By the way, I'm very well aware that's not how it works. Just in case you were wondering if I'm that dense, I'm not.
Costa Rica holds a special place in our cold, dark hearts because it's where we went for our honeymoon six years ago. Six years ago we spent ten wonderful, HOT days in Costa Rica while the rest of Austin froze in a dumb winter storm. Austin was literally frozen and we were sitting on a beach, drinking alcohol out of fruit. It was the best!
When I think back on that trip, this is what comes to mind.
This was taken in Montezuma, a small village known for its artistic community. We were at a restaurant on the beach, eating paella and befriending locals. I want to go to there.
From what I remember about Tico food, it wasn't overly complicated but still extremely flavorful. My two favorite things! I was running short on time yesterday so I chose the easiest recipe I could find, Arroz con Pollo, which is Chicken with Rice.
Ingredients
For the chicken
Whole chicken. So this was a pain. Up until last night, I had never chopped up an entire chicken. Last time I was back home, I watched as my aunt cut one up in like two minutes and was in awe at her skills. It did not take me two minutes. I also had to watch a video to learn. Save yourself the time and buy the flippin pieces separately or just use some breast meat.
2 tbsps veggie oil
1 celery stalk
2 garlic cloves
Oregano, cumin, and S&P to taste
Heat up the oil and cut up the chicken. Place all the ingredients in a pot and fry until until the chicken is golden brown. You'll want to move the chicken around a few times. I ended up pouring in a cup of veggie broth so I could cover it and do other things. I fried it for maybe ten minutes and then boiled it for another twenty.
For the rice
The recipe called for 1 lb of white rice. I used a cup and a half.
2 tbsps veggie oil
2 carrots, thinly sliced
1 tsp annatto. I read online that annato isn't used so much for flavor as it is for color and it was suggested that paprika or tumeric would be a good substitute. I used paprika.
Salt to taste
1 15 oz of peas, drained.
Heat the oil and then fry the rice until almost brown. Add the carrots and salt. If using the pound of rice, add 1 1/4 quart water. If using 1 1/2 cups like me, add 3 cups water. Bring to a boil and then cover. Lower the heat and simmer until the rice is done. Do not mess the rice while it's cooking. Just don't do it. Once it's done, turn off the heat and let it sit for ten minutes.
For the sauce
1/2 cup onion, finely chopped
1/2 red bell pepper, finely chopped
2 tbsps cilantro, finely chopped
1 tomato, diced
2 tsps Salsa Lizano. I didn't have this but I read that Worcestershire sauce is a good substitute so I used that.
1 15 oz can of tomato paste
Heat the oil and saute the onion, bell pepper, tomato, Lizano sauce, and salt. Add in the tomato paste and heat through.
Combine the chicken and sauce on low heat for two minutes. Stir in the rice and peas and cover for five minutes.
What this recipe failed to mention, but what pictures of Arroz con Pollo show, is that you're supposed to shred the meat. I didn't do that because I just learned that today.
D for presentation but A+ for taste! It was slightly reminiscent of the Arroz con Chancho from a couple of weeks back but not as rich. I was surprised by how juicy and tender the breast was because it takes a lot to get chicken breast to be juicy. The baby loved it but the three year old almost died when I gave her a spoonful of rice. She choose Goldfish crackers instead.
This is the second week I'm using an online recipe instead of a cookbook and I have to say, I prefer cookbooks. I feel like the online recipes are kinda rushed and I get it, you get tired of being so thorough when you've been typing for a while, but I wouldn't mind a bit more detail. It doesn't seem to be hurting my cooking so maybe that's just my Type A personality coming out.
Anyway, I'm excited about Costa Rica week. I need some alcohol in fruit!
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