Thursday, February 02, 2006

Marginal Utility of Arroz con Pollo

Alton Brown is a demi god of cooking. I love his show on the food network, and his philosophy of cooking, it's not about making complicated food, it's about making simple food the best way possible. This is why Andy decided to use AB's recipe for Arroz Con Pollo.

First we had to cook the chicken. I went to store and it was the first time I'd ever purchased chicken with bones in it. Andy insisted, and said it would impart more flavor, and AB agreed, so I consented. I bought chicken breasts (with ribs!) and chicken thighs (with various bones! ewww). So we cooked them so they were brown on the outside and but still undercooked in the middle, and then took them out of the pan.

Then we cooked onions, green pepper, garlic and saffron together until they made the whole bottom floor of the house smell good.

Andy loves his apron. And stirring veggies.

After a few tablespoons of tomato paste joined the party we put the chicken back in, added two cups of aborio rice and the chicken

Then we added two cups of water and a dark beer and let the whole thing simmer. It was hard to resist the temptation to stir, but we wanted to avoid having gummy rice, so we sat on our hands.

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