Heating Things up at Home: Arroz con Pollo and Chile con Carne Recipes

13 May

Today I leave for Mexico. Upon telling people of my pending vacation, the number one response I’ve been receiving is, “I’m so jealous that you get to spend some time in the hot sun.” It’s true; Victoria has had a rather dismal spring with countless grey skies and endless rain. And yes, while I’m looking forward to a much-needed vitamin D hit, the things that are really consuming my thoughts are current daydreams of margaritas and fresh guacamole. As mentioned in the post Smart Snacking, I’m a huge guac fanatic (click HERE for my Guilt-Free Guacamole recipe), and there’s truly no better place to sample fantastic guacamole than in Mexico. During my trip, I will of course be documenting my culinary experiences to share with you, but before I leave I thought I would offer a couple recipes that remind taste buds of warmer weather. And while these dishes aren’t necessarily Mexican per se, they do hail from other Latin American lands, and may just turn up the heat in your own kitchen, no matter where you are.

 Arroz con Pollo

This Bobby Flay adaption may seem labour-intensive, but you can include or leave out whatever you like to make it your own. Also, this is a great dish to make in batches and enjoy throughout the week, so all your hard work will pay off for a few meals at least.

 Ingredients:

  •  2 tablespoons kosher salt
  • 2 teaspoons powdered garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons powdered onion
  • 1 teaspoon paprika
  •  2 teaspoons freshly ground black pepper
  • 2 teaspoons ground turmeric
  • 1 tablespoon dried oregano
  • 6 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 to 2 plum tomatoes, seeded and diced
  • 4 cloves of garlic finely chopped
  • 3 cups white rice
  • 4 ¾  cups chicken stock
  • 1 bay leaf
  • ½  cup frozen peas (not thawed)
  • ½ cup black beans
  • ¾  cup pimento stuffed green olives
  • Squeeze of limejuice

Method:

  1. Mix together the salt, garlic powder, cumin, onion powder, paprika, black pepper, turmeric and oregano in a small bowl.
  2. Season both sides of the chicken with the mixture.
  3. Heat a few tablespoons of oil in a large pot over medium to high heat.
  4. Place the chicken in the oil in batches, if necessary, and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown.
  5. Remove the chicken and place into a separate pot, cover and allow it to cook through while keeping warm.
  6. In the same pot that the chicken was sautéed in, add the onions, and the green and red peppers and cook until soft.
  7. Add the tomato and chopped garlic and cook for 1 minute.
  8. Add the rice to the pot, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, some salt and pepper, and bring to a boil.
  9. Stir well, cover, reduce the heat to medium, and cook for 10 minutes.
  10. After 10 minutes, add the peas  and beans to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through (about 8 minutes).
  11. Remove the pot from the heat and let it sit for 5 minutes covered.
  12. Remove the lid, fluff the rice and gently fold in the olives, and a squeeze of lime juice.
  13. Pull chicken so that it is separated, and add to rice mix.
  14. Serve, and enjoy!

Arroz con Pollo seasoning mixture

Step 2: Season both sides of chicken with mixture and saute until golden on both sides

Step 6: In the same pot that the chicken was sautéed in, add the onions, and the green and red peppers and cook until soft

Step 8: Add the rice to the pot, stir to coat the rice in the mixture and cook for 1 minute

Step 10: Add the peas and beans to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through (about 8 minutes)

Chicken is traditionally served pulled and mixed with other ingredients, but you can also serve it whole.

 Chipotle Chili con Carne

This is another dish that’s great to make in large batches and enjoy as leftovers throughout the week. I serve mine with nutty bread, and a garnish of chopped spring onions and freshly sliced avocado.

 Ingredients:

  • 1 pound ground beef
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 ½ tablespoons chili powder
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 4 teaspoons finely chopped canned chipotle peppers
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (16 ounce) can chili beans
  • 1 can black beans
  • 1 can sweet corn
  • salt and pepper to taste

Method:

  1. In a large saucepan over medium high heat, sauté ground beef until almost cooked through
  2. Add onion and bell peppers and sauté for about 5 minutes, or until beef is browned and vegetables are soft.
  3. Add the chili powder, garlic, bay leaf, cumin, chipotle peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to medium-low.
  4. Cover and cook for about 20 minutes on medium to low heat, while stirring occasionally.
  5. Stir in the beans and corn, and heat through.
  6. Serve and enjoy!

Step 2: Add onion and bell peppers and sauté for about 5 minutes, or until beef is browned and vegetables are soft

Step 5: Stir in the beans and corn, and heat through. Serve and enjoy!

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One Response to “Heating Things up at Home: Arroz con Pollo and Chile con Carne Recipes”

Trackbacks/Pingbacks

  1. Mexico Munching: Day 1 and 2 « Shortt and Sweet - 23/05/2012

    […] mentioned in Smart Snacking and then again in Heating Things up at Home, I could happily eat my way through a pool filled with guacamole (although thankfully ours was […]

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