MT. BAKER-SNOQUALMIE NATIONAL FOREST, WA – This time out, rving in my 2018 Winnebago Travato at Clear Creek Campground, off grid, I wanted to do something a little fun for dinner.
One of my favorite things to eat is chicken and rice or in this case “Arroz Con Pollo” which… means chicken and rice. So here’s an easy recipe for it:
“ARROZ CON POLLO”
THE RECIPE:
Ingredients – Chicken thighs, Yellow onion, Roma tomatoes, Cilantro, Minced garlic, Garlic powder, Salt, Pepper, Paprika, Cayenne pepper, Cumin, Oregano, Sugar, Olive oil, Papa Tony’s mango habanero sauce, Chicken broth, Water
“NO MISE EN PLACE”
No mise en place done this time, everything on the road.
ON THE ROAD, READY TO COOK
Step 1 – Need to make the rub for the chicken. In a bowl you want to place two thighs and then add: 1 tbsp of paprika, 2 tsp of garlic powder & cayenne pepper, and then 1 tsp each of salt, pepper, oregano, and cumin and the 2 tsp of chopped cilantro. Finally add in two tablespoons of olive oil, mix and set aside for at least 20 minutes, overnight if you have the time.
Step 2 – Next, chop up a quarter onion and red pepper, along with 3 Roma tomatoes.
Step 3 – After everything is chopped and ready to go, take about 2 tablespoons of olive oil, place it into a pan and heat it up. Then you want to drop your chicken and cook on both sides flipping until they chicken is cooked about 85%. You want to pull the chicken and place it to the side.
Step 4 – Then you want to drop in your onions, peppers and tomatoes, 2 teaspoons of Papa Tony’s mango habanero sauce and sweat it all down. Once it’s cooked for a couple of minutes add in a cup of white long grain rice and cook for a couple of minutes.
Finally add in a cup of chicken broth and a half a cup of water. Stir, cover and let it cook down 20-25 minutes, The remove the cover and cook another 10-15 minutes until the broth is cooked off.
Step 5 – Time to make our Sangria. In a pitcher, you want to add in a half a cup of sugar, 1 apple and peach chopped up and then about 6-cups of Yellowtail Sangria. Place into the refrigerator and chill. Then before serving, to the Sangria add in 1-can of the citrus Yuzu water.
Step 6 – Once the chicken & rice is cooked, you want to plate it up along with a salad and your sangria and enjoy a magical meal!
This is what I’m talking about when it comes to a fun, easy meal on the road. You can do this all in one pan and have a special drink to finish it all off with the fruit for dessert. Enjoy!
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