he calls it “arroz con pollo”, she calls it “chicken and rice” because she butchers the spanish language like no other…Posted: August 30, 2011 | |
Welcome to another he cooks, she eats edition!
He was so sweet to take over cooking duties for date night since I was stuck in my indecisive phase. I hate to brag, but he is quite the cook himself and makes the best mexican food I’ve ever eaten, and a mean steak! I consider myself to be one lucky girl! By the way, what is it with guys and their amazing steak cooking skills? I myself, refuse to cook a steak just because I rarely eat red meat and I’m terrified of messing it up!
For dinner, he did a healthy spin on the classic arroz con pollo. The chicken is baked in the oven and takes very little prep time and less than an hour to bake. It was simply delicious…the skin was crispy, and the meat was moist and so flavorful! The rice…let’s see, the rice is my absolute favorite!! It’s spicy! If you love spice then you’ll love it! If spice is not your cup of tea, then you can omit the spicy tomato sauce, but then again it really wouldn’t be mexican rice without the spice! This is one of my favorite dishes that he makes. In fact, I ate a giant bowl of his leftover rice the following day and took a two hour nap afterwards. Yes, it was that good.
Check out the recipe below! What do you guys make for date nights? And ladies, what are some of your fave dishes that your boyfriend has made for you? :)
Arroz con Pollo
serving size: one happy couple :)
- 1 tablespoon butter
- 1 cup rice
- 1/4 cup of spicy tomato sauce (used El Pato, or if not available use enchilada sauce)
- 1 1/2 cups of water
- half an onion, diced
- 2 garlic cloves, minced
- In a pot, melt butter with rice and brown.
- Add garlic and onions, and season with salt/pepper, and oregano to your desired taste. Stir well.
- Add water and spicy tomato sauce. Bring to a boil, stirring occasionally for 1-2 minutes.
- Cover, reduce to simmer. Leave a slight gap between the pot and lid. Let it simmer for 10 minutes. Make sure to check occasionally and stir so that the rice does not stick to the bottom of the pot.
- After 10 minutes, the liquids should have evaporated. If there is a lot of liquids, leave for another 5 minutes. The rice should be moist. Take off the stove and cover with lid . When ready, serve.
- 2 chicken thighs
- olive oil
- Preheat oven to 400°.
- Clean chicken thighs, and pat dry.
- Lay chicken on a baking dish and drizzle the chicken with olive oil.
- Season both sides with salt/pepper.
- Bake the chicken for 35 minutes.
- After 35 minutes, take the chicken out of the oven to check if it is done. If clear juices are running, then put it back in the oven for another 10 minutes.