megido: (Xenodurr: I make good decisions.)
Christi ([personal profile] megido) wrote2011-04-01 11:49 pm
Entry tags:


I MADE SOMETHING NOT SWEET. And it's good!! Okay not everything in it is 100% from-scratch, but it's delicious and so I am going to post the recipe anyway!! ~DEAL WITH IT~ Although it's called Arroz con Pollo, it's not made from chicken (all my savory recipes are vegetarian). I use the MorningStar Farms vegetarian fried chicken which tbh tastes better than real chicken to me anyway, but I'm sure you could use regular chicken too. I just used what I had on hand. You might be able to tell that this is one of my mother's recipes, which is why the directions are so... fluffy. I should do a post about my brother's tofu stir fry recipe, which has absolutely no measurements whatsoever.

ALSO I MADE KEY LIME PIE FOR DESSERT, which is cooling in the refrigerator right now so if it's tasty I may post about that later.

Arroz con Pollo?

Vegetable oil
1 cup yellow saffron rice*
1 large red bell pepper, chopped into small pieces
1 medium-sized yellow onion
1 1/2 cups peas (fresh or frozen)
MorningStar Farms fried chicken**
2 cloves of garlic (fresh or canned)
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon sage (fresh or rubbed)

* Yellow saffron rice is one of those things that I don't realize is maybe not as common in most grocery stores as it is where I grew up, because I live in South Florida. If your grocery store has a Latin food section or there is a Latin grocery store nearby, you can most definitely find it there.
** I used 2 of these patties; instead of baking or microwaving them, I fry them in vegetable oil for two minutes on each side--then cut it into strips. Very easy, and very tasty.

Cook the saffron rice according to the package directions. Depending on what brand you get, you may get different directions, but usually it's something like 3 cups of water to 1 cup of rice; boil the water on high heat, add the rice, put the heat to low, then cover and let it cook for 18-20 minutes.

While you've got that going, chop your onion and your red bell pepper (and your garlic cloves, if you're using fresh) into small bite-sized chunks. Heat up some vegetable oil in a sauté pan, about medium-medium high heat. Once it's hot, add the onion along with a pinch of salt and the red pepper flakes. Stir almost constantly until the onion is soft. Add the garlic, the red bell pepper, peas, paprika, cumin, sage, and stir the heck out of it until it's all well-combined. If it's a little dry, I suggest adding a bit of vegetable stock if you have some on hand.

Let that cook until... well, basically until the peppers and the peas are cooked or mostly cooked. While you're letting that simmer, you can prepare the chicken. I'm not going to call it chikn, you can call it chikn. Fry that up, cut it into strips, and by that time the rice should be done, so add the cooked rice to the big pan with the red peppers and the peas. Fucking stir that shit up until it looks delicious, like in the picture. Add a few sprinkles of sage if you like. Then add the cooked strips of the cooked vegetarian chicken and mix that up and then EAT IT. EAT IT LIKE IT'S YOUR LAST MEAL. :d
vector: (totally intellectual)

[personal profile] vector 2011-04-02 05:06 am (UTC)(link)

IS THERE SOMETHING MORE TO SAFFRON RICE THAN RICE + SAFFRON? I assume there must be. Possibly turmeric to make yellow at the very least? I can't remember ever seeing it in stores here (although I haven't really looked) but I do have both of those things. :|a And I haven't used my saffron since my last attempt at paella.
wafflehearts: (Default)

[personal profile] wafflehearts 2011-04-02 07:41 am (UTC)(link)
...this looks so tasty omg OO: /bookmarks