Arroz Con Pollo

I absolutely loved this meal. No one else did. C said that it tasted too smoky (paprika?) and then Miss F chimed in with the same complaints. They were both happy to have the chicken only, but both refused the delicious rice, which was infuriating since I had made a huge pot full.  I am tempted to try it again and really cut down on the paprika and amp up the tomato flavor, maybe with some tomato paste.  The leftovers were just as good as the night I served it, which was great since I had a ton of leftovers to eat.  This recipe was adapted from Gourmet magazine.

Arroz Con Pollo

8 bone-in chicken pieces
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cut into ½ inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 ¼ cups dry white wine
1 ¾ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 (14-ounce) can diced tomatoes including juice
1 cup frozen peas

Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add the onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in the chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cover and put the whole pan in the oven, bake for 45 minutes. Stir in the tomatoes and peas, uncover and bake for 15 minutes more.

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Rosemary Fingerling Potatoes

Miss F is standing strong with her potato aversion. She will always opt for a different side dish, even if French fries are a choice, they get passed over. I do not understand her at all. I picked up a bag of fingerling potatoes at the grocer since they were on sale. I have eaten them out at restaurants many times, but I have actually never prepared them at home. They couldn't be easier and they were fantastic. I adapted the recipe from my mom's rosemary roasted potatoes recipe, which is quite a standby for me. Even though it turns out, my mom's recipe actually uses dill and parmesan cheese. I am not sure how I changed it so much, but I did and it stuck.  I will have to make her original version sometime soon while there is still fresh dill in the garden.

Rosemary Fingerling Potatoes

1 pound fingerling potatoes
1 tablespoon olive oil
1 teaspoon dried rosemary
1 clove garlic, minced
½ teaspoon salt

Preheat the oven to 425 degrees. Slice the potatoes in half lengthwise. Place the potatoes in a 9x13 glass baking dish. Whisk together the oil, rosemary, garlic and salt; pour over the potatoes and toss well, making sure to coat all the potato halves fully. Roast in the oven for 30 minutes. Serve hot.

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Southwest Shredded Beef

I am going through a crunchy taco phase right now. Miss F and C had these on soft tortillas, but I chose to have mine in hard taco shells.  The nifty stand and stuff taco shells are genius, though they are a bit harder to eat than the regular taco shells.  This beef is fantastic.  We had tacos the first night and empanadas the second night.  I bought premade Goya empanada dough, not realizing they had to be fried instead of baked.  The house smelled like a fast food joint for awhile, though boiling some vinegar and water cleared it up a bit.  The beef would also be great in enchiladas, burritos or on a taco salad.  I adapted the recipe from Budget Bytes.

Southwest Shredded Beef

2 tablespoons tomato paste
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
1 ½ teaspoons brown sugar
1 tablespoon cornstarch
1 cup beef broth
3 pound boneless beef rump or shoulder roast

In a 2 cup measure, whisk together the tomato paste, garlic, chili powder, cumin, oregano, salt, cayenne pepper, brown sugar, cornstarch, and beef broth. Trim the roast of any large pieces of fat and cut it into 2” chunks. Place the meat into a crockpot, pour the sauce over top and cover. Cook on high for 5 hours or low for 8 hours. Shred the meat with two forks and return to the crockpot. Serve in tacos, burritos or in enchiladas.

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