Salmon with Lentils

Directions for: Pollo a La Cebada

Ingredients

4 7 oz chicken breasts, skin and wing on

Course salt, as needed

Freshly ground black pepper, as needed

2 Tbsp olive oil

1 large white onion, peeled and diced

4 vine ripe tomatoes, cored and diced

4 clove garlic, peeled and smashed

2 Tbsp Latino spices, (bay leaf, coriander seeds, sesame seeds, annatto seeds)

1 Tbsp achiote powder

1 quart chicken stock

2 cup cebada (Peruvian toasted barley)

cup cilantro leaves

Directions

1. Pre-heat oven to 350F.

2. Season chicken breasts with salt and pepper. In a large skillet over medium heat sear the chicken breasts in olive oil until the skin is golden brown, about 3-4 minutes. Flip and continue cooking for 2-3 minutes. Remove from heat and reserve.

3. In the same skillet add the onions, tomatoes and garlic and cook until the onions are translucent, about 4-5 minutes.

4. Add the chicken stock, seared chicken breasts, spices, and achiote powder and bring to a boil.

5. Add the cebada and transfer to the middle rack of the oven. Braise until the chicken breasts are firm and the cebada has puffed to twice its size.

6. Remove from heat and equally divide between 4 warm dinner plates. Garnish with cilantro leaves.

See more: Poultry, Main, Bake, Chicken, Latin American, Dinner, Lunch