I went on a little shopping spree last week at Penzey's Spices and got some great new things. One of the items I snatched was Arizonas Dreaming. Its a blend of sweet and spice, just like me ;) It has cocoa in there as one of the ingredients, and balanced by jalapeƱo and other peppers.
Most of my creative imagination comes up when I try to pick out things I have in the fridge and figuring out what to make for dinner. I had a head of cauliflower, chicken, wine, pimento olives and a box full of new spices. I decided I was going to make "Arroz con Pollo." This recipe is great because it can easily be made non-paleo or paleo based on your preferences. Enjoy!
Arroz con Pollo
Ingredients
- 1 lb chicken thighs (more flavorful) or breasts, cut up into bite size pieces
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 cup onions, diced
- 1 cup red bell peppers, diced
- 1 cup green bell pepper, diced
- 2 plum tomatoes, diced
- 3/4 cup dry white wine
- 1 Tbsp Arizona Dreaming Spice
- pinch of saffron threads (just a few strands is plenty)
- salt and pepper for seasoning chicken
- 1 large head of cauliflower, grated
- 1 cup large green pimento olives
- 1 cup flat leaf parsley chopped
Combine wine and saffron in a small bowl. The saffron will begin to breed yellow. Set aside.
In a large, heavy-bottom saucepan or dutch oven, heat olive oil over medium heat. Add onions, peppers and garlic to the pan. Cook, stirring, until soft and tender, about 10 minutes. Add the diced tomatoes, salt, pepper, arizona dreaming spice. Cook until tomatoes start to release water. Add saffron wine. Season both sides of the chicken generously with salt and pepper. Add to tomato stew. Cover pot and allow to simmer, until the chicken has cooked through, about 10-15 minutes.
In a separate pan, brown cauliflower until slightly tender. Once tender, add cooked grated cauliflower to chicken and mix through. Top with olives. Reduce the heat to low, place the lid on the pot, and allow to simmer until cauliflower absorbed liquid about 5-10 minutes.
Garnish with parsley
Serve warm.
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Non-Paleo Version:
Steps are the same up to browning cauliflower. Instead, pan brown 1 cup rice in 1 tsp olive oil in medium size sauce pan. Once it is turning a little darker, around 2minutes, empty rice into chicken and tomato sauce mixture. Add 1 to 1.5 cup of chicken broth and simmer on medium until rice is cooked.


































