About the Dish

1/2 teaspoon Ground Annatto
1 Onion
5 ounces Roasted Red Peppers
2 tablespoons Tomato Paste
1 tablespoon Latin Spice Blend
8 ounces Chicken Breast
3/4 cup Long Grain Rice
8 Green Olives
1 tablespoon Capers
1/2 Lemon
1 head Lettuce
4 ounces Radish
Per Serving
Calories 730
Total Fat 34 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1070 mg
Total Carbohydrates 71 g
Dietary Fiber 7 g
Sugar 8 g
Protein 35 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com


There’s one constant when pairing beer and food: pair like flavors with like flavors. In this dish featuring briny capers and olives, you need a beer that brings a salt component. Luckily, South Carolina's own Westbrook Brewing has the perfect beer to pair with a salty dish - their classic Westbrook Gose. Tart and briny is how a Gose is described, and Westbrook's is about as classic as they come. It's perfect for pairing with a classic chicken and rice dish.

Cabernet Franc, Chinon, France

Rice in general works well with flavors of fenugreek, seeds and nuts. Cabernet francs from the Loire Valley are medium-bodied with a sour cherry note, and have plenty of savory spices to bridge the flavors of the rice and the annatto oil.


MISE EN PLACE • Peel and mince onion. • Mince pepper. • Slice olives. • Drain capers. • Halve lemon. Juice 1 half (save remaining half for another use). • Cut or tear lettuce into bite-size pieces. • Thinly slice radish. • Cut chicken into 1/2-inch dice.
• In a sauce pot (or deep skillet) over medium heat, combine 1/4 cup cooking oil and annatto. Cook, stirring, until oil deepens in color, about 30 seconds, • Carefully transfer all but 1 tablespoon to a large bowl.
• Add onion to pan. Cook, stirring, until onion begins to become translucent, about 1 minute. • Add red pepper. Cook, stirring, until onion begins to become tender, 1-2 minutes.
Add tomato paste, 2 teaspoons Latin Spice, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring, 30 seconds.
• Add chicken, rice and 1 1/2 cups water. • When water simmers, cover pan, and reduce heat to low. Simmer 15 minutes.
Stir in olives and capers. Cover pan. Cook until water is absorbed and rice is fluffy, about 5 minutes.
• To remaining annatto oil, whisk in lemon juice and remaining 1 teaspoon Latin Spice. • Toss in lettuce and radish. Taste and adjust seasoning as desired.
• Divide chicken and rice between 2 dishes. • Serve with salad, and enjoy!