Feeling better today. Went to a COMPARE foods today. Latino heaven. I was VERY happy to find this place. RIght next door was a Colombian Bakery. Wake me up when this dream is over. I first stopped in the bakery and say gigantic Bunuelos. They are a round fried dough and I believe the Colombian ones have some sort of cheese mixed into the dough. DELISH. They had GIGANTIC apple turnovers and pastries, all kinds of breads and Colombian style cakes. I even eyed some arepas in the case. YUM-O. I ate my Bunuelo in the car and it was still warm...LOL. Nick will try his later. Moving on to COMPARE foods. I found everything I needed for my chicken and rice dish, including ajices dulces which are little sweet peppers. I never thought I would find these. I used them in the sofrito. I also found the one thing I have been searching for to make my chicken stock. CHICKEN FEET.. 8-) They do make an awesome stock. I used chicken feet, wings, backs and necks. I just packaged up the stock so that I can freeze it. The chicken and rice was very good also. I had to use Emeril's chicken stock since my homemade wouldnt be finished in time. Isn't it funny how quickly my food tastes change? I can not get bored with food. I always need to try something different. Now, I have plenty of sofrito in the freezer. It is all prepackaged in one cup portions. Maybe I will make some pork shoulder with some of it soon....MMMMMM. I will also make sme rice with gandules again soon too. VIVA DAISY!!
Note: The alcaparrado had olives with pits in it. Next time I think I will just use the pimiento stuffed olives. Also, I made my second loaf of NO KNEAD bread today. This time I used bread flour and feel this loaf was superior to the one made with AP flour, even though I thought that loaf was amazing. You should try a recipe for NO KNEAD bread someday. I will post it if you want it.................
Chicken with Rice (Arroz con Pollo)
Recipe courtesy Daisy Martinez, 2008
Serves:
6 servings
Ingredients
1/4 cup Achiote Oil, recipe follows
1 (3 to 4-pound) chicken, cut into 10 pieces
Fine sea or kosher salt and freshly ground black pepper
1/2 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain rice
4 cups homemade or store-bought reduced-sodium chicken broth
2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
Directions
In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling.
Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching.
Cook, turning as necessary, until well browned on all sides, about 10 minutes.
Remove the pieces as they are done and set aside.
Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
When all the chicken is removed from the pan, add the Sofrito and alcaparrado.
Season, to taste, with salt and pepper.
Raise the heat to high and boil until most of the water is evaporated from the Sofrito.
Add the cumin and cloves.
Stir in the rice until coated with oil.
Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil.
Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low.
Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes.
Fluff the rice with a fork.
The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter.
Either way, garnish with the red pepper before serving.
Achiote Oil:
1 cup olive oil
2 tablespoons achiote (annatto) seeds, see Cook's Note*
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green.
Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops.
Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.
Yield: about 1 cup
Sofrito:
2 medium Spanish onions (about 12 ounces), cut into large chunks
3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see Cook's Note*), optional
4 leaves culantro (see Cook's Note*), optional
3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
*Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches
