Thursday, October 28, 2010

A Taste of Heaven

One of my favorite passions is cooking. I try to experiment with new things, meaning new recipes because in my case i am not that creative. My dad went to baking school after college so he taught me how to bake cookies, cakes, and other sweets while my mother is a amazing cook who was on the mothers that everybody was jealous of because she had a home cooked meal every night. So you could definitely say our family is quite focused on food. So this was a dish I made a couple nights ago, It was inspired by the dishes found in Costa Rice of mixing rice and seafood. 

Costa Rica Rice / Arroz a Costa Rica con Pollo
1 whole chicken
1 chopped onion.
1 chopped red sweet pepper.
2 big carrots or the equivalent, chopped very tiny.
1 chopped cilantro roll divide in 2 portions.
4 big chicken bullion "Maggi. (It has to be Maggi one time I tried with Knor a Mexican brand and was disgusting.
2 teaspoons of anato (Mexico) or achiote (Costa Rica), is the same, different name.
2 cups of rice, (I only used Jazmin rice). The other ones are mushy like chinese sticky rice and I just don't like it.


First Part:

Cut the chicken in big pieces ( if you don't know how, buy it from the store already in pieces, Is not a big deal!), Place the chicken in a big pot and cover with water, add about 3/4 of the chopped onions, the 4 chicken bouillons 1/2 chopped cilantro, 1 teaspoon of anato, 1 chopped sweet pepper, cook this for about 1 hour or until chicken is completely cook. Taste the broth to see if need a little bit of salt, or maybe half more chicken bouillons When you are happy with the flavor set aside.

Second Part:
Take another pot, and add the rice, the carrots, 1/4 of the onions, and using a strainer add the broth from the chicken that you just cooked, (about 2 cups and a half). Put the stove in high heat, (stir a couple times) don't cover the pot, once the broth is simmered cover with a lid, lower the heat, (very low heat). For about 10 minutes more. Taste it to see if the rice is soft.

Third Part:
Take the chicken in a bowl or in a cutting board ( you may have to wait until the chicken is cold enough to work with it), make it in a little pieces with 2 forks or just wash your hands, set aside.

Four Part:
In a another pot, add olive oil ( about 2 tablespoons) in medium heat, add 1/4 teaspoon of anato, add the chicken in tiny pieces, add the rice, and start to mixed everything together with a spoon, then add the other 1/2 of chopped cilantro.

I added a frozen selection of squid to this rice and took out the chicken. I was happily surprised to discover that this dish is amazing and completely delicious. My entire family loved the different taste and asked for it again sometime in the future. I say that is a great review!

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1 comment:

  1. that rice looks good, I never eaten this dish but it reminds me of the kind of meal I used to eat when I was living in Africa