Chicken Recipe

Chicken Recipe - Arroz con pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic versions of this dish. What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. For instance, she might substitute chipotle chile powder or red chile powder for the paprika. We never use saffron in our arroz con pollo, but many people do. You can also add chopped bell peppers, onions or peas. It's an easy, stove-top, one pan dish, great for family meals.

Freeze individual pieces of chicken, steak or pork in plastic bags - they thaw more quickly and you can pull out one or several depending on your needs.
Scissors make short work of chopping green onions, sundried tomatoes or herbs.
When you have a little extra time to cook - consider making twice as much and freeze - to serve when you're too busy to cook for example
Cook extra pasta or rice to freeze for another use - thaw quickly under hot water.
Cook ground beef in quantity & freeze, and use for different meals - spaghetti, tacos, and casseroles.
Set water on the stove as soon as you walk in the door - most meals require boiling water...then it's ready to go once you decide what's on the menu.
Get all of your appliances working for you to cut cooking time - microwave veggies while you're pan-frying the meat.
Playing fast-paced music helps to expedite clean up - and makes it more fun too.

Apple Chicken Stir Fry
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Instructions
Stir fry cubed chicken breast in 1/2 teaspoon vegetable oil in non stick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken. Serve hot over cooked rice. Serves 4.

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