Beef Pot Roast
with red wine sauce & horseradish cream
3/4 cup coriander leaves
1 serrano pepper, halved and de-seeded
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 Tbsp olive oil
2 chicken thighs, skin-on and bone-in
2 chicken drumsticks, skin-on and bone-in
1/2 brown onion, diced
1/2 capsicum, diced
1/2 tsp ground cumin
1/4 cup white rice
1 ear of corn, cut off the cob
1/2 cup green peas
Salt to taste
Add coriander leaves, serrano pepper, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.
In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.
If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add onion and cook until translucent, about 5 minutes. Next, add capsicum and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.
Add the rice and coriander liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked. Throw in peas in last 5 minutes to heat and just cook through.
When you’re ready to serve, add salt to taste. This will all depend on how salty your chicken broth was. I needed to add about 1 1/2 teaspoons of kosher salt. Mix in corn right before serving.
Add a few coriander leaves to each bowl of soup, along with a few wedges of lime.
Photo Credits: Lucy