Apparently every Spanish-speaking country has their version of this classic dish. Being half-Spanish, I grew up eating a traditional arroz con pollo from Spain. When I started cooking myself, I took a somewhat Spanish-American approach. That meant I used no-fail Uncle Ben’s rice and strictly adhered to the directions…2-1 liquid, bring to a boil, lower and cover for 20 minutes. Even when I did it in a paellera in the oven, I covered it with foil.
Interestingly, I realized as I wrote this post that the literal translation of this dish is ‘rice with chicken’; yet, it is popularly translated and referred to as ‘chicken and rice’ (and that’s the way I used to make it.) Do you see the distinction?
I’ve been carb-watching for the past couple of weeks. No pasta, rice, fruit or wine…and I’m not even grouchy. 
Imagine that. In fact, like Charlie, I’m WINNING (duh)!
I must say though it’s really shaken things up in the FOODalogue kitchen. Whereas before my meals were healthy and balanced (albeit whole grain + vegetable-heavy), nowadays I’m kissing up to protein. Surprisingly (or not), I’ve come up with some interesting new dishes. Here’s one. Continue Reading
You’ve probably realized I’m not much of a sauce person by the paucity of sauced dishes on FOODalogue. But sometimes a dish just screams for a sauce. A skinless chicken breast is one. Even with a juicy stuffing, it can be dry (though somehow these turned out quite moist).
Saltimbocca (translated to ‘hop in the mouth’) is a classic Roman dish, originally made with thinly sliced veal. But it can easily be done with pork or chicken as I did. The porcini sauce I made definitely helped it to hop in my mouth, bite-after-bite.
The color of paprika is deep and gorgeous…almost carnelian, the aroma somewhat pungent yet enticing, and the taste…well, I’m still experimenting.
All my life I’ve loved what paprika does to chorizo (Spanish sausage) but considering I’m second generation Spanish American and that paprika (pimentón) originated in Spain, I use surprisingly little of the spice in my cooking — though apparently I’ve tried from time-to-time as witnessed by three opened (and aged) jars in my spice cabinet.
When I spotted this attractively labeled can of imported Spanish paprika, I just knew I had to have it — besides I was long overdue to toss those 3 jars.
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