Tuesday, February 8, 2011

today is a bad day

i had to leave work earlier today...too much stress, negative energy and headache is not a good combination...i need some inspiration to make me feel useful...

on saturday, besides conchas i cooked chicken in beer and chipotle with mexican rice...

for the chicken i used:

6 pieces of chicken (wings or legs)
1 liter of dark beer
4 spoons of chipotle

for the rice i used:

1 cup of rice
1 cup of peas
1 cup of carrots cuts into cubes
1 clove of garlic
1/2 of onion
2 tomatoes
vegetable oil
chicken stock

i washed the chicken and seasoned it with salt and pepper.

then i fried it till golden on a spoon of oil.

when ready, i placed in a wok, poured the beer on the chicken, added the chipotle, a pinch of salt and cooked until the chicken meat got tender.

and that was all :) to prepare the chicken this way is quick and easy :) and it is delicious...meanwhile i was preparing the rice...

i put boiling water and let it sit for 10 minutes (the heat was off, the rice was not cooking).

i got rid of the excess water and let it sit for another 15 minutes.

while the rice was resting, i took the tomatoes, garlic and onion...

...and blended it to create a smooth tomato paste.

i heated about 4 spoons of oil and fried the rice. after about 5 minutes i added the peas and carrots.

5 more minutes passed and i added the tomato mixture in the rice.

when mixed, i added the chicken stock (if you don't have chicken stock, use water and add some salt to the rice for the flavor).

when the liquid is consumed by the rice, it is ready :)

finally, we can eat :)

i feel better now...


  1. Your photo of the finished recipe is EXTREMELY liquid-y for rice in any Hispanic country, so I would recommend cooking it a lot longer if you want it to be more traditional. It would be dry and not sticky, but very flavorful.

    1. it looks liquidy, because i poured over some of the sauce from the chicken ;)


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