Arroz con Pollo

Lately I've been drawn to making one pot meals.  Aside from them usually being comforting, I think the biggest attraction is that there are less dishes to do :)  Love keeping it simple sometimes.

This dish is sure to satisfy your craving for Latin food.  I know there are a lot of different versions...this is one that I adapted a bit and we loved it!  I personally prefer chorizo over regular sausage, but you can certainly sub that.

This was just as good for lunch two days later, by the way :)


Arroz con Pollo
adapted from Fine Cooking

3 tablespoons extra virgin olive oil
6 chicken thighs, bone in and skin on, seasoned well with salt and pepper
1 cup chopped Spanish chorizo
1 large onion, chopped
4 garlic cloves, diced
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric (optional...I didn't use it)
1/2 cup crushed tomatoes
1/2 cup beer
1 bay leaf
2 cups rice (I used Carolina extra long grain)
2 1/4 cups water
1 cup Spanish green olives

Heat oil in a dutch oven over medium high heat.  Saute chicken until golden on both sides, then transfer to a plate.  Saute chorizo until browned, then add to chicken platter.  Pour off some of the excess oil, leaving about a quarter of it in the pan.

Reduce heat to medium and saute onion and garlic.  Cook until softened, about 5 minutes.  Add chicken and chorizo back to pan.  Add cumin, paprika, chili powder and turmeric.  Stir to distribute spices.  Cook for one minute then add tomatoes, beer and bay leaf.  Raise heat to medium high, stir and cook for about 2 minutes.

Add rice and water, and bring to a boil.  Cover and reduce heat to simmer.  Cook until rice is done and liquid has absorbed, about 25 minutes.  Toss in olives, stir and let sit for 5 minutes before serving.

Tortilla Española

I've shared many frittata recipes here, which are common among my Italian culture.  There's nothing easier or more versatile, especially when you have lots of delicious leftovers to use up.

I tried the Spanish version in the midst of my "how the hell do I use up all these eggs?" period.  I've had this before but never made it myself.  It was delicious, even 2 days later.  I had it for breakfast AND for dinner :)

This is perfect for brunch, when you need a few dishes to make ahead to save some time.  And, like I said before, it makes for a great dinner (or lunch) with a nice salad.  Or a sandwich!  Endless possibilities.


Tortilla Española
from Spain - On the Road Again

1/4 cup extra virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 onion, thinly sliced
salt and pepper
8 eggs
chopped fresh parsley for garnish

Heat oil in large non-stick pan or cast iron skillet over medium-high heat.  Allow it to get very hot, but not smoking.  Add potatoes and onion and season with salt and pepper.  Reduce heat to medium and cook, stirring occasionally.  Adjust heat if necessary so vegetables don't brown.  Cook until potatoes are tender when pierced with a fork, about 15 - 20 minutes.

Beat eggs with salt and pepper in a large bowl.  Add potatoes and onions to bowl, then pour mixture into skillet.  Spread potatoes evenly in pan and cook for about one minute, until egg mixture is set on the bottom.

Reduce heat to medium-low and cook for 20 minutes, or until quite set.  Carefully flip tortilla over (or do what I did - invert it carefully onto a large plate, then slide into pan bottom side up) and cook another 5 minutes, until set.

Flip out onto a clean plate and let rest for 5 minutes.  Add parsley and serve warm or at room temperature.

Now I'm REALLY starting to spoil Frank.

I know, I know, many of the wives out there are thinking, "you're SUPPOSED to make your husband's favorite foods!"  That's what we do...we tie our aprons on, put a smile on our faces and sing happy songs while making the meals that our men love the most.  Right?

Ummm, sure.

Don't get me wrong - I love making Frank's favorites - but through the years I've had to branch out a bit, mainly so that we weren't eating pasta every night.  He's what you'd call a pain in the ass creature of habit, and that's regarding many things...not just food.  I'm just the opposite - I'm all about variety.  So, the term "opposites attract" holds true for us in that respect.

I'm finally at the point where I can pretty much predict what Frank will order when we're out, depending on what type of cuisine it is.  9 times out of 10, when we're out for Spanish/Portuguese food, Frank orders paella.  No question about it.

So, while scanning my (very full!) fridge last night, I saw what needed to be used - 4 chicken thighs and some leftover shrimp.  I pulled the TJs smoked chicken andouille sausage out of the freezer...and...perfecta!  Paella!

Now, I know there are more "authentic" recipes out there, but I found a recipe to base mine off of what I had already in the house.  Next time I'll probably use chorizo (although the TJs sausage was excellent, and a healthy substitute) and a few different types of olives.  And, as for peppers, you-know-who isn't a fan...but he'll just have to pick them out :)

In keeping with the Spanish theme, I also made Natilla...it's very easy, and really, REALLY good.

I'm not sure I've had it before, even though it tasted familiar.  It's probably used as a custard inside other desserts...hmmm...am I going to have to start making Spanish pastries now?

I better be getting a kick-ass birthday gift next week.  Just sayin'.

Paella Mixta
adapted from adamsvetcooking on food52.com
4 chicken thighs, bone-in with skin
extra virgin olive oil
salt and pepper
4 links Trader Joe's Smoked Chicken Andouille Sausage
2 medium onions, sliced
5 garlic cloves, halved
1 1/2 cups green olives with pimento, halved
1 1/2 cups arborio rice
3 cups chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon saffron sprigs
2 bay leaves
12 shrimp, peeled and deveined, with skin


Preheat oven to 425ºF.  In a 12" saute pan (or 18" paella pan, or dutch oven) add enough olive oil to cover the bottom. Put pan over medium to high heat.  Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.


Place sausage in pan and sear both sides. Remove from heat and set aside.  


Add onion to pan and cook until soft.  Add garlic, peppers and olives. Continue to saute for 5 - 10 minutes. Season with salt and pepper.


Add rice and saute for 3 - 5 minutes (until rice begins to toast), then pour in chicken stock.  Add cumin, saffron, bay leaves and thyme, and salt and pepper to taste.


Add chicken and sausage to pan. Arrange in decorative fashion. Cover with lid or foil.  Place pan in preheated oven, and cook for 45 minutes.


Season shrimp with salt and pepper, and add it to the pan.  Cook for an additional 5 minutes. Serve with lemon.

Serves 4.