Arroz con Pollo, The Weekly Menu and a Book Review

This wonderful and easy, one-pot meal is great for weeknights, taking less than an hour from start to finish but fancy enough for weekend entertaining.

I was inspired to make this dish after reading All This Time by Annabelle McCormack.

This was a free read from my Barnes and Noble Nook app.  It was okay but if you have other books on your TBR list, read them first.  But if you are all caught up and want a quick, if predictable read, order this up and enjoy.

I was reading this novel about young people (late 20's, early 30's) and their relationships at the same time I was listening to The Vintage Village Bake Off about older people (late 60's, early 70's) and their relationships.  

It was an interesting contrast and I enjoyed comparing the similarities and differences between the two novels.

This novel follows Samantha (Sam) Redding from her busy life and job in New York City to a quiet, rural area of Maryland.  Samantha returns home to welcome her new niece to the family but is met with the information that her beloved mother is dying of cancer.

Samantha is on the heels of a broken relationship with her high school sweetheart who had fled rural life for big city life along with her.   Samantha remains at home, relocating her job as a food photographer to the area by holding a Cookie Bake-off.  

As Samantha tries to come to terms with these life-changing experiences, in a small town that she had grown to hate, she meets up with her ex-boyfriend's best friend, Garrett.  Sam's father was the town's drug dealer until he landed in prison, leaving her mother to care for 2 young children and a cottage resort all by herself.  Garrett's father was the town drunk, who is now clean and sober, but whose actions Garrett is finding hard to forgive and forget.

Together they work towards finding acceptance and security in the place they never thought they would.

Besides cookies, there is a lot of food mentioned in the novel, including Garrett and Sam reminiscing about Sam's mother's Arroz con Pollo.  This was my inspiration for the recipe I am sharing with you today.

Sam's mother was from Venezuela and this Chicken and Rice casserole was one of her signature dishes.  I had never tried Arroz con Pollo before I made this version that I found at Delish.

I assure you that this is not the last time that I will be making this flavorful, delicious, and easy meal.  Marissa and her friend, Rae, loved it and so did Frank and I.

Rae was one of the first people to whom I introduced Marissa when she first joined our family. Rae, her brother, and her Mom have long been considered family in this household.  Rae recently moved in with us so that she could cut down on her work hours and concentrate on her college degree.  I'm sure you'll be hearing more about her in future posts. 

Saturday night, our daughter, Nicole, and her husband are coming over for dinner.  The rest of the week is pretty quiet.  Here is our Weekly Menu......

Saturday

Tossed Salad

Marry Me Chicken served over Fresh Pasta

Roasted Brussels Sprouts

Dark Chocolate Cajeta Cheesecake

Sunday Supper

Venison Stir Fry with Baby Bok Choy

Steamed Rice

Meatless Monday

Eggs and Tomatoes

Taco Tuesday

Mexican Pizzas

Wednesday

Out for dinner before Choir

Thursday

Roast Chicken Sheet Pan Dinner

Fish Friday

Tuna Noodle Casserole

  

Casseroles, Chicken, Rice, One Pot Meals

Entrees, Chicken

Hispanic

Yield: 4 servings

Author: Wendy Klik

Arroz con Pollo

This wonderful and easy, one-pot meal is great for weeknights, taking less than an hour from start to finish but fancy enough for weekend entertaining.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 8 pieces chicken thighs and/or legs, with skins and bones
• salt and pepper, to taste
• 2 t. cumin
• 1 t. oregano
• 1 t. garlic powder
• dash of cayenne pepper
• 3 T. olive oil
• 1 onion, diced
• 1 bell pepper, or 6 mini peppers, seeded and diced
• 4 cloves garlic, minced
• 2 T. tomato paste
• 1 c. long grain white rice
• 1 1/4 c. chicken broth
• 1 can (15 oz) diced tomatoes with juices
• 1 bay leaf

Instructions

1. Pat dry the chicken pieces and season with salt and pepper.
2. Combine the cumin, oregano, garlic powder, and cayenne. Rub over the seasoned chicken pieces.
3. Heat the oil in a large, shallow Dutch oven or large skillet, over med-high heat.
4. When hot add the chicken pieces and sear until browned, about 5 minutes per side. Remove to a plate.
5. To the same pan, add the onions and peppers. Cook and stir for a few minutes until vegetables start to soften. Stir in the garlic and cook until fragrant, about a minute longer. Stir in the tomato paste, coating the vegetables.
6. Add the rice to the pan and cook, stirring until well coated and toasted, 3-4 minutes. Pour in the chicken broth, and tomatoes with juices. Add the bay leaf and stir to combine.
7. Return the chicken pieces and any accumulated liquid to the pot and bring to a boil.
8. Reduce heat, cover and simmer for about 30 minutes, until liquid is absorbed, rice is tender and chicken is cooked through.

Notes

Adapted from a recipe found at Delish.

Nutrition Facts

Calories

334.81

Fat (grams)

11.92 g

Sat. Fat (grams)

1.71 g

Carbs (grams)

51.63 g

Fiber (grams)

3.94 g

Net carbs

47.71 g

Sugar (grams)

7.42 g

Protein (grams)

7.04 g

Sodium (milligrams)

527.96 mg

Cholesterol (grams)

3.43 mg

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