Weblog
Basmati con pollo?
Earlier today I fired up the rice cooker and made a simple batch of basmati. The only “twist” was a usual one—I made the rice with chicken broth instead of water. The result is always yummy! I add a drizzle of olive oil and some kosher salt to the rice before cooking, too.
I had some boneless, skinless chicken thighs thawed in the fridge, so I figured I’d best do something with them. There was half an onion in the fridge, a few Serrano peppers, and plenty of garlick on the countertop. I had some canned, stewed tomatoes, too.
I sliced the onions and the garlic and chopped a Serrano pepper, and tossed these into a skillet with some olive oil. I caramelized the veggies and then added the chicken which had been cut into bite-sized pieces. I browned the chicken and then added just a little wine. I reduced this down and then added the tomatoes. To this I added salt, pepper, chili powder, and comino. I stirred it all up, and I let it simmer until the chicken was nice and tender.
While the mixture was simmering, I made some guacamole with my remaining avocadoes and broke out a can (yes a CAN) of salsa. I heated some remaining tortilla chips and put out the appetizers. Leftover central, I tell you!
When the chicken was done, I served it over the basmati and put a dollop of sour cream on top. We had a big glass of passion tea lemonade with our rather late lunch.
This is how you can tell it’s grocery shopping time. I start digging through the pantry, breaking open the canned goods, and getting inventive. The irony is that we eat better when there are fewer choices and less food in the house. We tend to eat crap when the food is easy to come by.
Lex and I made a grocery list today. She’s actually categorizing and typing it! Hopefully we’ll get around to shopping. We’re rapidly getting down to NO choices!
