Arroz Con Pollo

Arroz Con Pollo

Arroz Con Pollo

  • Servings: 4-6
  • Difficulty: Easy
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“Arroz Con Pollo” is simply the Cuban version of Chicken and Rice but it is the ingredients that sets it apart from the day to day version. Additions like Safron, Cumin and Olives bring out the “exotic” flavours that make this dish work and that makes it something you want to make again and again.

Here’s how we do this one.

Shopping List:

  • 4 Chicken thighs and 2 Chicken legs
  • 2 cups Rice
  • 2 cups Chicken broth
  • 1/2 cup Olive Oil for frying
  • 1 large yellow Onion – chopped
  • 1 large Red Pepper – chopped
  • 4 Garlic cloves – chopped
  • 2 medium Tomatoes – rough chopped
  • 1/2 cup frozen Peas
  • 1 cup stuffed Green Olives
  • 1 teaspoon Saffron or Tumeric
  • 1 Bay leaf
  • 2 teaspoons Oregano
  • 2 teaspoons ground Cumin
  • Salt and Pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch Oven or frying pan with a tight fitting lid.
  2. Salt and pepper the chicken and brown on both sides. Remove from the pan
  3. Add the onion, pepper and garlic to the chicken fat and cook until the onion is translucent
  4. Add the remaining ingredients except the Olives and Peas and mix well. Arrange the chicken on top of the rice and simmer for approximately 40 minutes.
  5. In the last 5 minutes add the peas and mix. When the rice and chicken are done top with the olives and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit


Healthy chicken vegetable soup


Healthy chicken and vegetable soup

  • Servings: 4-6
  • Difficulty: easy
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“You can’t go wrong with relatively simple comfort food. It’s also about ease. Some cook to impress. I cook for people to enjoy the food.”

Al Roker

Every once in a while, for no particular reason, I crave something warm and comforting that does not take a lot of time to make and not only tastes good but is good for you……. enter Chicken vegetable soup.

Now as a general rule I avoid trying to make chicken soup of any kind as it usually ends up tasting greasy or oily and that’s not very pleasing to anyone however I surprised myself with this one as it is neither greasy nor oily and that confirmation came from my better half who is also my greatest and most honest critic.

Here is how we do this one.

Shopping list:

  • 2 large boneless skinless chicken breasts – diced
  • 5 small boneless skinless chicken thighs – diced
  • 2 tablespoons Canola oil
  • 2 celery stalks – chopped
  • 2 large carrots – chopped
  • 1 medium onion – diced
  • 1 cup rough chopped mushrooms
  • 2 garlic cloves – finely chopped
  • 4 cups sodium reduced  chicken  stock
  • small bunch of kale – roughly torn
  • 1 10 ounce can pre-boiled lentils (substitute black beans if desired) 
  • salt and pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch oven and sear the chicken in batches. Remove the chicken and set aside. Add the onion and saute for about three minutes then add the remaining vegetables except the Kale and Lentils and stir until well mixed together.
  2. Pour in the stock and bring to a boil. Reduce the heat and simmer with the lid on until the vegetables are fork tender, about 20 minutes (add aditional stock or water if needed).
  3. Add the Lentils and Kale and continue to simmer until the Kale is just wilted
  4. Season with salt  and pepper

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time……

Bon Appetit

Grilled marinated chicken thighs


This past weekend we had a party to celebrate my grandsons fourth birthday and as is customary at such events there is food…….. usually lots of food and most times that leaves us with leftovers for close friends and family to take home with them. Well such was not the case here since my son, daughters new boyfriend and a buddy of mine from out of town where there. These three would put Locusts to shame so needless to say there was not much leftover and what there was bit the dust at lunch the next day.

Now as chances would have it I had to work until 5 p.m. the next day so that was making it a bit difficult to prepare dinner but also being a wee bit versatile…… yeah that was a blatant plug for myself……… I purchased some boneless skinless chicken breast on the way home, gave it a quick marinade (see dry rubs and marinades) and popped them on the BBQ and since they were boneless and skinless they were finished in no time and  they were also inhaled in nothing flat…… and yes, I did get some for myself…… thanks for asking.

So here is how we do this one………..


Ten to twelve boneless skinless chicken thighs

Chicken marinade (see dry rubs and marinades)- you could also go so far as to use a store bought BBQ sauce if you wish

Putting it all together:

In a sealable bag or container add the chicken and the marinade

Shake well to coat the chicken and let marinade for at least 30 minutes

Pre- heat the grill to 350 degrees

Grill the chicken until the internal temperature reaches 160 degrees

Serve with your favorite sides and enjoy

Now this recipe calls for chicken thighs and I like to use them because I can lay them flat on the grill and it helps speed the cooking process but lets be realistic…….. not everyone likes the thigh so use whatever piece of the bird you wish.

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

So until next time………..


                                                          Bon Appetit.