For Monday, April 20th we’re going down Havana way…sort of, LOL. Here’s the menu:
- Arroz con Pollo (Cuban style chicken & yellow rice)
- Platanos Maduros (fried sweet plantains). You want the plantains ripe. If you can only get green, buy them 1-2 weeks in advance and let them ripen on the counter. They will turn black, they may mold. That’s what you want.
- Leftover: salad, broccoli
Preheat the oven to 350 (F) and get out a large oven-proof skillet. Our recipe for Arroz con Pollo starts out by marinating a cut-up chicken in roughly chopped garlic (lots) and fresh oregano leaves. We brown it in olive oil or annato-infused oil and set aside. Add more oil to the pan and quickly sautee a large onion and a chopped bell pepper. Add 1 1/2 cups medium grain rice, coat with oil. Add 3 cups chicken stock and return the chicken to the pan. Cover and place in the oven. Bake for 45-60 minutes until the chicken is cooked and the rice is tender. Add 1 cup frozen peas, steamed or microwaved just long enough to heat through. Serve and enjoy!