Arroz Con Pollo (Castilian Chicken with Rice)

There are many versions of this delight from Spain. Almost every different culture in Latin America and the Caribbean has their own version of Arroz Con Pollo. However, this is the one I discovered while studying abroad in Madrid, which would be the original version from which all others are derived. Even the cooking Bible of culinary art Larousse Gastronomique refers to this dish as Castilian Chicken.

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Please note that although the Arroz Con Pollo in Spain will use different cuts of chicken that I use. Why? Because I’m completely grossed out by eating meat with bones in it.

And So It Begins

Start by steeping the flavorful spices in the broth. You don’t boil this mixture. Put it on your lowest setting in an uncovered pot for 45 minutes to 1 hour.

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3 ½ Cups of Chicken Broth

1 Teaspoon of Saffron threads*

1 ½ Teaspoons of Chicken Bouillon Powder

½ Teaspoon of Turmeric

*I usually do not measure this ingredient. I buy the McCormick Saffron threads and use half. Therefore, I get to make this dish twice from one bottle. Prices vary drastically. I’ve seen it at Walmart for $17.69 while the base commissary has the exact product for $9.49.

Next You’ll Need to Prepare the Flour for Dredging the Chicken

2 large boneless and skinned chicken breasts (cut each breast into 3 pieces)

1 cup of flour

1 ½ Tablespoons of Paprika

1 Teaspoon of salt

½ Teaspoon black pepper

Dredge the chicken pieces and shake off excess.

Get Those Veggies Prepped

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1 Large White Onion (Medium Dice…the link will show you how to properly dice an onion)

1 Small Diced Red Bell Pepper

1 Small Diced Green Bell Pepper

1 4 oz. Jar of Pimiento (Drained)

*Option…1 Cup of Green Olives with Pimiento

 

Don’t Forget the Chorizo Sausage

6 Goya Spanish Chorizo Sausages (Skinned and sliced ¼ inch thick)

There are many incarnations of the Chorizo, like Mexican and Basque versions. However, the type made by Goya is the one that fits the bill. These match what I had in Spain and in the better Spanish restaurants in New York City.

Other ingredients

¼ Cup of Olive Oil

A splash of White Wine

2 Cups of Uncooked Rice

As for Cookware

This type of cooking is made for Le Creuset enameled cast iron. Yes, there are cheaper alternatives. I’ve seen them in Walmart and Bed Bath and Beyond. Although I’ve never used other brands, I swear by the quality of Le Creuset. My mom has some for over forty-years.

The Next Phase

Start by placing the chorizo slices in a large pot (preferably like the one named above). Remember when it comes to any type of sausage, low and slow is the way to go.

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Once the chorizo has some color on them, remove and reserve. As you can see, the chorizo has rendered beautiful red-orange colored drippings.

Put the olive oil and fry the chicken pieces. You don’t have to cook them all the way through. You want some golden brown color. Remove and reserve with the chorizo.

Next add the veggies to the oil. After they become a bit soft you can sweat them.

You don’t have to remove the onion and peppers. Now toss in that splash of White Wine and deglaze. Just simply add the rice to the pot and get the rice coated in the oil and cooked a bit. Then add that broth that has been steeping for a while.

Add the cooked and chorizo back into the pot and cover. Treat it as if you are making plain rice. When it starts boiling, lower the temperature to the lowest setting for 20-25 minutes.

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Uncover and add the pimiento and olives (remember the olives are optional). Residual heat will warm those last two ingredients. Mix them in and serve.

I hope you try this one. Let me how it came out!

 

 

Every Time You Reply – Little Frankie Doesn’t Cry

F6D

Sauerbraten

A Sauerbraten (German Pot Roast) dinner makes one think about a grandma toiling away in the kitchen from the early morning hours until evening. Remember those days? When cooking was done in pots and delectable delights cooked slowly for hours. If you’re going to make a Sauerbraten, then get ready for a meal that takes three days to prepare. Of course, your patience and palette will be richly rewarded by German specialty.

Sauerbraten for a 3 – 3 ½ pound rump roast.

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2 Onions

1 Cup Red Wine Vinegar

1 Cup Apple Cider Vinegar

1 Tablespoon Salt

½ Tablespoon Black Pepper

1 Tablespoon Ground Mustard

1 Tablespoon of Sugar

12 Whole Cloves

2 Bay Leaves

12 Juniper Berries*

3 – 4 ounces of crushed ginger snaps** (Final ingredient for sauce. NOT part of the marinade)

*I couldn’t get any juniper berries this time around. I’ve made Sauerbraten with and without them. Skipping the berries will not destroy the Sauerbraten and make it inedible. You’ll be fine.

**Find dark gourmet ginger snaps, those blonde ones won’t cut it.

Step 1: Dice the onions, combine all of the marinade ingredients and bring to a boil. Then remove from heat and let cool to room temperature.

Step2: Get a frying pan (preferably cast iron) fired up. Rub the rump roast down with 2 Tablespoons of vegetable oil. Next, sear the roast for two to three minutes on every surface. Remember, color equals flavor.

Step 3: When the meat and the marinade have cooled, put both into a glass bowl and cover. Avoid aluminum foil or bowls. The acid in the vinegar will react with aluminum and other metals, because the combination of the two is a battery.

Marinate the Sauerbraten for three days. If the marinade covers the meat then just leave it alone. If not, then turn the roast every day or every twelve hours.

Step 4: Place the meat and marinade into a covered vessel. I use enameled cast iron by Le Creuset. It is perfect for this type of cooking. Cook at 325° for 4 hours.

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A Le Creuset Dutch Oven

Step 5: Remove Sauerbraten roast. Place it on a cooling rack. Use a wire mesh strainer and filter all of the liquid into a sauce pan. Add 3 oz. of crushed Ginger snaps. If your sauce isn’t thick enough, then continue adding ½ oz. increments.

Step 6: Eat! Mangia! I really enjoy a sweet white zinfandel to offset the sour part of Sauerbraten. However, there’s nothing wrong with a high quality “brewskie” either.

I served this Sauerbraten up with spaetzl (German pasta) boiled, then sautéed in butter and cream, Rotkohl (sweet n’ sour red cabbage), and Kartoffelklöesse (Potato Dumplings).

If you make this Sauerbraten recipe or are planning an honest attempt, I’d love to hear from you.

DON’T GO – COMMENT BELOW!

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