Arroz Con Pollo a La Carrera

Some days we just want dinner now and we want it to be easy. We don't want to worry about going to a restaurant or ordering anything. On days like that, we have Arroz con Pollo a La Carrera, which means quick chicken and rice. I make it quick by using Uncle Bens Instant Brown Rice which is far superior to any other instant rice I have tried. I have tried making it with Minute Rice and the results were horrible. Instant white rice is also just a bad idea in this recipe. Make sure you use a skillet with a lid or a pot with a lid, when I make this with long cooking rice I usually use my Le Creuset but for this recipe that is sort of over kill.


Ingredients:
4 to 5 Boneless Skinless Chicken Thighs
1 Tbs Olive oil
1 Small Yellow Onion - Diced
3 Large Cloves of Garlic - Minced
2 Packets of Sazon Goya*
1 cup Uncle Ben’s Instant Brown Rice
1 tsp Red Pepper Flake†
Salt to Taste

Heat pot/pan to high heat, add olive oil, chicken, peppers and salt. Sauté uncovered for 2 minutes or until the chicken is no longer raw on the outside. Lower the heat to medium high and place cover on pot/pan and let cook covered for about 5 minutes. Remove cover and stir. Use your spoon to shred and cut up the chicken into smaller pieces if you so desire. Add onion, Sazon Goya and Garlic. Stir and let cook until the onions are translucent.

Add the cup of rice and stir in. Then add 1 ¾ cups water, stir together, cover and reduce heat to low. Let cook covered for 10 minutes.

We like to serve it with a nice salad, some shredded cheese and hot sauce, maybe good sour cream if we use too much chili pepper to cool it a little if needed. This can serve two very hungry people or four not so hungry people.

*If you cannot find Sazon Goya you may substitute 2 parts cumin, 1 part garlic powder and 1 part onion powder and 1 part salt. It’s not exactly the same but it’s close.
† We often use a tablespoon maybe more depending how spicy we want it. You can also substitute fresh chilies or dried chili de arbol.

What the Chicken and onions looks like right before you add the rice.

Chimicurri Salmon Burger with Sweet Potato Chips

I must say I am not a huge fan of Salmon or Sweet Potatoes. But they are suposedly really good for you... so what to do. Well I figured why not make a burger and fries but "healthy". Here's what I came up with.



Burgers:
2 6oz frozen filets of Salmon
1 cup bread crumbs
1 egg
1/2 cup chopped flat leaf parsley (or to taste)
2 garlic cloves
1 tbsp olive oil
Zest of 1 lemon
Salt and pepper to taste



Chop up the salmon and mix with all the ingredients. Then form 4 patties. Set aside for 10 minutes or so. This will let them set and keep their shape when you cook them. Place a skillet over high heat and let it get white hot. Rub olive oil on one side of each burger and place, oil side down, in the skillet and cook for 45 seconds. Turn the heat to low and cook for another 2 minutes. Flip is over and cook until done.



Sweet Potatoes:
2 large sweet potatoes
4 tbs olive oil - or enough to coat the potatoes
4 tbsp chopped Italian flat leafed parsley
3 garlic cloves
Salt and pepper to taste

Preheat oven to 425 degrees. Place sheet pan in oven to preheat.

Peel and Slice sweet potatoes into1/4 inch rounds. Toss with all the ingredients. Put on preheated sheet pan in one even layer. Cook for about 15-20 minutes or until the potatoes are done.



Fennel and Watercress Salad

1 cup sliced fennel
1 cup water crest
1 lemon (the one you zested)
2tsp of Olive oil
Salt and Pepper to taste.

Toss together at the last minute.


Goat Cheese Spread
4 oz room temperature goat cheese
4oz crème fresce
2 red chilies
1 tsp olive oil

Mix together and set aside so the flavors will meld together.


Once all your components are complete place the goat cheese spread on the bottom half of a toasted ciabatta roll. Place the salmon burger on top of the cheese and the fennel salad on top of the burger. Serve with the sweet potato chips.


As I said before, I am not a huge fan of salmon, but these burgers might just make a convert of me. Oh and the sweet potatoes are incredible!! I think I need to fine tune this so don't be surprised if it's back up here on the blog in a few weeks.

Fricase De Cordero

 

It's not uncommon for Tom and I to look at eachother at night and ask "So what do you want to do about dinner?" More often than not the answer includes something spicy over rice. Inspired by our upcoming trip to Spain we decided to make a Spanish influenced dinner dish. However, Tom really wanted spicy Mexican food, so this was our compromise. I was going to use tomatoes but forgot to buy some so I made it without and it turned out real well. Here's the recipe with pictures and all!




Ingredients:

1 lb of Ground Lamb

1/2 Cup of diced Chorizo

9 Cremini Mushrooms

4 Cloves of Garlic

1/2 large onion

2 tbs Olive Oil

2 tsp cumin

1 tsp Smoked Paprika

5 Chili de Arbols (dried)

1 tbs Guajilla Peppers (flakes)

1 tbs Ancho Chilli Pepers (flakes)

2 glasses of wine (about half a bottle)

Salt to taste



Chop the chorizo and onion into small pieces. Slice the Cremini mushrooms and dice the garlic



Place a large skillet over low heat and let sit for a minute. Add the olive oil and chorizo. Let the chorizo render out for about a minute. The add the onions and sauté until they soften. Next add the Chilies and sauté for another 45seconds to a minute.



Raise the heat to medium high and add the mushrooms sautéing until they get a little brown. Then add the lamb but do not turn the heat up. This works better on a medium to medium high heat as the lamb stays more tender.



After a minute or two add the garlic, cumin, smoked paprika and stir. Saute this together for another few seconds or until you can really smell the spices. Add the wine and let it reduce until it’s at your desired consistency. Serve over rice (in this case brown rice) and enjoy!