Arroz con Pollo
I’ve been tired and lazy and haven’t much felt like cooking. When I was pregnant with Sam I had a second trimester energy burst that led to me cooking and baking like crazy. Right now I’m in a second trimester slump that’s led to two nights in a row of pasta with jarred sauce and a night of pizza and french fries. I’m lacking energy and inspiration and Sam’s return to middle of the night wakeups isn’t helping matters much. But I took a large frozen whole chicken breast from my organic, pastured meats stash out to defrost and have no choice but to cook it since I can’t bear the idea of letting it go to waste. Looking for a one-pot meal I can cook before I head off to water aerobics tonight I decided on arroz con pollo.
Arroz Con Pollo, Rice with Chicken, is a Latin American favorite. When I taught high school in a predominantly Puerto Rican part of the city (90-some percent of my students were Puerto Rican and the rest were Dominican) many of our PTO-sponsored events served homemade, Latin American dishes. Arroz con Pollo was a staple. It was always deliciously seasoned, yet the cut up chicken parts were always flabby and greasy. I never tried to make the dish at home because as a rule, I generally try to avoid cooking anything that I know will be flabby and greasy.
But a recipe on one of my favorite cooking blogs, Smitten Kitchen, turned up a recipe that looks and sounds neither flabby or greasy and stresses the importance of it being a one-pot dish. It unfortunately requires a number of ingredients I don’t have in the house and don’t feel like going out to get. (I’m too pregnant and tired to go out to the store again.)So I found another recipe, this one from Simply Recipes, that only requires things I have in the house. Combining the two is my best bet. I’ll post the adjusted recipe tomorrow.
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