Arroz Con Pollo

Rice and beans are a favorite here in the tiny kitchen.

I've heard the combination is quite nutritious, a face I pretend not to know while enjoying one of my favorite comfort foods.  Also, if you're into this sort of thing, I can think of no better vector for hot sauce than rice and beans.

Like tomato sauce, rice and beans is absurdly flexible.  I'll often neglect to buy a lot of the ingredients before starting dinner and it still comes out great.  The only ingredients that are absolutely necessary are the rice, the beans, and maybe the onion.  The chicken, garlic, and optional ingredients make this a centerpiece for a very filling dinner, but even without them you're left with a pretty great side.  If you're feeling adventurous add some salsa, cheese, tortillas, and a bit of fancy folding and you'll have a homemade burrito.

You Will Need:
8 chicken pieces
1.5 cups rice
2.5 cups water
14 oz can crushed tomato
14 oz can pink beans

1 small onion

4 cloves garlic

salt 

pepper

cayenne pepper (optional)

green olives (optional)

Steps:
1.  In a large pot, heat a small amount of olive oil over moderately high heat.  Season the chicken (1) with salt and pepper and then place it in the pot.  Cook the chicken until well browned on both sides, then remove and set aside.  Do not pour off the remaining chicken fat (2).
2.  Add the onion to the pan and reduce the heat to medium.  Cook for about 5 minutes, stirring occasionally.  When the onion is translucent, add the garlic and cook for about a minute longer.
3.  Dump the tomatoes, beans, rice and water all into the pot.  Be sure to scrape the bottom of the pan to dislodge any tasty bits of onion, then arrange the chicken pieces on top of an even layer (3).
4.  Bring the mixture to a boil and reduce heat and let simmer until all the water is absorbed.  Stir occassionally to prevent burning.
5.  Serve when rice is sufficiently cooked.  The chicken should also be ready, but you may want to cut into a piece to make sure you aren't poisoning yourself and others (4).

Notes:
1.  I use chicken thighs and drumsticks.  Another good thing about rice and beans is that the ingredients are reasonably priced.  I suppose you could use boneless, skinless chicken breasts for this recipe.  But I think it wouldn't taste quite as good and it would cost a bit more.  If you aren't intolerant of spicy things, you can add a dash of cayenne to each piece of chicken.
2.  Part of the reason I like this recipe so much is because it only requires a single dish.  The chicken fat may slightly decrease the glorious health benefits of the rice and bean combination, but leaving it prevents the extra effort of dumping it out.  Plus, it tastes great.
3.  Add a cup or so of green olives at this point if you so choose.  I really like olives so I generally add a way more, but you should use your discretion not mine.  You don't need to drain the tomatoes, but you may want to drain the beans depending on the brand you have (I use Goya and I drain them).
3. I like to squeeze some lime juice over the rice and beans immediately before serving.  I think it adds a little lightness to the coming party.  If you have leftovers, I recommend re-heating on the stovetop instead of in the microwave.  Add a little olive oil when reheating and your leftovers will have a very satisfying crunch.

Arroz, Pollo, Plaintains, Paradise

Fried Chicken!

Don't be afraid.

You can make fried chicken in a tiny kitchen without burning down the house.  You can also make it without potentially expensive or hard to find ingredients like seasoned salt and buttermilk.  It's easy, just maybe not on your arteries.

This recipe make a lot of chicken, so I recommend you invite some people over.

Fry Chicken, Impress your friends.

You will need:

3 cups all purpose flour

1 cup cornmeal

2 tablespoons salt 

2 teaspoons sugar

2 teaspoons paprika

0.5 teaspoon onion powder

0.5 teaspoon garlic powder

0.25 teaspoons tumeric (Optional)

About a 20 or so pieces of chicken (1) 

2 cups milk

1 egg

corn oil (For the frying)

A bunch of friends who like fried chicken (2).

Steps:
1.  Mix together flour, cornmeal, sugar and spices in a large bowl and set aside.
2.  Mix egg and milk in a separate bowl and set aside.
3.  Pour oil into a large flat bottomed pot.  Pour enough so that there is about 2 or 3 inches of oil.  Make sure there is plenty of room in the pot above the oil.  Begin heating oil over high heat.  The oil will be ready for frying when it starts to bubble consistently.
4.  Batter the chicken.  I like to dredge the chicken in the dry ingredients first, then dip into the egg/milk mixture, and then dredge again, but you can also dip them in the egg/milk first then the dry mix (3).
5.  Fry the chicken!   Carefully (with tongs to keep your hands burn free) place battered chicken into the hot oil.  Do not overcrowd the pot, I only fry 4 or 5 pieces at once.  The chicken should be completely covered in oil while cooking.  The chicken should be done when the crust becomes crispy and slightly red in color, but you should check the first few pieces at least to prevent poisoning your friends.
6.  Place successfully fried chicken on a cookie sheet (or anything similar) in a warm oven while you continue frying the remainder of your chicken pieces.

Serve with honey and hot sauce.

Notes:
1.  It is, theoretically, possible to use boneless, skinless chicken breasts in this recipe, but you should really use drumsticks and thighs with the skin still attached.  Seriously, you're not making McNuggets here, you're making fried chicken.
2.  This will be the easiest part of the whole process.  You'll see.  Mention you're making fried chicken too loud in a crowded street and you'll be overrun with new best friends.
3.  Both methods yield really good chicken, but the first significantly increases your crust to chicken ratio.  It's also the method advocated by Alton Brown and others.

Fried Chicken, Yankee Cornbread, Coleslaw