Wednesday, June 19, 2013

Arroz con pollo

We had some friends over for supper on Saturday. When I was trying to figure out what to cook, I was aiming for something a little bit spicy, relatively straightforward, and warming, since we were supposed to have been sailing all day (which was subsequently cancelled due to crazy high winds).

I found Smitten Kitchen's (who else?) interpretation of a 2007 Gourmet magazine recipe for Arroz con Pollo. I mostly left the recipe the same, except I used red peppers instead of green, and boneless chicken thighs. We also left out the beer, because John was worried that English Beer would make it taste funny.

It was delicious and was very well received. It was also fairly easy - I did all the prep beforehand (and marinated the chicken all day), and then just put it all together as everyone arrived and let it simmer for half an hour.

Can you tell I love any excuse to bring out the Le Creuset?

We served it with salad from the garden and a mustard vinaigrette (which actually went really well with the chicken & rice). Dutch apple pie for dessert. Mmmmm.

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