Well just a little about the weekend....
umm nothing super exciting. Friday night we stayed in and I spent the night getting ready for a makeup job on Saturday. Saturday while I was gone working, Jose and Bella were on
their own.
I think that they had a great time as they always do! I was so happy to get back home (which took forever because there was a Husky game!), but I really love it when they get to spend time together just the two of them.
After I got home we left for Everett, my sister-in-law made us a delicious late lunch/dinner. By the time we got there we were starving so we ate super fast. It was a
Peruvian dish called
arroz con
pollo, or rice and chicken. YUM! I was looking for a picture of it, because like most Peruvian cuisine it is a very pretty dish, but no luck. I found a pretty good recipe instead. After that we went home and I fell asleep at 10:30pm, I blame spending the day in high heels with this little boy weighing me down!
Arroz con polloCategory:
Chicken recipesServings:
16
Time:
60 minutes
Ingredients
8 small boneless and skinless
chicken breasts5 cloves of fresh
garlic1 small finely chopped
onions3 cups
rice (not instant)
10 cups
chicken bouillon1 cup chopped
cilantro (see notes, below)
4 cups
frozen peas2
red bell peppers cut in very thin strips
2 cups of green pitted
olives1/2 teaspoon
paprika2 tablespoons
olive oil1 medium
onion, chopped
1 can (15 ounce)
tomatoes, diced, drained
2 large cloves
garlic, minced
1/4 teaspoon
hot pepper sauce2 1/2 cups
chicken broth8
saffron threads
Salt and
pepper to give taste
Preparation (1 hour)
Add the rice and red bell pepper.
Sauté salted and peppered chicken breasts in oil until browned and cooked completely; remove.
In the same oil, cook the garlic and onion until tender.
Cook over medium heat until liquid is absorbed.
Combine the chicken to the garlic and onion.
Add the cilantro and
boullion and
boil.
Add peas and continue to simmer over low heat until rice is cooked.