g Garlic, peeled, minced
• 2.1g Cumin, ground
• 4.3g Cilantro, leaves, chopped
• 160.6g Black Beans, Garces
• 0.9g Oregano, dried
• 171.3g Water
• 2.6g Salt, Kosher

For the Mofongo:

Yield: 1,300g

• 726g Plantain, green, peeled
• 60g Chicharron, crushed
• 42.5g EVOO
• 22.5g Butter, unsalted, room temp.
• 15g Garlic
• Oil, fry (as needed)
• 9g Salt, Kosher
• 42g Butter, unsalted
• 400g Chicken Stock

For the Pickled Red Onion:

Yield: 809g

• 300g Onion, red, julienne
• 240g Vinegar, apple cider
• 240g Water, tap
• 5g Garlic, peeled
• 3g Peppercorns, black
• 12g Sugar, white, granulated
• 9g Salt, Kosher

For the Chicken Braising Sauce:

• Pollo Guisado Braising Liquid

For the Build:

• 1ea / 4.44oz Braised Chicken Thigh
• 3.25oz (#12 scoop) Mofongo
• 2.56oz Arroz Moros
• 1.1oz Peppers and Onions from Braise
• 0.35oz Pickled Red Onion, chopped
• 1oz Braising Liquid
• <0.01oz Cilantro, chiffonade