New Year

Last Friday was a particularly exciting day as it was the first paycheck Prof. Hubs received from the institution that employs him. You see, he hadn't been paid since JUNE so July, August, and September were all somewhat tight but we did it by combining the moneys from my various incomes, some wedding gifts, and to quote Somerset Maugham: "an iron will and the grace of God." As one can imagine, a paycheck was a WONDERFUL way to begin the weekend.
On Saturday, Prof. Hubs and I made one of our great exodi to a nearby city in order to purchase vittels from Trader joe's and a few clothing items as the cold weather makes its way to Midwestia. I awoke that day with a strange anticipation for the shopping. After a leisurely breakfast which included some coffee brewed with cinnamon, we began our excursion. (Note: I am not a coffee drinker anymore. I quit coffee after an intense relationship with it during my time in Paris where I consumed around 8 espresso shots a day and wondered why I had insomnia and jitters.) About a half hour after I ingested the coffee I felt like I was on drugs. Seriously scary drugs. I had a meltdown during the shopping. It was a really UN fun time. No more coffee for me...which is too bad. It's so tasty. Especially when brewed with a bit of cinnamon...
In spite of my bad coffee 'trip' we picked up some excellent treats at Trader Joe's. And from these treats I whipped up this comforting and delicious Arroz con Pollo (chicken with rice) which you can make extra healthy using brown rice.

(NOTE: if using brown rice, do NOT try to cook it in the chicken stew as with white rice. Cook it in a separate pot with some chicken broth and then add it to the chicken stew about 15 minutes before serving. Brown rice will not cook up properly in this recipe if used like white rice.)

ARROZ CON POLLO
based on a recipe from Food and Wine

INGREDIENTS

  1. 1 tablespoon olive oil
  2. 4 chicken thighs
  3. 4 chicken drumsticks
  4. 2 tsp paprika mixed into 1 cup of flour for dredging
  5. 1 tsp oregano
  6. a few shakes tabasco
  7. 2 teaspoons salt
  8. 1/2 teaspoon fresh-ground black pepper
  9. 1 small onion, chopped
  10. 3 cloves garlic, minced
  11. 1 red bell pepper, chopped
  12. 1 green bell pepper, chopped
  13. 1 3/4 cups canned tomatoes, drained and chopped
  14. 1 tablespoon tomato paste
  15. 2 cups canned low-sodium chicken broth or homemade stock
  16. 1 cup white rice, (I like basmati)
  17. 2 tablespoons chopped fresh parsley

  18. DIRECTIONS

    1. In a large, deep frying pan, heat the oil over moderately high heat. Dredge the chicken in the flour mixture and season with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
    2. Reduce the heat to moderately low. Add the onion, oregano, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
    3. Add the tomatoes, tomato paste, tabasco, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

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