#LeCreuset – The Almost Perfect Riv

Arroz Con Pollo

This is a great one pot dinner with limited preparation. Below is the original link from Food and Wine Magazine, but given we don’t eat ham and we are only two adults, I have made some modifications to the original.

I have made this a few times and the one thing I would recommend is not cooking beyond the recommended cook time. It will get soggy.

I am sure I am violating some cultural norms with how to serve, but I like to layer with avocado slices and add fresh jalapeno slices. Serve with tortilla chips for added scoops.

Once again, I enjoy making this dish in my Le Creuset Signature Enameled Cast Iron Round Dutch Oven, 7 1/4-Qt.

Happy Cooking!

Ingredients

1 tablespoon olive oil

1 tablespoon of butter (margarine for Pareve)

4 chicken thighs

1 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 small onion, chopped

2 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 can of Mexican diced tomatoes, undrained

1 tablespoon tomato paste

1 1/2 cups canned low-sodium chicken broth

1 cup rice, preferably long-grain

2 tablespoons chopped cilantro

Directions

Instructions Checklist

In a large, Dutch oven, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 4 minutes on each side. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 2 minutes longer.

Add the tomatoes, tomato paste, broth, and the remaining 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.

Garnish with cilantro

Chicken Cacciatore

I like to cook on the stovetop with my Le Creuset cookware. I find that chicken and beef dishes come out extremely moist when slow cooked on the stovetop immersed in delicious juices. Original recipe by Ree Drummond with my small modifications to my cooking preferences and adjustments made for two (2) adult eaters.

Recommended sides: Roasted Asparagus

Wine Pairing: Anything Red

Ingredients

4-5 whole chicken thighs with skin

1/2 cup all-purpose flour

1/4 cup olive oil

2 tablespoons butter or margarine (for pareve)

2 green bell peppers, sliced

2 red bell peppers, sliced

1 medium onion, chopped

4 cloves garlic, minced

1/2 tray white mushrooms sliced

1/2 teaspoon ground thyme

1/4 teaspoon turmeric

3/4 cup dry white wine

One 28-ounce can petite diced tomatoes, undrained

1 package pasta of choice (I like linguini)

Chopped fresh flat-leaf parsley or basil, for sprinkling (photo features basil)

Directions

Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
Heat the olive oil and butter in a Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet. Brown on both sides, then remove to a clean plate. Reserve 1-2 tablespoons of oil/fat mixture
Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. Stir, then pour in the wine and allow to bubble.
Pour in the tomatoes and stir to combine. Return the chicken to the Dutch Over by layering chicken, skin-side up, over vegetable mixture, without submerging it. Cover and reduce heat on stovetop to low. Cook for 45-50 minutes.
Cook the pasta according to the package directions. Prior to draining reserve 1/2 a cup of liquid. Drain pasta and pour in serving bowl and mix with 1/2 a cup of reserved liquid (I always do this with my pasta).
Transfer the chicken pieces to a plate, followed by the vegetables. Return the Dutch oven to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
Prior to serving, garnish with chopped parsley (optional)