26 time Grammy Award-Winning artists, Emilio and Gloria Estefan, have opened their newest Estefan Kitchen restaurant location in Sunset Walk, located in the Margaritaville Resort Orlando complex.
The well-known Miami destination brings the essence of Cuba to Orlando with modern and traditional dishes, live entertainment, and over-the-top dance performances.
“Sunset Walk is the perfect destination for Estefan Kitchen to call home,” said Emilio Estefan. “Bongos Cuban Café celebrated 22 years in the community and we’re thrilled to turn the page and continue sharing our culture with our neighbors in Orlando. Estefan Kitchen is the perfect destination for locals and visitors. . .it’s where music & food bring people together, and we know they’ll have an unforgettable experience each time they visit.”
The restaurant’s beautiful dining room is elegantly designed with tropical plants, marble floors, an indoor/outdoor bar and a stage for live nightly performances.
The menu features a mix of traditional Latin cuisine, including vegan and vegetarian options, and “Miriam’s Chicken and Rice Asopao” is a signature recipe from the Estefan’s personal Chef that has been passed down for generations in Puerto Rico.
The dish features braised quartered chicken, rice, green peas, roasted red pepper, sweet plantains, and asopao, a specific type of Arroz con Pollo.
And I’m really excited to share that recipe for Miriam’s Chicken and Rice Asopao!
Miriam’s Chicken and Rice Asopao Estefan Kitchen
PREP TIME: 20 MIN
TOTAL COOKING TIME: 60 MIN
INGREDIENTS: 15 MIN
SERVINGS: 8 PEOPLE
½ cup olive oil for frying
8 chicken thighs or legs, skin on
1 ½ teaspoons salt
½ teaspoon black pepper
2 teaspoon cumin
1 large onion, chopped
1 large red pepper, chopped
4 cloves garlic, crushed
2 cups chicken broth
1 (8 oz) can tomato sauce
2 teaspoon Saffron
1 ea bay leaf
2 teaspoons oregano
2 cups rice
½ cup frozen green baby peas
2 oz green olives
4 oz sweet plantain
Roasted Red Peppers
1.) In a large pot over medium-high heat, add the oil and sauté the
chicken, browning on both sides. Season with salt, pepper and
dashes of cumin. Remove chicken once the fat has been released.
2.) In the same pot, you fried the chicken in, sauté the onion and red
pepper over medium heat until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
3.) Return chicken to the same pot; add broth, tomato sauce, saffron,
bay leaf, oregano, cumin, salt, and pepper. Add the rice, stir to coat and fully submerge it. Bring to a boil and reduce heat to low. When the
rice has absorbed some of the liquid, cover and simmer on low heat
for about 30 to 45 minutes, or until the rice is fully cooked
4.) Add the frozen peas, olives, roasted red peppers & sweet plantain during the last five minutes of cooking only. Remove from heat
Estefan Kitchen is open from 4 p.m.-11 p.m. Tuesday-Thursday and 4 p.m.-2 a.m. Friday and Saturday. For more information, visit http://estefankitchenorlando.com/.Share this article:
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