Meme and a recipe
Jun. 10th, 2011 06:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mercy_angel_09First off, meme from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dqbunny:
And now a recipe for Cheater's Arroz con Pollo (that's chicken and rice for you non-Spanish speakers):
1) Determine how much chicken broth you need to cook the two cups of rice. (With standard long grain white rice, it's a 1:2 ratio, meaning for every one cup of uncooked rice you need two cups of liquid to cook it in.) Put it in a large saucepan or soup pot and bring to a boil.
2) Once broth is boiling, add frozen peas, and return to boil.
3) Once the broth and peas are boiling again, add chicken and rice. Stir rice and chicken into the broth and peas, and reduce heat to a simmer. Cook rice according to instructions. (With standard long grain white rice, cook time is about twenty minutes, sometimes more. The last time I made it, I had to cook the rice for half an hour and it was still a little crunchy.)
4) Once the rice has fully cooked, remove from heat and stir. Top with sliced manzanilla olives and serve.
There is, of course, a longer and much more traditional way of doing this, which involves a whole, uncooked chicken that you simmer for a good part of the day to make chicken stock, which you then use to cook the rice, as well as removing all of the meat from the chicken to put into the arroz con pollo.
While I do love to cook, I don't like dealing with whole chickens because generally it's a pain in the ass to get them properly butchered so you can cook them. Also, my husband and I tend to buy a bag of frozen chicken breasts and then grill or bake them all up at once to use in other dishes, like tacos, enchiladas or salads. It's easy to plan the cheater's version of arroz con pollo than the full version, which, as I previously mentioned, would have to be baby-sat all day while it simmered and made stock. This I can crank out in half-an-hour to forty-five minutes. And it gives me plenty of leftovers. (Leftovers being the key.)
dqbunny:Post a comment, and I will reply with one or two reasons why I think you're great. In return, you have to post this same meme on your blog and comment for other people.
And now a recipe for Cheater's Arroz con Pollo (that's chicken and rice for you non-Spanish speakers):
2-3 cups pre-cooked chicken, chunked
Two cups uncooked rice
Chicken broth
1-2 cups frozen peas (or fresh, if you have 'em)
Manzanilla olives
Two cups uncooked rice
Chicken broth
1-2 cups frozen peas (or fresh, if you have 'em)
Manzanilla olives
1) Determine how much chicken broth you need to cook the two cups of rice. (With standard long grain white rice, it's a 1:2 ratio, meaning for every one cup of uncooked rice you need two cups of liquid to cook it in.) Put it in a large saucepan or soup pot and bring to a boil.
2) Once broth is boiling, add frozen peas, and return to boil.
3) Once the broth and peas are boiling again, add chicken and rice. Stir rice and chicken into the broth and peas, and reduce heat to a simmer. Cook rice according to instructions. (With standard long grain white rice, cook time is about twenty minutes, sometimes more. The last time I made it, I had to cook the rice for half an hour and it was still a little crunchy.)
4) Once the rice has fully cooked, remove from heat and stir. Top with sliced manzanilla olives and serve.
There is, of course, a longer and much more traditional way of doing this, which involves a whole, uncooked chicken that you simmer for a good part of the day to make chicken stock, which you then use to cook the rice, as well as removing all of the meat from the chicken to put into the arroz con pollo.
While I do love to cook, I don't like dealing with whole chickens because generally it's a pain in the ass to get them properly butchered so you can cook them. Also, my husband and I tend to buy a bag of frozen chicken breasts and then grill or bake them all up at once to use in other dishes, like tacos, enchiladas or salads. It's easy to plan the cheater's version of arroz con pollo than the full version, which, as I previously mentioned, would have to be baby-sat all day while it simmered and made stock. This I can crank out in half-an-hour to forty-five minutes. And it gives me plenty of leftovers. (Leftovers being the key.)
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Date: 2011-06-11 02:39 am (UTC)I really like how warm and friendly you are, and how easy it's been to talk to you.