Skip to main content

arroz con pollo~healthy style~comfort food

 It's been so windy and cold here lately so I decided that we needed bowls of comfort food for dinner;  arroz con pollo~healthy style chicken featuring my favorite long grain brown rice simmered in diced tomatoes, onions, peppers, garlic and chicken broth.  I love all the add-ins in this recipe, like green olives, roasted red pepper, capers, radishes and cilantro.  Definitely a favorite dinner with leftovers for lunch the next day, so good.  It's also attractive, with the strips of roasted red peppers radishes and bits of cilantro strewn over the top.  We'll be enjoying this recipe for arroz con pollo again very soon, with or without the wind.  The recipe is simple and with a small amount of early preparation it makes a fairly quick one-dish dinner.  I would also double this recipe for a crowd, ie:game night.

Ingredients and Recipe for Arroz Con Pollo~Healthy Style~Comfort Food
Serves 4

6 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon minced fresh Greek oregano
2 skinless boneless chicken breasts
1/8 teaspoon red pepper flakes
Sea salt and freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 cup long grain brown rice
1&1/2 cups chicken broth
1 can (14.5-ounce) no-salt added diced tomatoes
1 large roasted, skinless red pepper, sliced thin
1/2 cup pitted large green olives in brine, chopped
2 tablespoons capers
Cilantro leaves, torn in small pieces for serving
Radishes, sliced for serving

Stir together half the garlic, cider vinegar, oregano, red pepper flakes, sea salt and black pepper in a bowl big enough to hold the chicken.  Add the chicken and coat with the garlic marinade, set aside.
Heat the oil in a heavy dutch oven, add the onions and green bell peppers, cooking until soft and slightly browned.  Stir in the rice and remaining garlic, stir and cook for about 30 seconds.  Pour in one cup of broth and tomatoes, give a good stir, bring to a simmer and nestle the marinated chicken on top of the rice mixture, cover.  Simmer on low for about 50 minutes, remove the chicken to a cutting board when tender.  Add 1/2 cup of broth, give a good stir, put the lid back on and let the rice continue to cook until tender, about 10-15 additional minutes.  Meanwhile, when the chicken is cool enough to handle, shred into bite size pieces using two forks.  Add the shredded cooked chicken back into the pot along with the red peppers, green olives and capers.  Check the seasoning, add additional sea salt and freshly ground black pepper.  Serve in bowls with slices of radishes and cilantro leaves.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon