Retreating*

August 23rd

Marinating
Arroz con pollo
Arroz con pollo
Arroz con pollo

I’m working all weekend at a leadership retreat and spent much of the last week preparing for this event. With a dozen other young leaders from Tempe, we’ll spend the next two days focused on how to best work together to improve the well-being of Arizona’s refugee community. And of course, we’ll eat. My mom’s arroz con pollo recipe beat out the week’s plan of cooking ginger-stuffed chicken breasts. I did, however, bake the vegan chocolate cake as planned. I’d show you a photograph, but then you’d see the missing corner. Not sure where that corner went but I’m thinking it may be in my belly.

The icing on the cake of this weekend, so to speak, is my dad will be here for dinner on Sunday. It has been so long since I’ve seen my papi and I cannot wait to sit down for dinner with him and catch up. Yay!

~K

* Recipe:
Karel’s Arroz con Pollo:

Ingredients:
1 tablespoon red wine vinegar
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds chicken, skinned
1/2 cup drained Italian canned tomatoes
3 ounces uncooked long grain rice
1/3 cup pimiento-stuffed green olives
1 1/2 tablespoons capers
1 1/2 tablespoons cilantro
2 chicken bullion cubes
2 cups of water
1/4 tablespoon oregano
Pepper to taste
1/4 cup of chopped onion
1/4 cup chopped green pepper
1/2 tablespoon salt

Directions:
Combine vinegar, garlic, oregano and pepper in a small measuring cup. Brush mixture over chicken and place in a sealed container in the fridge for at least one hour. Over night is even better.

In a 3 quart saucepan, heat oil over medium heat, add chicken and cook turning occasionally until brown (6-8 minutes). Remove chicken and set aside on a place. To same pan, add tomatoes, onion and bell pepper. Cook over medium high heat, stirring occasionally until onions are softened (5-7 minutes). Add water, rice, olives, capers, cilantro, broth mixture, salt and 1/4 tablespoon of pepper. Stir to combine. Reduce heat to low and return chicken to pan. Cover and let simmer until liquid is absorbed and rice is tender (25-30 minutes). Makes 2 services, or if you use 1 cup of rice, 4 servings.)

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8 Responses

  1. Always nice to have Dad visit.

    Um, can you share the recipe?? My kids love anything with rice. ;))

  2. Would love the recipe for the above dish Kelli! So glad oyu will have time with your dad. There is nothing like the relationship between and dad and jhis little girl. 🙂 I sure do miss my dad. Have a wonderful weekend putting heads together to help improve your work cause. I wish I could be a fly on the wall! (And in your arroz con pollo!) HAve a great weekend!

  3. Miss Dotr August 24, 2008

    can you tell us more about the refuges?

  4. Awesome Kelli, I’m glad you get to see your dad. The dish looks delish!

  5. Ok, yumm..I’m going to have to make that; it looks soo good!

  6. Hey Kelli. Speaking of refugees, we are seriously giving it some thought to moving out west to Arizona in the next month or so … which city do you live closest to? I’d love to talk more in depth with you about the area if that’s okay?

    I haven’t blogged in so long (used to be emelou.squarespace.com)but would love to catch up with you!!

    Thanks,
    Em.

  7. That looks very good. How did your weekend at the retreat go?

    I hope you enjoyed the time with your Dad.

  8. Now that looks like something I would love to try!! Thanks for posting the recipe. How did the retreat go? Time with dad is precious isn’t it? My dad lives in Nevada, several thousand miles from me. I miss him always and cherish the time we have together.

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