Arroz Rojos

So my lesson in life – If you’re not sure how long a new recipe will take, then don’t take on another new recipe at the same time.  I started dinner late and wasn’t sure how the timing of everything would go, so I asked husband to step in and help, which he did.  What a great guy.

This recipe is from Step-by-Step Italian, Mexican & Chinese Recipes.

Substitutions made, noted below.

arroz rojos 1

Arroz Rojos

2 tblsp vegetable oil
1 c raw lon-grain white rice
1/2 c finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
dash chili powder
2 large tomatoes – peeled, seeded and chopped
1 1/2 c chicken broth
1/3 c shelled peas
2 tblsp chopped pimiento – I used corn

Heat oil in medium skillet over medium heat until hot.  Add rice.  Cook and stir 2 minutes or until rice turns opaque.

Add onion; cook and stir 1 minute.  Stir in garlic, salt, cumin and chili powder.  Add tomatoes; cook and stir 2 minutes.

arroz rojos 2

Stir in broth.  Bring to a boil over high heat.  Reduce heat to low.  Cover and simmer 15 minutes or until rice is almost tender.

Stir in peas and chopped pimiento.  Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed.  Rice grains will be slightly firm and separate, rather than soft and sticky.

arroz rojos 3

cartoon-strawberry-9Red rice.  It looks a little “sticker” than the picture in the cookbook, but it was a great compliment to the Creamy Almond Chicken.  In the future I’d add a little bit of tomato paste to bring out the red color and a splash or two of hot sauce to give it some heat.

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Creamy Almond Coated Chicken

We’ve been living on a diet heavy with chicken lately since husband’s doctor has asked him to cut out red meat.  It’s challenging me to find new recipes and get a little creative.

This recipe is from Step-by-Step Italian, Mexican & Chinese Recipes.

No substitutions were made.

almond chicken 1

Creamy Almond Coated Chicken

1/2 c blanched almonds
6 boneless skinless chicken breast halves (approx 6 oz each)
2 to 3 tblsp vegetable oil
1 tblsp butter
1/4 c finely chopped onion
1 fresh Anaheim or poblano chili – roasted, peeled, seeded, deveined and finely chopped
1 sm tomato – seeded and finely chopped
1 clove garlic, minced
1/2 c chicken broth
1/4 tsp salt
1/2 c heavy cream

Process almonds, about 1/4c at a time, with a spice grinder to create a fine powder  Place ground almonds on a shallow plate.

Coat chicken with almonds; reserve remaining almonds. – My chicken was a little too wet, so the almonds didn’t stick well.  live and learn.

almond chicken 2

Heat 1 tblsp of oil and butter in a deep, large skillet over medium heat until foam subsides.  Place breasts in a single layer in the skillet without crowding.  Cook 6 minutes or until chicken is light brown, turning once.  Reduce heat if almonds get too dark.  Remove chicken to plate.  Repeat with any remaining chicken, adding oil if needed.

Add 1 tblsp of oil and onion to skillet.  Cook and stir over medium heat 3 minutes or until onion is softened.  Add chili, tomato and garlic.  Cook and stir 1 minute.  Add broth, salt and reserved almonds.  Bring to a boil over high heat.

almond chicken 3

Return chicken to skillet.  Reduce heat to low.  Cover and simmer 15 to 20 minutes until chicken is tender and juices run clear.  Remove chicken to serving plate; cover and keep warm.

Add cream to broth mixture.  Bring to a boil over medium-high heat.  Cook and stir 3 to 5 minutes until sauce is slightly thickened.  Pour over chicken when serving.

almond chicken 4

cartoon-strawberry-9This chicken was good, but I would want to tweak it a little next time.  I expected the roasted chili to add more heat, so I’m wondering if some cumin or chili powder in the sauce would give it the kick I’m looking for.  But the sauce, Oh My, the sauce.  All I wanted to do was add some cheese and make a queso out of it.

On Wednesday, I’ll be posting about the rice pictured here, Arroz Rojos.