I cook once a week, 10 meals or more at a time. It's portioned into Chinese take-out dishes and frozen. During the week, we nuke them back to life and eat well.
November 2004 Thanksgiving
September 2004 Lasagna
Rice with Chicken and Sausage
August 2004 Chicken Noodle Casserole
Chicken Pot Pie
July 2004 Chicken w/Couscous
When I Don't Cook
Apple Smoked Chicken
June 2004 Grilled Chicken
Bratwurst
Chili
May 2004 Red Beans
Chicken Salad
Chicken Creole
I 'Cue, Too
(barbecue chicken}
April 2004 Roast Chicken Greek Shrimp
March 2004 Shrimp with Grits Scamorza Baked Ziti Oyster Dressing Stuffed Turkey Breast
February 2004 Shrimp Paprikas Chicken Paprikas Polenta
January 2004 Rosti Stock Roast Turkey
What Do YOU Cook?
The next time you're cooking something fun, shoot a few digital photos and write up a few paragraphs. Email it here: whaticook@comcast.net, and I'll share it with everyone.
Wednesday, August 30, 2006
Arroz Con Pollo with Salsa Verde
Perdue chicken thighs were on sale this week – packages of five thighs for $1.99 a pound – so I bought 6 packs. I washed 15 thighs and put them in the freezer for later, and used 15 to make a hotel pan full of Arroz con Pollo. I saw this dish made on "Food 911" with Tyler Florence.
It's an amazing recipe with a distinctive, deep flavor. Browning the sausage and chicken in the same pan that you cook the sofrito brings tons of flavor. It's one of the more difficult dishes I cook, with lots of prep work and layering of flavors, but well worth it. You can find the basic recipe here: Arroz Con Pollo with Salsa Verde [foodnetwork.com]
Since the recipe calls for one cut-up chicken (10 pieces), I increased each ingredient by 50 percent. Instead of the chorizo, I found a delicious chicken/turkey sausage with hablanero and green chile, and used diced tomatoes with jalapenos (we like spice!). And removing the skin from the thighs doesn't hurt the flavor one bit. I also rough-chopped the Spanish olives, and added a pound of peas to the dish (we need to get our veggies any way we can).
Before freezing, let the chicken cool down and remove the meat from the bone. I plated a half cup of the rice mixture, a chicken thigh, a heaping tablespoon each of the salsa verde and chopped olives. We had a great Sunday night dinner and have 13 portions in the freezer to enjoy later.