Arroz con pollo

I’d never made this dish before tonight, but I’d eaten it plenty of times so I had an idea of what goes into it. After about 10 seconds of browsing various recipes, I confirmed to myself that I knew what I was doing and I was off to the races. Therefore, this is a 100% original recipe! YAY ME!

Arroz con Pollo
Arroz con Pollo

Arroz con Pollo
Serves 8

approx. 2 lbs. boneless skinless chicken breast (2 full breasts)
2 tbsp. olive oil
1 bell pepper (any color), sliced
1 sweet onion (Walla Walla, for example), sliced
2 medium sized mild chili peppers (pasilla, anaheim), sliced
1 small can diced green chiles
2 cups long grain white rice
3 cups chicken stock
2 garlic cloves, grated or finely chopped
1 – 14.5 oz can diced tomatoes
1 tsp. ground cumin
1/2 tsp. chile powder
1/2 tsp. Mexican oregano
2 oz. grated cheddar cheese
salt & pepper to taste
a few tablespoons of fresh cilantro
a couple of chopped green onions
1 avocado

Cut the chicken into bite sized pieces and season with salt, pepper, cumin, chile powder and Mexican oregano. Heat 1 tbsp. of olive oil over medium high heat in a non stick skillet until it starts to ripple. Add the chicken and brown it on all sides. Once brown, remove it from the skillet. (It won’t be completely cooked.)

Wipe the pan with a paper towel, then add 1 tbsp. of olive oil. Once it’s hot, throw in the sliced onion, bell pepper, chili peppers and garlic. Season with salt and pepper and cook on medium heat until softened, about 5 minutes.

Add diced chiles, tomatoes, chicken stock and rice. Add the chicken back in and then add the stock. Stir well to combine.

Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes, or until the rice is tender. Add more stock if it starts to get too dry and the rice still isn’t done.

Top with cheddar cheese and serve with chopped cilantro, green onion, sour cream and avocado.


Chorizo quiche

I will start out by saying that yes, I know that this picture is horrible. I’m not going to refuse to put something up on my blog just because I don’t have a good picture of it. I will not be held hostage to the expectations of food bloggers whose entire lives revolve around photography! I will  not obsess over lighting and angles and depth of field when all I want to do is EAT!

That said, I whipped up something new tonight and I’m going to write about it. I promise that it’s yummier than my substandard photo makes it appear.

I’ve made quiche a few times before, but I had some chorizo in the fridge and I know that restaurants often have chorizo and eggs on the menu, so I figured hey…why not chorizo quiche?

I made my dough from scratch, but you can use store bought if you want to. Here’s how I make pie dough.

Chorizo Quiche
Chorizo Quiche

Chorizo Quiche

Pie dough – 1 crust
Mexican chorizo sausage – 8 oz.
4 eggs
2 cups milk
1 cup sliced mushrooms
half an onion – chopped
4 oz. creamy swiss cheese
.5 cup shredded cheese (cheddar, jack, parm)

Preheat the oven to 425. Line a deep dish pie plate with pie dough and blind bake (bake without the filling, but weighted down…use beans or pie weights on top of parchment paper or aluminum foil) it for 15 minutes. Remove the weights and bake uncovered for 5 more minutes, then lower the oven temperature to 350.

While the pie dough bakes, remove the casing from the chorizo and brown it in a skillet. After it starts to break up and release its fat, add the onions and mushrooms. Cook until the vegetables soften.

Heat the milk to almost boiling. You can use a microwave or do it in a sauce pan.

Beat the eggs and then temper them into the warm milk. Do this by adding a little bit of milk at a time, constantly whisking. Once half the milk has been added, pour the egg/milk mixture into the milk and whisk together.

Once the pie crust is blind baked and the other ingredients are ready, it’s time to assemble. Place the pie plate onto a cookie sheet in case of spills. Spoon the chorizo mixture onto the pie crust. Now pour the egg mixture on top. Finally, place dollops of the creamy swiss onto the top.

Bake at 350 for about 30 minutes or until set. Sprinkle with cheese if you want!