Marco Pollo

For whatever reason I decided to make this enormous portion of family style Spanish rice with chicken while John is away for the week. Not only do I have way too much, and am not really interested in eating so much meat especially with one of my carnivores away, but, I'm sure John will see this and shake his fists in protest shouting 'Why!!!???' from the airport as he reads about it. I haven't done a ton of intense cooking since the move, its not a big part of the daily lifestyle here and we are out a lot more so we keep everything really simple and quick. Oh and we also try not to have the oven on... like ever. So I'm sure he will be asking why I embarked on this amazing hearty meal in his absence.

For one thing, its been busy moving and exploring and settling in. For another, the largest meal of the day here is eaten at lunchtime between 2pm-4pm, so during the week there's no reason to invest in making anything big since John eats that meal at work and Sophia and I usually just have little bird meals while we bounce around all day. Dinner time here is both late and light, so as we get more accustomed there hasn't been a call to cook with much fervor. It's also stinking hot in the late afternoon and evening so who the heck wants to be in the kitchen?  The straw on this camel's back is now Sophia's relentless 'Mommay-ing' whenever I'm in the kitchen since its a bit set apart from the rest of the apartment. She doesn't really want anything, she just wants me to know I'm not getting any peace. Its actually kind of like Marco Polo without the fun of the pool and I'm not really ever hiding. She just keeps saying "Mommay.... Mommay!!" and I just answer back "Yes Sophia" so she can audibly sense where I am without actually stopping to look.

Well, I've had only a few experimental experiences and one was True Gazpacho, which I promise to post when I can give it the focus and time to really give clear and concise instruction. The simplicity of the dish and ingredients is only matched by its ability to be ruined by the smallest infraction. (Oooh let me save that for when I post it, that was artfully said wasn't it?)

My next and most anticipated venture will be a real Valencian Paella but I want to save that for after we actually visit Valencia and I have time to do some on site research. (mmmmmmmm research....)

So I just basically had an itch to sizzle some stuff together and decided to have a go at some real Spanish rice, I also for some reason really wanted to make some chicken (and then promptly take a pregnancy test for this odd craving). Sophia was also just down for what I could tell was to be a long and late nap. So here are the fruits of my very rare time alone to create in the kitchen here:

Arroz Con Pollo (Rice with Chicken)

4-6 Chicken Thighs (Bone in or out is up to you)
1 Cup (total) White Wine (use a few Tbsp at a time during recipe)
1 small or 1/2 large Onion
3 Garlic Cloves
2 Cups long grain white rice
1 Large Red Pepper
1 Medium Long hot or Poblano for additional spice (Can also just use Green Pepper for mild)
4-5 Cups Chicken Stock or see below in recipe can dilute with water also
Spanish Spice (recipe below)
1 Cup frozen peas
1/2 Tsp Spanish Saffron flakes

Spanish Spice
1/2 Tsp Tumeric
1/2 Tsp Garlic powder
1/4 Tsp Ground Saffron
1/4 Tsp Paprika
1/4 Tsp Salt
****If you want a shortcut to the seasoning but stay true to the Spanish authenticity, you can purchase packets of Paella seasoning on amazon and use one packet for a whole pot. Its very similar and if you only think you will use some of the seasonings for this dish, much more sensible option.****
http://www.amazon.com/Paellero-Paella-Seasoning-Spain-packets/dp/B002K8VFE0

This is authentic Spanish home cooking. This is NOT Goya boxed yellow rice.
This is Also ... SO simple and easy and delicious!

Start with chicken thighs 4-6 you can choose bone-in or not, up to you. My house prefers thighs to breasts as they are more flavorful and do not dry out.

Drizzle some Olive Oil in a large heavy stock pot or enameled cast iron (needs a lid). Take the Chicken skin side down and brown and turn once cooking nearly through (6-10 minutes total) adding just enough wine to deglaze pan as it cooks. Remove chicken with tongs and set aside in a bowl or on plate.

Toss chopped onion in same pot and swirl with a wooden spoon and then add garlic, cook for 2-4 minutes and let them become translucent. Deglaze again with white wine and let reduce.

Add 2 cups of rice and stir continually to absorb flavors and oils. Add diced Red and Green Pepper also. While continually stirring allow to cook for another 2-4 minutes, do not let rice brown. Add another splash of white wine to reduce again.

Add 4-5 Cups of liquid. You can use ALL chicken stock/broth, or you can cut with water but no less than a ratio of 50/50. So either use all chicken or half and half water and chicken if you want. Now add Spanish Spices. Stir and Take the chicken thighs and nestle them into the pot with the rice and liquid. Bring to a boil and then lower heat to low so it comes to a slow and steady simmer. This should cook to your rice directions and will depend on your climate. (20-30 min) until nearly all liquid is absorbed.

Finally, add the frozen peas and saffron and stir, and cover again. Remove from heat and let stand covered for 5-10 minutes.  One pot meal will feed your family all weekend!!