Arroz Verde

(Green rice) 5 servings
INGREDIENTS
Cilantro sprigs, tightly packed	170 gr
Chicken stock	700 ml
Salt	10 gr
Olive oil	10 ml
Unsalted butter	28 gr
Long-grain rice	350 gr
Onion, finely minced	55 gr
Garlic, minced	1 clove
Method of Preparation:
1.         Mise en place 2.         Mince the cilantro. 3.         In a large (2-3 liter) pot over medium-high heat, heat the oil and butter. Once the butter has melted, add the rice and sauté, stirring about every 30 seconds, until they just begin to brown, about 3-4 minutes. 4.         Add the onion and garlic and cook about 1 minute, stirring constantly. 5.         Add the cilantro, stock and bring to a simmer. 6.         Cover the pan, place into a 175°C oven for 20-25 minutes. Stir the rice carefully to avoid crushing it. Adjust seasoning and serve.

Arroz a la Mexicana

(Mexican rice with tomatoes)

4-6 servings

INGREDIENTS

Oil                                                                             40 ml

Long or medium-grain rice                                        230 gr

Onion, minced                                                           1 each

Garlic, minced                                                          2 to 3 cloves

Tomatoes, peeled, seeded and chopped                   230 gr

Stock or water                                                           350 ml

Salt and pepper                                                         to taste

 METHOD OF PREPARATION

1. Mise en place
2. Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2 to 3 minutes.
3. Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
4. Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

Chicken and Rice - Great Recipe for Large Groups and Holiday Parties

I wake up in a strange kitchen with no windows. I have no idea how I got there. All the doors are locked. I am alone. There is a note on a nearby table.

"You're to cook dinner for six people tonight, using anything in this fully stocked kitchen. You will not be told who'll be eating your food, or even what country you are in.

When it's ready, ring the bell on the table, and then lock yourself in the room at the back of the kitchen. There's a selection of old People Magazines for you to read while you wait.
If they enjoy your offering, you will wake up back in your San Francisco kitchen with no memory of this evening. If they do not like what you've made, you'll be terminated."

Well, that's just great – and I never even got to see the first season of Mad Men. Okay, so the preceding science fiction scenario is a little far-fetched, but if that were my predicament, what would I prepare? That's a no-brainer –Arroz Con Pollo, also known as Chicken and Rice.Everybody likes chicken and rice. Just about every major culture has some sort of version of this archetypal recipe (by the way, people from minor cultures please save your emails). This is pure down-to-the-bone comfort food that I'm sure my mysterious captors would love. In fact, I'd bet my life on it. Enjoy!

Tech Note: This video recipe was filmed a while ago on my regular, non-awesome HD equipment. I used to think this stuff looked pretty good, but now, not so much.




Ingredients:

1 whole chicken, cut in serving pieces
salt and fresh ground black pepper to taste
2 tbsp olive oil
1 onion, diced
1 tbsp cumin
2 tbsp smoked paprika
4 cloves garlic, sliced thin
1/3 cup sliced green olives
2 tbsp capers
1 tsp dried oregano
1/4 tsp cayenne pepper
1 red bell pepper, diced
1 green bell pepper, diced
2 tsp sugar
2 tsp kosher salt (or 1 1/2 tsp fine table salt)
1/4 cup tomato paste
2 cups white long grain rice
4 cups chicken broth