Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Sunday, October 3, 2010

Bone-in Chicken and Yellow Rice

Today when I woke up it was cool outside.  So in anticipation of fall I am giving you a warm, hardy dinner.
Servings: 4
Time:    Prep: 10 minutes; Cook: 45 -50 Minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet) with a lid, a wooden spoon, tongs, a can opener, a plate, tinfoil
  1. 2 tablespoons olive oil
  2. 4 chicken thighs
  3. 3 cloves of garlic
  4. 1 small onion
  5. ½ cup trinity pepper mix
  6. 2 teaspoons turmeric
  7. ½ teaspoon cumin
  8. ½ teaspoon saffron
  9. 28 ounces canned diced tomatoes –DO not drain
  10. 1 cup rice
  11. 2 cups of chicken broth
  12. 2 bay leaves
  13. 1 cup frozen sweet peas-thawed
  14. ½ cup green olives with pimentos-chopped (optional)
  15. Salt & pepper to taste

  1. Dice the onion and garlic.
  2. Wash the chicken.  Salt and pepper both sides.
  3. Heat the olive oil in the skillet on medium high.
  4. Add the chicken skin side down and cover.  Turn the pan down to medium and cook for 8 minutes.
  5. Turn the chicken with tongs, cover, and cook for 7 more minutes.
  6. Remove the chicken to the plate and tent with the foil.
  7. Pour most of the fat from the pan.
  8. Add the peppers, garlic, and onion to the pan and turn the heat up to medium high.  Allow the onions to sweat.
  9. Add the rice to the pan and sauté it until the edges of the rice are clear, about a minute. Stir in the cumin, saffron, and turmeric.
  10. Add the can of tomatoes and the broth.  Allow the rice to come to a boil.
  11. Tuck in the bay leaves.
  12. Place the chicken skin side up on top of the rice. 
  13. Turn the heat down to low and cover.
  14. Allow the dish to simmer, covered, for 20-30 minutes or until most of the liquid is absorbed.
  15. Remove the bay leafs and stir in the peas and olives (if you are using them).
  16. Salt and pepper to taste.

To plate pour the rice into a serving dish and lay the chicken skin side up in the middle.  Offer hot sauce, salsa, and malt vinegar at the table.

I love the bright red, green, and yellows

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