Posts on two consecutive days? It may be time to wonder if this guy actually knows what he’s talking about.
…moving right along! It’s been a weekend of living the productivity dream chez Plum Texan, if not in every way we planned. One thing we’re working on is eating at home more often. This shouldn’t be so hard for us; we both rock at cooking. But I don’t think I have to tell you how much easier it is to let someone else do it. (Plus, in Houston, we never lack for variety or tastiness.)
Now, there will always be times when it’s OK to not feel like cooking, or to specifically want to go out. But I invite you, should you ever be around to hear me being “meh” about putting together a simple meal…please remind me of this post.
We happened to have everything on hand that I wanted to use, which naturally made this much easier. Our spice cabinet is exceptionally well stocked, too, so we just as well could have gone Asian or Mediterranean with this. Tonight, I went here for the basics of the Spanish/Central American style, and then, as is my wont, did my own thing within the parameters.
What I used:
- About two pounds boneless, skinless chicken thighs
- One small yellow onion
- Two teaspoons minced garlic (from a jar – there is no shame in this)
- Olive oil
- A little flour
- Quite a bit of cumin, salt, pepper, and Penzey’s Greek seasoning
- A little oregano, smoked paprika, chili powder, salt-free chicken boullion, and a bay leaf
- Two tablespoons dried red and green bell pepper (rehydrated in tomato juice to 1/4 cup)
- Medium can diced tomatoes (with liquid)
- Two cups plain old rice
- One bottle beer + enough tomato juice to make just over 2 cups liquid
Lest this sounds too complicated, trust me – it’s not. I sauteed the onions to translucent in olive oil, added the garlic, dredged the chicken in seasoned flour, browned it.
Then I moved the chicken aside and covered it, put the rice in the pan and browned it a bit…
…added the liquid and spices and tomatoes, stirred well, and got the simmer rolling up to a boil. Turned down the heat, put the chicken back on top of the rice, set a timer for 30 minutes, popped on the lid, and let it go.
At 25 minutes, I added a little more water (the rice was a bit dry – YMMV), stirred, re-covered, and waited.
At 31 minutes, there was a chicken thigh and a pile of rice in my bowl. I’m not going to tell you how quickly it was gone.
This is definitely win-column food – not too hard, very tasty, makes plenty. It helps greatly to have on fun music (mine: Modest Mouse radio on pandora.com) and comfortable shoes (the beloved Sanitas) so you can dance around the kitchen when you’re not handling sharp implements or hot dishes. Again, YMMV. But any way you slice it, I’m calling this DIY a success.
Questions of the day: Do you like to cook on Sundays for weekday lunch and dinner? What’s your favorite thing to make?