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chicken and rice – revisited

Posted by ernie on April 19, 2008

revisted?  well it’s the second time i’ve made it.  the first time was tradition chicken and rice.  “arroz con pollo” if you will.  i will.  in fact i did.  but it did not.  the end result was considerably less than spectacular.  across the board it was bland.  the rice was bland.  but it looked delicious.  here, take a look.

look but don\'t taste.

so that’s all there is to say about “my first time.”

moving on.

my second attempt at chicken and rice (in english this time) would be slightly different.  the chicken would be spicy, tender, and crispy.  on the stove by itself instead of mingling with the rice.  the rice would (hopefully) be less wet and with some actual flavor this time.  hopefully.

i gave them the rub-down of their lifetime.

instead of using various chicken parts, i stuck with just breasts.  skinless.  rubbed with delicious spices.  then they were pan-fried in a touch of olive oil.  this creates a nice crispy crust while the inside gets tender.

for the rice, i used medium grain brown rice.  2 cups water for every cup rice.  also included were onions, various seasonings, and copious amounts of garlic.

spicy delicious chicken

  • 3 skinless chicken breasts
  • ground cumin
  • cayenne
  • garlic powder
  • chili powder
  • kosher salt
  • fresh black pepper
  • 1 1/2 cups medium brown rice
  • 3 cups water
  • 1 small to medium sized onion, chopped
  • lots of fresh garlic cloves
  • olive oil

start by chopping the onion and starting them in a medium sized pot.  after a few minutes, add some diced garlic cloves (i think i used 4).  lots of garlic flavor.  delicious.  once that all gets nice and hot and the onions start to get brown, dump in the rice.  toss it around a little and maybe add a touch more olive oil.  then dump in the water.  bring to a boil, reduce to a simmer, and let it go for about 25 minutes.

meanwhile, get to work on the chicken.  coat with all your delicious spices.  i usually go with 2 parts cumin, 2 parts garlic powder, 1 part chili, half part cayenne, 1 part fresh black pepper, a bit of kosher salt.  i like to make a lot so i can have it on hand.  then give your chicken a nice full coat.

heat up some olive oil in a fry pan and introduce the chicken.  i like to keep it covered.  i find that it keeps the chicken nice and tender while it develops the tasty crust.  i go on medium head, about 10 minutes.  then flip and another 10 minutes.  give or take, of course.

that’s basically it.  put the two together and this is what you get.

trust me, it wants you to eat it.

yes.  it was good.  thought i do have to admit a few things.  1) the rice still needs a little something.  maybe some fresh green peppers.  maybe some peas.  i’m thinking a substitution of some chicken broth in the place of some of the water.  2) the chicken may have had a crust just a tad too thick.  perhaps a browning in the pan and the rest of the way in the oven is the better way to go.

regardless, i have to say that it was gone all too soon and it will be missed…


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