I don’t have many pet peeves. I don’t have many qualms. Not many…but I do have one. Here it is: it really irks me when people pull–what I like to call–a “Giada.” Let me preface this by saying I like Giada, actually. I like her food. It’s simple and delicious. Her baby is cute, her hair is super pretty, her Malibu beach home is cute, I even think her dude Todd seems nice. But when she pronounces ricotta all, like, “rrrriiiicotta!!!” I kinda want to punch something. Like, why is it so hard to just pronounce ricotta like ricotta. We get you’re Italian. We know that. Thanks for the “rrrrricccottta” reminder, Giada. Thanks.
Why am I telling you this…? Because in this video on this page, I pulled a “Giada.” I couldn’t help it. I couldn’t. When it came time to say “arroz con pollo” I kinda tried to say it like an American girl and say, “aros con polo,” but my brain/tongue wouldn’t allow it, so there I am rolling the “r” while secretly hating myself. If any of you speak Spanish, you can actually hear me kinda half it. I’m trying to meet half way with it, trying to say it like I should be, but I fail. So, if you decide that I now annoy you and you don’t like me, I’ll understand. I will. Just come back tomorrow–there will be no video, no talking, just words and some more food.
In unrelated Giada news, I do love this recipe–it might actually be my favorite recipe on this entire blog. In the intro you’ll hear me explain how it was a recipe tinkered with by my grandfather and dad for a few years. I remember them cooking in the kitchen together. Their dichotomy was interesting, to say the least. My dad is probably one of the most positive, upbeat people I know (think of me, post coffee!!), while my grandfather was sort of a salty, half-glass empty kind of man. The way their two personalities worked in the kitchen resulted in hilarity…and one really awesome recipe for arroz con pollo.
(Recipe after the jump!)
2 tablespoon olive oil
4 chicken thighs (skin on)
2 drumsticks (skin on)
1 yellow onion, diced
3 garlic cloves, minced
3 Roma Tomatoes, peeled and minced
1/2 red bell pepper, chopped
1 teaspoon cumin powder
1/2 teaspoon tumeric powder
1/4 teaspoon paprika
1 teaspoon saffron
Pinch of red pepper flakes
1 3/4 cup (14 ounce bag) of Valencia rice
4 cups chicken stock
1. In a dutch oven, heat olive oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 3 minutes. Transfer to plate and set aside.
2. Reduce heat to medium, add onion, and cook until translucent, about 7 minutes. Add garlic to the top of the onions and cook until fragrant; 2 minutes or so. Throw in tomatoes and red bell pepper. Using a wooden spoon, scrape the bottom of the pot removing any of the chicken fat pieces (hello! flavor!!). Next, add spices: cumin, tumeric, paprika, saffron, crushed red pepper, a teaspoon of salt and mix.
3. Dump in rice, being sure to coat with the tomato mixture. Place chicken atop of rice mixture, and pour just enough chicken stock to cover the rice, about 2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time. In the end, I added 4 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 teaspoon more of salt.