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Product Talk: Southern Comfort® Egg Nog


Southern Comfort Egg NogMy older son loves eggnog so much that he starts asking for it before Halloween. I start keeping an eye on the Brookshire’s dairy case around that time, too, because it usually appears right after.

Southern Comfort® Egg Nog is his favorite (Note to shoppers: It comes without the southern comfort). It’s thick, rich and creamy, and he enjoys it with a dash of Vietnamese cinnamon on top.

Southern Comfort® Traditional Egg Nog is ultra-pasteurized, Grade A and only available during the holiday season.

Today, we had a brainstorm while making breakfast. We replaced most of the milk in our waffle batter with Southern Comfort® Egg Nog. My son LOVED it. You need to keep some of the milk to make the batter the right consistency, but he said these were delicious.

Southern Comfort® Egg Nog Waffles

Ingredients:
2 cups baking mix
2 Tbs vegetable oil
1 egg
1 cup Southern Comfort® Egg Nog
1/3 cup milk
1/4 tsp Vietnamese cinnamon

Directions:
Combine baking mix, oil, egg, eggnog, milk and cinnamon in large bowl. Whisk batter to combine. It will be slightly thicker than traditional waffle batter. Spray waffle iron with nonstick cooking spray, and heat according to your iron’s directions. Cook waffles until golden-brown.

Makes 10

Calories Per Serving: 166, Fat: 8 g (3 g Saturated Fat), Cholesterol: 32 mg, Sodium: 315 mg, Carbohydrates: 18 g, Fiber: 1 g, Protein: 4 g.

View this recipe to print or add items to My Shopping List.



Product Talk: Holiday Deli Dinners


Thanksgiving can be an intimidating holiday.

Holiday Deli DinnersJust ask my friend Megan. She’s not a cook. She’s a brilliant attorney and a tri-athlete. She also has three kids under the age of 5. She doesn’t enjoy cooking, though. She’s not very adept at cooking, and she’d rather just skip it all together.

Thank goodness there’s Brookshire’s because, otherwise, Megan’s Thanksgiving holiday would be spent in abject misery, trying to put a meal on the table of which Martha Stewart would approve.

Instead, she can buy a Holiday Deli Dinner from Brookshire’s. For just $49.99 (and you just go ahead and calculate how much money that saves you), you can get a 10 to 12-pound smoked turkey with 2 pounds of cornbread dressing, 2 1/2 pounds of mashed potatoes, 1 pound of giblet gravy and 1 pound of cranberry relish. That will easily feed a family of 8.

If you want to do something different or in addition to turkey (or if you’re looking ahead to Christmas), you can also get a 7 to 9-pound spiral cut ham, 2 1/2 pounds of green bean supreme casserole, 2 pounds of broccoli rice casserole and 2 1/2 pounds of seasoned mashed potatoes for the same price.

All you do is thaw, heat and serve.

This frees up your time to enjoy your holiday, visit with family and friends, (or in Megan’s case, probably run a Turkey Trot race) and relax. These are great for family get-togethers, Friendsgiving, work affairs, potlucks and any other holiday occasion you can think of.



Cranberry-Lime Pie


Cranberry-Lime PiePrep Time: 1 hour 20 mins, plus chilling
Cook Time: 1 hour
Serves: 6-8

Move over Pumpkin Pie! Take your taste buds on an exciting new pie journey with our Cranberry-Lime Pie. This decadent dessert is the perfect balance of sweet and tart, making it a refreshingly sweet treat after even the heartiest Thanksgiving dinner. Wow your guests with something new this year, plus enjoy the savings with Ellis Pecans on sale!

Ingredients
Crust:
4 oz gingersnap cookies
1 cup pecans
4 Tbs unsalted butter, melted
3 Tbs light brown sugar

Filling:
1 (12 oz) pkg fresh cranberries, plus 4 oz for serving (divided)
2 1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 tsp lemon zest, finely grated
2 tsp lime zest, finely grated (divided)
1/2 cup fresh lime juice
1 pinch kosher salt
1 1/2 sticks unsalted butter (room temperature), cut into pieces
Whipped cream, for serving

Instructions
Preheat oven to 350° F. Pulse cookies in food processor until very finely ground. (You should have about 1 cup). Add pecans; pulse until finely ground. Add melted butter and brown sugar; pulse to combine. Transfer to deep 9-inch pie dish. Using measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, about 10 to 15 minutes. If crust slides down sides, gently press back up. Let cool. (Crust can be baked one day ahead of time. Store tightly wrapped at room temperature.)

Bring 12 ounces cranberries, 1 cup granulated sugar and 1/4 cup water to boil in large saucepan over medium-high heat. Reduce heat. Simmer until cranberries burst and most of liquid evaporates, about 12 to 15 minutes. Let cool. Puree in blender until very smooth.

Cook the puree, eggs, egg yolks, lemon zest, 1 teaspoon lime zest, lime juice, salt and 1/2 cup sugar in heatproof bowl set over saucepan of simmering water (bowl should not touch water) until curd thickens and coats spatula, about 8 to 10 minutes. Stir with rubber spatula and scrape down sides of bowl often. Let cool until just warm.

Using electric mixer on medium-high setting, beat curd until curd looks lighter in color and texture, adding butter a piece at a time and incorporating after each addition (about 5 minutes). Scrape into crust and chill until firm, about 2 hours.

Bring 1/2 cup granulated sugar and 1/2 cup water to simmer in small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 ounces cranberries. Cook until barely starting to soften, about 1 minute. Using slotted spoon, transfer cranberries to wire rack inside rimmed baking sheet. Chill until no longer sticky, about 20 to 30 minutes.

Toss remaining 1/2 cup sugar and remaining 1 teaspoon lime zest in small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

Note: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature for 2 hours before serving.

Per Serving:
Calories: 599, Fat: 30 g (16 g Saturated Fat), Cholesterol: 183 mg, Sodium: 304 mg, Carbohydrates: 82 g, Fiber: 2 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Cranberry Goodness
We’re not going to lie and tell you that pie is good for you, but we can attest to the huge health benefits of the cranberries that go into said pie. Comprised of almost 90% water and 10% carbohydrates and fiber, cranberries are rich in vitamins and minerals including Vitamin C, Manganese, Vitamin E and Vitamin K1. So sprinkle them on your cereal, add them to smoothies or make them into a pie!

What To Do With Pecans
I’ve got too many pecans…said nobody ever. Aside from delicious snacks all by their raw selves, there are loads of things you can do with pecans if you do find yourself in the unusual position of having too many. Some of our top choices are Strawberry & Feta Balsamic Salad, Baked Oatmeal or Granola, Pecan Crusted Chicken, Buttery Cinnamon Pecans, and of course, Pecan Pie. (This is a pie blog after all.)

 



Shop the Sale: Rosemary Roast Beef


Rosemary Roast BeefPrep Time: 30 mins
Cook Time: 5 hours
Serves: 6

When you’re craving a decadent roast, you can’t beat the rich flavor of our Rosemary Roast Beef. Roasted with potatoes and carrots, and of course, rosemary, this is a beef roast the whole family will love. Pro tip: don’t forget to leave plenty of time for marinating. Marinate the chuck roast for up to 24 hours before cooking for a roast that will melt in your mouth. And here’s another tip: grab boneless chuck roast on sale all this week at Brookshire’s.

Ingredients
1 (12 oz) bottle dark beer
1 medium onion, chopped
8 cloves garlic, minced
1 lemon, thinly sliced
3 Tbs olive oil, divided
1 (3 to 4 lbs) boneless chuck roast, trimmed
1 tsp coarsely ground black pepper
8 carrots (about 1 1/2 lbs), sliced diagonally
7 Yukon Gold potatoes (about 3 lbs), peeled and cut into eighths
2 large onions, cut into eighths
4 sprigs fresh rosemary
2 Tbs cornstarch
1/2 cup cold water

Instructions
Combine beer, chopped onions, garlic, lemon slices and 2 tablespoons oil in large zip-top plastic freezer bag. Add roast; mix well and seal bag. Chill for at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Strain marinade; set aside. Sprinkle roast evenly with pepper.

Heat remaining oil in large heavy-duty roasting pan over medium-high heat. Brown roast in hot oil for 4 minutes per side. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to boil. Remove from heat; cover with heavy-duty aluminum foil.

Bake at 300° F for 2 1/2 hours. Turn roast. Stir in carrots, potatoes, onions and rosemary. Remove foil. Cook roast for 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter. Skim fat from juices in roasting pan; set pan with juices aside to cool.

Whisk together cornstarch and 1/2 cup cold water in small bowl until smooth. Whisk cornstarch mixture into juices in pan. Cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Calories per Serving: 1046, Fat: 61 g (22 g Saturated Fat), Cholesterol: 225 mg, Sodium: 217 mg, Carbohydrates: 51 g, Fiber: 5 g, Protein: 68 g.

View this recipe view this recipe to print or add items to My Shopping List.

Chef Tips

Cooking With Beer
Beer isn’t just for drinking – it adds flavor and depth to many dishes. From brisket to bread, battering and braising, beer can liven the flavor profile of many of your favorite foods. The type of beer you choose will also make a huge difference. Full-bodied ales or stouts work well for red meat, batter and soups, while lighter beers like IPAs and lagers are great for poultry, marinades and braising. You can even use beer to make cake! Just google Chocolate Guinness Cake.

All About Rosemary
This Mediterranean native is now one of the most popular herbs used in kitchens around the world. It’s from the same family as mint, but has a piney flavor that makes it perfect for meat recipes like roasts, stews and soups. It’s also delicious sprinkled over bread dough before baking and as a garnish on many dishes. Rosemary is as good for you as it tastes, containing anti-inflammatory properties.



Shop the Sale: Chorizo Meatballs with Chipotle-Maple Cream Sauce


Chorizo Meatballs with Chipotle-Maple Cream SaucePrep Time: 25 mins (plus chilling)
Cook Time: 20 mins
Serves: 6

Take this party favorite up a notch with our new twist on regular meatballs. With the flavorful addition of chorizo, these baked meatballs are delicious all on their own, but with the addition of spicy and sweet chipotle-maple cream sauce, they are off the charts. They’re so easy to make, and with ground chuck on sale, this is a great go to for weekend snacks or appetizers!

Ingredients

Meatballs:
1/2 lb fresh chorizo
1/2 lb ground chuck
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup breadcrumbs
1 egg

Sauce:
2 chipotle peppers, minced
2 Tbs Adobo sauce
4 Tbs sour cream
4 Tbs maple syrup

Instructions
Place all meatball ingredients in a large bowl. Using your hands, blend ingredients thoroughly. Make balls the size of golf balls or any size you prefer. Refrigerate until needed. Preheat oven to 350° F. Place meatballs on cookie sheet. Bake for about 20 minutes or until meatballs are cooked all the way through. Serve with dipping sauce.

To make sauce, mix minced chipotle peppers and adobo sauce together. Combine with sour cream and maple syrup in blender. Chill before serving with meatballs.

Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 71 mg, Sodium: 913 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 14 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

What Is Ground Chuck?
Unlike ground beef or hamburger meat which can be made up of different types of beef cuts, ground chuck is meat that comes from the specific chuck cut, which is from the shoulder. It is a favorite for grilling as it has a good fat content that provides more juiciness and flavor than other types of ground meat. It is higher in fat than ground round or lean ground beef, but many agree that this is exactly what makes it tastier for dishes like meatballs.

Adobo Sauce Explained
A style of cooking, a seasoning in Caribbean cooking, and a Spanish and Latin-American sauce, Adobo can be a little confusing. Derived from the Spanish word Adobar, it originally referred to a form of preserving raw food in a sauce comprised of vinegar, paprika, salt, garlic and other spices that evolved in Spain and Portugal, although it’s important to note that a similar method of cooking evolved in the Philippines independent of Spanish influence (it is only called Adobo there today because the Spanish naming of the dish by the colonists stuck). This tangy sauce not only preserved food, it also enhanced the flavor. Adopted in many areas of early Spanish and Portuguese colonization, there are now a wide variety of Adobo recipes, from Mexican to Puerto Rican, Peruvian to Filipino.



Shop the Sale: Rotisserie Chicken Enchiladas


Rotisserie Chicken Enchiladas Prep Time: 25 mins
Cook Time: 1 hour 35 mins
Serves: 8

Who has time to cook the chicken and the enchiladas? Pick up an on-sale Rotisserie Chicken this week at Brookshire’s and get a head start on delicious chicken enchiladas for the whole family. And we really mean the whole family – this Mexican feast with made-from-scratch sauce serves eight! For authentic flavor with less work in the kitchen, try our Rotisserie Chicken Enchiladas today.

Ingredients
Sauce:
3 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
4 cups water, divided
1 medium onion, quartered
3 cloves garlic
1 Tbs ground cumin
1 1/2 tsp ground coriander
1/2 tsp dried oregano
2 Tbs extra virgin olive oil
2 1/2 cups tomato sauce (20 oz)
Salt and pepper, to taste

Enchiladas:
2 Tbs extra virgin olive oil
1 large onion, thinly sliced
1/2 cup chicken broth
4 cups rotisserie chicken, shredded
1 tsp ground cumin
1/4 cup cilantro, chopped
3 cups Monterey-Jack cheese, shredded (divided)
Salt and pepper, to taste
Vegetable oil, for frying
16 corn tortillas
Chopped red onion, cilantro and salsa, for serving

Instructions
In a microwave-safe bowl, cover chiles with 3 cups water. Microwave for 2 minutes until softened. Use slotted spoon to transfer chiles to blender. Add 1 cup chile-soaking liquid, onions, garlic, cumin, coriander and oregano; puree.

In a large saucepan, heat olive oil over medium-low heat. Add tomato sauce and 1 cup water. Strain chile mixture through fine-mesh sieve into saucepan. Cook, stirring occasionally, until sauce slightly reduces, about 15 minutes. Season with salt and pepper. Spoon 3/4 cup sauce into baking dish.

Preheat oven to 350° F. In large skillet, heat olive oil. Cook onions over moderate heat until lightly browned. Add broth. Cook until onions are soft and broth evaporates. Let cool. Add chicken, cumin, cilantro and 1 1/2 cups cheese. Season with salt and pepper.

Wipe out skillet; heat 1/4 inch of vegetable oil. Fry tortillas one at a time over low heat until pliable. Transfer to paper towel-lined baking sheet; pat dry. Roll 1/4 cup chicken filling in each tortilla; place in baking dish. Spoon extra sauce on top; sprinkle with remaining cheese. Cover with foil. Bake for 45 minutes or until heated through and bubbling. Remove foil halfway through cooking time. Serve with chopped onion, cilantro and salsa.

Calories per Serving: 748, Fat: 51 g (25 g Saturated Fat), Cholesterol: 163 mg, Sodium: 965 mg, Carbohydrates: 27 g, Fiber: 4 g, Protein: 47 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Know Your Chiles
Not to get all scientific on you, but did you know there is a measurement specifically designated for chile peppers? The Scoville Scale measures capsaicin concentration and classifies each chile pepper into heat units known as Scoville Heat Units (SHU). While there are too many to list here, we’ve outlined some of the more common peppers you’ll find in the store from mildest to hottest below.

  • Bell Pepper (0 SHU)
  • Banana Pepper (0 – 500 SHU)
  • Pepperoncini (100 – 500 SHU)
  • Poblano Pepper (1,000 – 1,500 SHU)
  • Anaheim Pepper (500 – 1,500 SHU)
  • Jalapeño Pepper (2,500 – 8000 SHU)
  • Serrano Pepper (10,000 – 25,000 SHU)
  • Habenero (100,000 – 350,000 SHU)


The Versatile Rotisserie Chicken

When you’re pressed for time, a rotisserie chicken can be a weeknight meal lifesaver. Here are just a few ways you can use a rotisserie chicken to create an easy family meal:

  • Carved chicken served with mashed potatoes and green beans
  • Shredded breast meat in a healthy salad
  • Tossed with pasta, garlic, olive oil and parmesan cheese
  • Stirred into soup to make an easy chicken and vegetable soup

Plus, leftovers never go to waste. Rotisserie chicken is great on sandwiches, whipped up into chicken salad, piled onto nachos or pizza, or stuffed into peppers or potatoes.



Product Talk: Slow Cooker Liners


Slow Cooker LinersIt’s the day before my birthday, and I think I’ll treat myself this year…by not cleaning up.

Slow cooker liners are pretty much the best thing since sliced bread.

Reynolds® brand makes a variety of slow cooker liners, and they’re found with the foils, plastic wraps and parchment papers.

If you use your slow cooker at least once every week like I do, these are a lifesaver, especially on Tuesdays when the 14-year-old needs to be downtown at 5:15PM and the 15-year-old needs to be picked up south of town at 5:15PM. I can’t be at both places at once, so one has to be dropped off early and once has to be picked up late. Either way, dinner has to be prepared in the slow cooker or no one is eating until Midnight.

Slow cooker liners make for super easy cleanup and are fabricated with heat-resistant nylon that will not leach into your food. Slow-cooked food is infamous for baking-on; now you don’t have to worry about scrubbing your crockery for hours after your slow-cooking accomplishment.

This is a great go-to recipe for slow cookers that my boys love.

Slow Cooker Cubed Steak with Gravy

Ingredients:
1 can French onion soup
1 can cream of chicken soup
1 pkg au jus gravy mix
1/2 cup water
1 1/2 to 2 lbs cubed steak
3 Tbs cornstarch
3 Tbs cold water

Directions:
Place crockery into slow cooker; drape liner inside to cover completely.

Combine French onion soup, cream of chicken soup, au jus mix and 1/2 cup water in bottom of liner. Stir well. Place cubed steak in bottom of liner with gravy mixture. Cover slow cooker. Cook steak on low for 6 to 8 hours.

Whisk cornstarch and cold water in separate bowl until thoroughly combined. Stir into gravy mixture. Turn to high; cook for 30 minutes or until thickened. Serve over mashed potatoes or rice.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 196, Fat: 7 g (2 g Saturated Fat), Cholesterol: 56 mg, Sodium: 635 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 1 g; Protein: 22 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



Product Talk: Brookshire’s Baby Cucumbers


Brookshire’s is now carrying baby cucumbers in the produce section.

Packaged in stay-fresh bags, these greenhouse-grown, smaller-sized cucumbers are perfect for healthy snacking.

They are sweeter and more crisp than your common garden cucumbers, with more tender skin and sized perfectly for single servings.

My kids love these in their lunches, with hummus to dip. They’re also nice sliced into salads or spears, and less work to do so.

Baby cucumbers, aptly named because they are only five or six inches in length, are also seedless and “burpless,” making them easier on your stomach.

Choose a bag that has firm cucumbers that are bright green, without soft spots.

Hummus-Stuffed Lunchbox Cucumbers

Ingredients:
1 lb baby cucumbers (about 4)
8 Tbs prepared hummus
4 Tbs feta cheese, crumbled
4 Tbs green olives, diced

Directions:
Slice a wedge lengthwise from baby cucumbers without cutting all the way through. Spread hummus into wedge; sprinkle with feta and green olives. Wrap with plastic wrap, and send in school lunches for a healthy treat.

Serves 4

Nutritional Information: Calories Per Serving: 101, Fat: 6 g (2 g Saturated Fat), Cholesterol: 8 mg, Sodium: 346 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Arroz Con Pollo


Arroz Con PolloPrep Time: 15 mins
Cook Time: 1 hour
Serves: 6

It might sound plain with a name like “rice with chicken”, but trust us, this traditional Spanish dish is anything but. Simmered with onion, bell pepper and garlic in a tomato and chicken broth with a bunch of herbs and spices, this is a chicken dish sure to be on regular rotation. Start this week while Sanderson Farms Chicken Thighs are on sale.

Ingredients
6 bone-in, skin-on chicken thighs (about 2 lbs), rinsed and patted dry
Kosher salt and freshly ground black pepper, to taste
3 Tbs olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
4 cloves garlic, chopped
2 Roma (plum) tomatoes, halved, seeded and chopped
1 tsp hot paprika
2 bay leaves
2 Tbs tomato paste
1 cup basmati rice or long-grain rice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp saffron threads
3 cups chicken broth
Hot sauce
2 Tbs fresh cilantro, chopped

Instructions
Season chicken generously on both sides with salt and pepper. In large cast-iron or straight-sided skillet, heat oil over medium-high heat until shimmering. Sear chicken thighs (turning once) until golden-brown, about 8 to 10 minutes per side. Transfer to plate; set aside.

Drain half of oil from pan; return pan to heat. Add onion, bell peppers, garlic, tomatoes, paprika and bay leaves. Cook (stirring often) until onions begins to caramelize, about 6 to 8 minutes. Stir in tomato paste. Cook (stirring constantly) until it begins to brown, about 3 to 4 minutes.

Add rice, cumin, coriander and saffron. Cook, stirring often, for 2 to 3 minutes. Pour in chicken broth. Season with salt, pepper and hot sauce. Stir and bring to a boil. Reduce heat to maintain a simmer. Place chicken thighs skin-side up in rice. Keep skin above rice to keep it crispy. Cook, partially covered with foil, until rice has absorbed liquid and chicken is cooked through (about 25 to 30 minutes).

Remove bay leaves. Sprinkle cilantro over rice; gently stir to incorporate. Serve directly from pan with hot sauce.

Calories per Serving: 464, Fat: 27 g (8 g Saturated Fat), Cholesterol: 98 mg, Sodium: 470 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 22 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

A Little Arroz Con Pollo History
Similar to paella, this is a traditional dish with different names and variations across Spain and Latin America. Where it originates is often hotly contested, but today, many countries and even regions have developed their own take on this longtime favorite. While the ingredients may change, one thing that doesn’t is the rich flavor of chicken and rice gently simmered to perfection.

Cooking Rice at Any Elevation
If you’ve ever tried to cook at high altitude, you’ll know that cooking rice that’s not under or overcooked can be one of the biggest challenges. Water boils at a lower temperature at higher elevation, which means you need to increase the amount of water and the cooking time to compensate. But by how much? That depends on the altitude. Rule of thumb is to follow standard directions below 5,000 feet, but for higher locations, add ¼ cup of water and around five minutes of cooking time.



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