First Weeks Back to School? It’s the Weekend! Let's celebrate.
Make Arroz con Pollo and Scrumptious Peach Custard Cups
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I haven’t been back to school in decades, but I’m starting to feel it. Warm, sunny days punctuated by cool evenings; I’ll take them! I know, I whine about summer’s end, but even I have to admit the chill in the air is invigorating. During these last few weeks of summer, the pace goes from lazy to frenetic. Methinks, I need more naps. Maybe it’s time for some comfort food. This is the meal I want now.
The first recipe on offer is for Arroz con Pollo. This one’s something like my mother-in-law’s, but with a few tweaks. In fact, Arroz con Pollo (literally, rice with chicken) has a gazillion versions all over Latin America that are pretty much the same (don’t sue me if your granny’s got one that’s the most authentic. The cook gets to be the boss in her kitchen.)
ANYWAY, it’s a one-pot supper that’s filling and, in my opinion, easy-ish. I say easy-ish because everyone’s idea of easy is relative. A commentor on a recipe I published recently in the Boston Globe wrote that he was running in the other direction because it was too complicated. My knee-jerk defensive self says well, I’m not a tik-tok machine. You want mashed potatoes, you gotta peel them. Never mind. I can’t please everyone. But I try. I really, really try.
The recipe included here requires browning the chicken thighs in a large pot (if you prefer, you can use bone-in chicken breasts). Once browned, you’ll take them out of the pot, stir the rice in the flavorful oil for a few minutes to toast it, then add all the goodies (garlic, onion, peppers, and tomatoes.) Simmer them for a while before you add the chicken back to the pot and simmer some more. The total cooking time is about 50 minutes, but hands-on time is much less. If you use chicken breasts, reduce the cooking time.
How to tell when chicken is done (the foolproof method): Use a thermometer! It will take out the guesswork and keep you from overcooking the bird. It should register 165 degrees in the thickest part of the chicken. I like this one. It’s a bit pricey, but has lasted forever.
If the rice is done but there's still a little broth at the bottom of the pot, that's okay and also delicious!
Arroz con Pollo Recipe
Serves 4
Prep time: 20 minutes | Cook time: 50 minutes
INGREDIENTS
6 bone-in, skin-on thick thighs
Salt and pepper, to taste
1 tablespoon olive oil
1½ cups long-grain brown rice
1 medium onion, chopped
2 cloves garlic, chopped
1 red bell pepper, cored, seeded, and cut into 2-inch strips
1 yellow bell pepper, cored, seeded, and cut into 2-inch strips
1 pint cherry tomatoes, halved
1/2 cup pitted green olives
2 cups chicken stock
2 tablespoons chopped fresh parsley (for garnish)
METHOD
1. With scissors, trim excess flaps of skin from the chicken thighs. Sprinkle both sides with salt and pepper.
2. In a large Dutch oven over medium-high heat, heat the oil. Add the chicken thighs, skin side down. Cook for 4 to 5 minutes without disturbing, or until browned. Turn and cook 5 minutes more. Transfer to a plate.
3. Add the rice to the pan. Cook, stirring constantly, for 3 to 4 minutes, or until the rice begins to brown and pop.
4. Add the onion, garlic, and red and yellow peppers. Cook, stirring often, for 3 to 4 minutes, or until they start to soften.
5. Stir in the cherry tomatoes, olives, and stock. Bring the liquid to a boil, turn the heat to low, and cover the pan. Simmer for 30 minutes.
6. Nestle the chicken into the rice. Cover and continue cooking for 20 to 25 minutes, or until the rice is cooked through and a meat thermometer inserted into the thickest part of a thigh registers 165 degrees. (Total cooking time is 50 to 55 minutes.)
Now for dessert, let’s give peaches their last hurrah. We still have plenty of local peaches and nectarines in the Northeast, but the glory won’t last forever. These cute little custard cups, baked with a half peach in the center and dusted with cinnamon, deliver a luxurious, creamy treat. You could also use other stone fruits like apricots, plums, nectarines, or sliced ripe pears. Before you bake the custards, give the fruit a head start in the oven first with a little butter and brown sugar in ramekins. Meanwhile, prep the eggy custard mixture while they bake, then pour it around the peaches. The individual dishes bake in a roasting pan with hot water that comes halfway up the sides of the dishes.
The Water Bath Method
The technique is a little fussy, but one that pays off if you bake custard or cheesecake. The cooking term is bain-marie and it ensures gentle, even cooking, to produce a smooth, creamy texture.
• Prevents curdling: The surrounding water provides a consistent heat environment that insulates the custards from high heat, which can lead to the eggs cooking too quickly or unevenly so the result is creamy instead of grainy or curdled.
• Prevents cracking: the humid environment helps maintain a stable temperature that reduces the risk of cracks forming on the surface that direct heat can cause. (Think: cheesecake)
• Promotes smooth texture: The water bath slows down the cooking process, so the custards thicken gradually without becoming overcooked and rubbery.
• Ensures even cooking: Heat distribution is even, so the custard cooks uniformly instead of direct heat that would cause overcooking of the edges and undercooking the center.
Peaches Baked in Custard Recipe
Serves 4
Prep time: 10 minutes | Bake time: 40 minutes
INGREDIENTS
2 ripe medium peaches, halved and pitted
4 teaspoons unsalted butter
2 tablespoons dark brown sugar
2 1/2 cups half and half cream
5 egg yolks
3 tablespoons granulated sugar
Pinch of salt
1 teaspoon vanilla extract
Cinnamon, for sprinkling
METHOD
1. Set the oven at 375 degrees. Have on hand a roasting pan and 4 ramekins or custard cups (1 cup capacity each). Bring a kettle of water to a boil.
2. Set the ramekins in the roasting pan. Place a peach half in each, cut sides up. Divide the butter among the peaches, putting it in the cavity. Sprinkle each one with 1/2 tablespoon brown sugar. Transfer to the oven. Bake for 20 minutes.
3. Meanwhile, in a bowl, whisk the half and half, egg yolks, granulated sugar, salt, and vanilla until blended.
4. Remove the baking dish from the oven. Turn the oven temperature down to 350 degrees.
5. Pour the custard around each peach, avoiding the tops, so the liquid comes to the level of the cut edge. (Depending on the size of the peaches, you may have some custard leftover.)
6. Slide a middle oven rack halfway out. Place the roasting pan with the ramekins or custard cups on it. Pour enough hot water around the dishes to come halfway up the sides. Carefully slide the rack into the oven. Bake for 20 minutes, or until the custard is set.
7. Remove the roasting pan from the oven. Use canning tongs or oven mitts to carefully transfer the dishes from the water to a cooling rack.
8. Leave to cool for 15 minutes. Sprinkle lightly with cinnamon. Serve at room temperature or chilled.
Enjoy this gorgeous weekend, my friends.
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Until next time…
XXOO
Sally
Sounds SO good...I have been stuck on Paella? I think this is dinner tonight.