Pimentos make every meal a big deal!

Tonight's menu: Arroz con pollo and Avocado-Orange Salad with Romaine and Lime-Cumin Dressing. Both were from CI, from the Latin Comfort Food menu. And were they ever comforting.

Let's start at the very beginning. It's a very good place to start. And tonight that means with red onion, lime, avocado and oranges. Mrs. Butterworth is there to watch over the dinner preparations.



The salad had a romaine lettuce base and was topped with red onion, avocado and orange supremes. The dressing was a simple mixture of lime juice, cumin seed, olive oil, garlic and jalapeno. The avocado and red onion were tossed in the dressing, but the lettuce was dressed according to the diner's preference.



The arroz con pollo had several steps. The chicken was first marinated in a garlic marinade. Then a mixture of diced onion and green pepper was sauted in a pan. Once this was done, the chicken was added. After the chicken was no longer transparent, but before it browned, it was put into a soup pot. The pan was deglazed with chicken broth and then the chicken broth and fond was put into the soup pot with a little water and some tomato sauce. Bring up to a simmer and then add the arroz!

The pot was put into the oven and at 10 minute intervals, the pot contents were stirred from the bottom to the top. Once the rice and chicken were cooked, the chicken was separated out and pulled from the bone and mixed with a pimento-olive oil-cilantro mixture.



Mmm pimentos.

Finally, arroz:


pollo:



arroz con pollo:



Ta-da!