Oh. Wow!! I really can’t believe that this dish came out of my kitchen. It was so unbelievably good! And not too labor intensive for a weeknight! While the rice was cooking, I got everything else done. What a light and flavorful sofrito!!
I have to be honest, I deviated a little from the recipe. I didn’t marinate the seitan (got home too late). Instead I seared it in olive oil for a few minutes to brown the outsides. Then I poured the sauce over it and simmered for 15-20 minutes. Totally delicious.
Also, I got the book out and realized I forgot to buy cilantro, and the recipe calls for 3 (!) tablespoons. So I added a teaspoon of ground cumin and chopped up about a tablespoon of fresh chives, just because I had them sitting around. Perhaps not totally authentic (at all!?!), but I don’t think it suffered.
And maybe you could make this version for that person in your life who hates cilantro (doesn’t everybody know at least one?).
We ate it with brown basmati rice and avocado as suggested, and I made a green side salad, just to get a few more veggies in there.
The recipe is on page 87.