Blog on saving money and living on a budget in CT.
Sunday, May 5, 2013
Happy cinco de Mayo!
Tonight's cinco de Mayo inspired dish: arroz con pollo, the recipe taught to me by our former, Colombian nanny. 6 chicken drums (marked down, frozen), rice, homemade chicken stock, C & B Mexicorn as well as "rotel style" tomatoe, spices will be called into service to complete this one pot dish that is wonderful for those on a budget!
Remove skin from chicken, disgard. Take out reserved chicken fat for pan frying.
Brown the meat
Meanwhile, take out salt/pepper, a Goya azafran packet, 1 cup rice, 2 cups homemade stock
Season meat with salt/pepper, add stock to pan along with Goya packet. Bring to a low boil and stew 20 minutes, covered.
Move chicken to one side of Dutch oven
Add zesty tomatoes, rice, Mexicorn
as well as one carrot per person, chopped
Cover and let cook another 20 minutes, then add 1/2 a bag of fzn peas, cover 5 minutes. Stir gently to combine vegetables into rice.
Here's DS's dinner plate. Per request, I removed the meat off of the bone before serving.