Thursday, 11 July 2013

Recipe - Arroz con Pollo

I'd like it to be known that I wrote a really long, detailed blog post following the rules about how to write that I pass on to all the children I teach. It was interesting, relevant, used connectives and an array of different verbs and adjectives. And IT ALL DISAPPEARED. Sometimes, I'm all 'why can't I do what I need to on whatever device I have to hand but then access it easily from all other devices'. But then something like THIS happens and I lose my appetite (ha, pun) for it completely. I'm particularly disappointed since that's happened recently to another post too. Sort out your affairs, Blogger. I had the time and enough memory to rewrite that one. But alas, my comments on the fair weather and Broadway Market are prithee, lost forever. (Little bit of closed book A level English Lit resurfacing there.) Anyway, let's talk about the recipe. I first made this two years ago back when I cooked a lot but didn't have a blog. We lived in a little cottage full of love and laughter and gruesome showers and everyone was happy (until the last 8 weeks where everyone was very, very angry all of the time). Arroz con pollo, adapted from Smitten Kitchen. It took everything in our power not to eat all four servings for dinner.

Arroz con pollo
4 chicken thigh fillets
3 cloves garlic, crushed
1 tbsp white wine vinegar
1 tsp dried oregano
1 level tsp salt

Marinade the chicken in the marinade ingredients.

100g chorizo, chopped
1 onion, chopped
1 stick celery, chopped
1 green pepper, chopped
1 chilli, chopped
2 cloves garlic, chopped
1 tsp cumin
1 tsp oregano
1 bay leaf
1 tsp paprika
200g risotto rice
2 tomatoes, peeled and chopped
2 tbsp tomato puree
200ml chicken stock
1 can kidney beans in chilli sauce

Cook chorizo in olive oil over medium heat until the oils render.
Add celery, onion, garlic, chilli and green pepper and brown.
Add the herbs and stir.
Place the chicken in the pot and cook, uncovered, for about 10 minutes.
Add the rice.
Turn the heat up and add the beer.
Add the tomatoes, kidney beans, tomato puree and chicken stock.
Add a can full of water.
Bring to a simmer and cook, covered, for about 20 minutes until the rice is cooked.

1 poblano pepper
1 red pepper

Cut the peppers into strips and roast on a high heat until soft and charred, about 15 minutes.
Stir into the cooked rice.

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