Serves 8
Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs
Rice
3 oz. Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-oz. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 oz.)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips
Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.
Cook chicken and rice: - Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]
Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.
Note: Chicken can be marinated up to 2 hours.
This was just the stuff we drank out of bottles. There was also Knob Creek from a flask and a bit of Jameson.
I had some friends in from out of town for the weekend. One of them is a vegetarian. So I made a favorite from my days as a vegetarian: Wild Rice and Cranberry Soup. I also made a new dish: Fennel and Arugula Salad with Pine Nuts. I burned the pine nuts and still got compliments on them.
.jpg)
I am a geek, I admit it. I am part of a bookclub. We recently read a book based in Mexico. We also typically bring or cook thematic food for the book if it's possible. So I made Albondigas Soup and Mexican Chopped Salad with Honey-Lime Dressing. Both were above and beyond my expectations. .jpg)
I was wondering out loud yesterday how many people's Monday night dinner is the recipe that runs in the Sunday New York Times magazine. I was inspired to make this recipe from the Times for yesterday's dinner. It was one of the few things I've made in my life that I was more effusive about than my dining companion(s). I was absolutely astounded with it.
