Arroz con pollo

New Year's Eve was fun. We went over to my lab mate Sophia's place where there was a small gathering. I taught them the card game pass the ace and we drank champagne and ate risotto with some kind of eggplant appetizer.

Today, however, was fairly uneventful. Jenn went to work and I spent the day reading ("Beethoven's hair" in case your interested) and playing x-box. For dinner I made a recipe out of my Mexican cook book called Arroz con pollo (pronounced ah-rohs kahn poh-yoh). It was very good and I have included the recipe with a picture below if you choose to try it.

I hope you all enjoyed your New Year's holiday and look forward to talking with you soon.

Arroz con pollo

skinless bone-in chicken pieces 3 1/2 lbs. (1.6 kg)
long grain white rice (uncooked) 1 1/2 cups (375 ml)
finely chopped onion 1/2 cups (125 ml)
frozen peas, thawed 2 cups (500 ml)
chicken bouillon powder 1 tbsp. (15 ml)
salt 1 tsp. (5 ml)
pepper 1/4 tsp. (1 ml)
saffron (or turmeric) 1/4 tsp. (1 ml)
chopped pimiento 2 oz. (57 ml)
boiling water* 3 cups (750 ml)
can of dice tomatoes w/ juice 14 oz. (398 ml)
basil 1/2 tsp. (2 ml)
garlic powder 1/4 tsp. (1 ml)

Arrange chicken in a greased 9 x 13 inch baking dish. Bake, uncovered, in a 350 F (175 C) oven for 30 minutes. Remove chicken to plate.

Stir remaining 12 ingredients together in the same pan. Place chicken on rice mixture. Cover and bake for 35 to 45 minutes, until rice and chicken are tender.

* I omitted the boiling water in this recipe and just used the juice from the jar of pimientos and extra diced tomatoes and it turned out great.