The chicken dish I wanted to share this week didn’t come out quite the way I hoped. The Pollo Relleno recipe needs some tweaking before I throw it into the Friday Food fight arena. Hopefully, it will be tastier and more photogenic next week when I try my second attempt at it.
Though my chicken dish didn’t quite pass the taste test, the Spanish rice that I prepared to accompany the chicken came out perfectly. This was my first attempt at making Spanish rice from scratch and I couldn’t believe how easy it was! I grew up eating piles of Rice A Roni Spanish rice, but Iron Chef Allan never even heard of the rice or its brand name counterpart. Wiith one bite, he was a Spanish rice lover.
Run DMT’s Spanish Rice (adapted from The Joy of Cooking)
1 Tbsp olive oil
½ cup chopped Spanish onion
½ cup chopped bell pepper
2 garlic cloves, minced
1 cup of organic Basmati rice
1 ¾ cups organic free range chicken stock
1 cup Pomi chopped tomatoes
½ tsp smoked paprika
½ tsp salt
½ tsp ground black pepper
Preheat oven to 350 F. In a Dutch oven skillet over a medium heat, sauté onions, garlic and bell pepper in olive oil until softened, about 5 minutes. Add rice and stir until well coated. Then, add broth, tomatoes and spices and bring to a boil. Stir once, cover and transfer to oven. Bake for about 25 minutes or until liquid is absorbed and rice is tender.
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