New Recipe

I have no name for this yet, but all the kids loved it tonight. It worked perfectly for an afternoon at the pool & then a quick dinner.

In individual bowls, I layered the following:

 

Chicken - I marinated 3 boneless, skinless breasts in a little olive oil, paprika, chili powder, oregano, salt & onion powder. I baked it, in the marinade, 30 minutes at 350 & then cut into chunks. 

Spanish Rice - I cooked 2 bags of Spanish Rice. Honestly, I used "Great Value" by Wal-Mart & it was really good. Plus it only takes 10 minutes. Next time, I'll probably use 3 bags since my rice/chicken ratio didn't match up.

Super Sofrito - I made this before we left for the pool to let flavors combine. It's kind of salsa-y. You can make it as spicy as you want it. This has no heat since the kids were eating it.

 

2 small ripe plum tomatoes (about 1/2 cup chopped)

4 teaspoons olive oil

1 small onion (about 1/2 cup chopped)

1 medium-size green or red pepper (about 3/4 cup chopped)

4 cloves garlic

1/4 teaspoon salt (or to taste)

1/2 teaspoon ground cumin

1/2 cup loosely packed fresh cilantro leaves

1) Core & cut tomatoes into roughly 1/2-inch dice. Set aside.

2) Heat oil in a skillet over medium heat. While oil is heating, peel onion & cut into quarters. Put in food processor or blender & pulse until finely chopped but not mushy. Scrape into skillet & cook about 4 minutes.

3) Stem, seed & cut bell pepper into quarters. Put in processor & pulse until finely chopped but not mushy. Add pepper to skillet, reduce heat to low & cook, stirring frequently.

4) Peel garlic & drop cloves into processor while it's running. Process until finely minced. Add to skillet along with salt, tomato, & cumin. Continue to cook, stirring frequently, about 5 minutes.

5) With processor running, drop cilantro through tube & process until finely minced, Scrape into skillet. Cook, stirring, for 1 minute.

6) At this point, I threw it back into processor & pulsed a little longer.

7) Serve at once or cool & refrigerate for up to 1 week (or freeze up to 1 month). Reheat to serve. I happened to serve it cold.

We topped it all with a dollop of sour cream & had warmed flour tortillas rolled up on the side.