Yesterday, I spend the day at a church retreat as a special Lenten kickoff. We had a wonderful time and it was a good beginning to the season. We were blessed to have with us our former diocesan bishop and he offered much wisdom and lots of useful techniques to help us explore our relationship with God in a deeper way.
Following that, I ran off to collect some food for dinner, but was delayed again in arriving home by stopping to help a man who had accidently left a gate open. Two nice quarterhorses were viewing the world from the highway. I was able to be of some minor assistance in collecting them and giving him time to lead them back to their pasture. It was nice to get my hands on a horse again!
So, what that all meant is that I was tired and not at all interested in posting yesterday. So I thought I would post today the recipe for Arroz con Pollo I mentioned the other day. I got the recipe from Cook Magazine’s Test Kitchen show, shown on PBS. It turned out fabulously and we loved it. As there are about as many recipes for chicken and rice as their are chickens, you can feel free to substitute. Many of the photos I found clearly had green peas in them, so you might add that, but I would only do so at the very end, since they really don’t need cooking.
Traditional recipes start with a whole fryer cut up. This recipe called for only chicken thighs. I think that works better because not all pieces otherwise need the same cooking time.6 thighs ( trim excess fat, but don’t remove skin yet) Place in a marinade of: 6 cloves garlic mashed, or minced 1 tsp salt 1/2 oregano 1 tsp white vinegar 1/2 pepper 1/4 tsp red chili flakes Marinate at room temp for 15 min. If longer, in the fridge. Meanwhile: In a oven ready pot: 1-2 TBSP oil Add 1 lg. onion, 1 green pepper, and 1/4 tsp chili pepper flakes Cook until softened (omit the extra chili peppers if you don’t like a little spice. Add Chicken to the pot, skin side down, brown lightly at medium heat, turn and do other side. When this is complete, add: 1 3/4 c. chicken stock 1/4 c. H20 1 15 oz can tomato sauce 2 TBSP cilantro, chopped cover, reduce to a low simmer and cook for 20 min. Add: 3 c rice 1/2 c pimentoed olives 1 TBSP capers, rinsed, return to a simmer while heating oven to 350. When ready, put in over for 20 min. Then stir, and if needed add a bit more water, and cook another 10 min. Remove from oven and removed chicken. With spoons or forks, remove meat from the bones and place in a separate dish. Discard skin. Add to this: 1tsp olive oil 2 tsp vinegar 2 TBSP Cilantro chopped 1/4 to 1/2 c roasted peppers chopped roughly. Mix and then add back to the rice and stir, and let sit a couple of minutes to rewarm. Serve with tortillas. I’d say it serves about 6 comfortably. Enjoy!