Arroz Con Pollo

Arroz Con Pollo

Arroz Con Pollo

This is a Peruvian recipe that I learned from watching a couple different times from different Peruvian ladies. Neither had recipes, so this is my attempt at trying to get it into recipe form.

1/2 onion
1 to 2 garlic cloves
1/2 bag of spinach
1 bunch of cilantro
1 TBL of chicken bouillon
1 - 2 tsp of Cumin
1 tsp Oregano
1/2-1 tsp of pepper
5 - 6 cups of water
4 cups of Rice
1 to 2 lbs of chicken
1 cup of diced carrots
frozen peas (optional)

Brown chicken in large skillet.  I usually use olive oil, fresh garlic, and lightly salt/pepper.  While browning chicken I put 1 cup of water in my blender with the following ingredients:  onion, garlic, washed spinach, cilantro, bouillon, cumin, oregano, & pepper. Blend well.  Once blended you should have 2 cups of very green liquid. Add remaining water so that you have 6 cups total.  Put rice in large skillet with the chicken.  Chicken does not need to be fully cooked.  Pour green sauce over rice and chicken. Stir & put in the carrots.  Cover for 20 minutes.  Be careful!  This tends to burn quickly.  Most Peruvians will put in the frozen peas just a few minutes before serving, just to get warm.

FREEZER MEAL INSTRUCTIONS:

Thaw green liquid. Be careful, I am afraid this will leak.  Place chicken in large skillet with rice. Pour liquid over rice and chicken and cook on low for 20 minutes.  Stir periodically so that it won't burn.

Side dishes:  
When I make this I usually use the other 1/2 of bag of spinach and make a spinach salad to go with.

Chili

I'll be doing Chili this month!
Recipe to follow! :)

FEBRUARY - Hoisin Pork and Rice Noodles

I am doing Hoisin Pork with Rice noodles for the meal this month. Recipe to follow.

January's Quiche

2 pie crusts
1 pint cottage cheese
4 green onions
1 cup ham diced
1/2 of a fresh red pepper, diced
1 large handful of spinach cut in strips with pizza cutter
8 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
1 cup grated cheddar cheese
1 cup milk

Combine ingredients.  Bake at 375 for 45 minutes.  Let set 5 minutes before eating. 

Freezer directions:  Thaw your egg, ham, and spinach mixture until there are no more frozen chunks.  Divide evenly between the two pie crusts and bake as directed. Enjoy!

Orange Chicken

Asian Orange Chicken

Rated: Submitted By: HARRY WETZEL Photo By: footballgrl16 Prep Time: 40 Minutes Cook Time: 40 Minutes Ready In: 3 Hours 20 Minutes Servings: 8

"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."

FOR YOUR FREEZER MEAL: THAW CHICKEN.  FOLLOW STEP 4.  WITH A LARGE SKILLET, YOU'LL COOK THE CHICKEN IN TWO BATCHES.  HEAT THE SAUCE ON STOVETOP - IF IT ISN'T THICK ENOUGH, JUST GRADUALLY ADD A LITTLE CORNSTARCH MIXED WITH A LITTLE WATER.  POUR THE SAUCE OVER THE CHICKEN IN A SERVING BOWL AND SERVE OVER RICE.

Ingredients:

Sauce: 3 cups water 1/4 cup orange juice 1/2 cup lemon juice 2/3 cup rice vinegar 1/4 cup and 1 tablespoon soy sauce 2 tablespoons grated orange zest 2 cups packed brown sugar 1 teaspoon minced fresh ginger root 1 teaspoon minced garlic 1/4 cup chopped green onion

1/2 teaspoon red pepper flakes 1/4 cup and 2 tablespoons cornstarch 1/4 cup water Chicken: 4 boneless, skinless chicken breasts, cut into 1/2 inch pieces 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup and 2 tablespoons olive oil

Directions:

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4).

1.	Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2.	Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3.	In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.	Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5.	Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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Printed from Allrecipes.com 1/23/2013

Cheesy Chicken Chowder

1 pt. water
2 chicken bouillon cubes
1/2 cup diced onion
2 medium potatoes, peeled and diced
1 pt. milk
1 (16 oz) winter mix frozen vegetables
2 cans cream of chicken soup
1-2 cups cheddar cheese
2 cups cooked and diced chicken

Boil water, add bouillon cubes, onion, and potatoes.  Simmer until potatoes are almost tender.  Add milk and frozen vegetables. Simmer until frozen veggies are heated through.  Add soup, chicken, and cheese.  Heat until cheese is melted.

Freezer Instructions:  Thaw and reheat on low in crock pot or stove top.
I under cooked the veggies slightly so they didn't overcook with reheating.  You may want to check and see how tender they are and simmer a little longer.

Chicken Fajita's for JANUARY 2013

This is Lyndi.  I will be doing Chicken Fajita's for January.  The recipe is on a previous post of mine if you need it.  The only thing I will do different is decrease the cayenne pepper from the original recipe so it is less spicy.  And substitute chicken for the steak.  Thank you and Happy New Year!!