Arroz con Pollo w/Peruano Beans
I know it's been over a month since my last post. Thank you everybody that reads my blog for their patience & support :o) I really do enjoy blogging, but sometimes it does feel like a chore, so I decided to take some time off from it and just post my food photos on Facebook. I still have tons of fun taking pictures of food, both my own and sometimes at restaurants. Please "friend" me if you want to be my friend! I give kudos to my blogger friends that keep up with their daily to several times a week posts! I'm also sorry that I haven't kept up with reading all the fabulous blogs out there too :o(
I just wanted to make sure that blogging stays fun for me and remember that the posts and photos don't need to be perfect, just entertaining. It's so aggravating to get rejected by Foodgawker & Tastespotting, but I have to remember that just because they didn't accept me, it doesn't mean that my photo is bad...lol Hubby has always said that I have ADD and have a hard time sticking with something for a long time, so it's a surprise that I have stuck with my blog for over 6 months. I just know that once I do finish a post and publish it, it is an accomplishment and a great feeling :o)
I hope that everybody had a wonderful time with their friends and family over Thanksgiving. Can you believe that Christmas/Hanukkah Season is coming on us so quickly! Hubby & I had a lovely time visiting with his parents over Thanksgiving in the St. Louis area. It was just the 4 of us this time, so we went out for our Thanksgiving meal, it's always fantastic spending time with his parents. If you go to my Facebook page you can see the feasting we did while we were out there including Cracker Barrel ;o)
On to the food of this post...I love Arroz con Pollo, but it seems that every time I cook it, it turns out differently. This is one way I like to do it, whole pieces cooked with the rice in the oven then served with whole pieces of chicken. One of my favorite Mexican restaurants, Lares in Santa Monica, CA, serves it very brothy. I think that they cook the chicken separately like a brothy stew and then just serves it over their regular rice. I love it their way too, the broth is super flavorful!
I marinated cut-up chicken pieces in Olive Oil, Mexican Seasonings, Mex Oregano, Garlic, Paprika, Red Chile Powder, Salt, Pepper & Lime for a couple of hours.
Browning Chicken, Skin Side Down to start...
except for some reason, the far left piece is skin side up ;o)
I'm sure that you can use boneless/skinless chicken for this, but the bones & skins add so much flavor! After the chicken was almost cooked through, I plated it and then sauteed onions, carrots, celery, cilantro, Mex Seasonings, Mex Oregano, Salt, Pepper & garlic in the flavored oil.
Sauteed Veggies, Chicken Broth & Tomato Sauce
3 1/2 Cups Broth
1/2 Cup Tomato Sauce
2 Cups Long Grain Rice
Chicken Added Back in..
I also added a couple of bay leafs then cooked the chicken for about 20 mins on Med Heat partially covered.
Sauteeing Long Grain Rice
I cover the bottom of the sauce pan w/Rice Bran Oil, any oil will do....then add 2 cups of rice.
Until it's a Nice Toasty Color :o)
When the rice gets to be a nicely toasted color I add it to the chicken/broth mixture, cover it, then put it in a 350 degree oven.
After About 10 mins in Oven...
350 degree oven
Stir Every 10 mins
Another 10 mins in oven...
Add water if necessary.
Last 10 mins in oven...
Ready to serve, but cook to the doneness that you like :o)
Served w/Peruano Refried Beans & Simple Salad
This time I served the chicken in whole pieces, but sometimes I shred it and mix it with the rice :o)
I love these mini Kah Tequila bottles that Hubby found :o) They have several types and also have big skulls too.
Burritos made w/the Leftovers the Next Day :o)