Three Winter Comfort Food Dishes

No, these three dinners were not cooked on successive nights, or else I might be 400 pounds. These pictures have been collected over the last few weeks of cooking, as we try new dishes to feature on this blog. I would classify all as “Comfort Food”, and therefore, perfect for the coming winter.

Chicken Rice: Literally, get yourself a box of Goya yellow Spanish rice and follow the recipe on the back—it is that simple. However, you can still make the dish your own with modifications, which is the glory of a one-pot meal. We decided to use boneless, skinless chicken thighs because they have more flavor than white meat chicken breasts (and less work/mess than on-the-bone). They were heavily seasoned with Adobo, garlic powder, salt, pepper, and Sazon, and left to marinate for a few hours. I also added frozen peas and corn to the rice while boiling for additional texture. The side of pink beans put this meal over-the-top, but is not required.

Tuscan Chicken: Yes, there is a chicken breast under all of that goodness. While I made the Spanish meal featured first, it was Justin who decided to make this Italian classic. The sauce was rich, consisting of chicken stock, shaved Parmesan, dry vermouth, and heavy cream, and loaded with vegetables: peppers, onions, spinach, and sundried tomatoes. Of course, there was also plenty of garlic. Served over a bed of creamy polenta, my contribution to the meal.

Chicken French Onion: Can’t you imagine coming in from shoveling snow and sitting down to this hearty meal? I believe the key to this was using a pounded-out chicken thigh, which was coated in seasoned flour and then pan-fried. This added more flavor and ensured it remained tender, because after frying, the chicken is removed to make the sauce before being put back again for additional cooking. There are a lot of onions in this that needed caramelizing, but it is worth the wait. You can serve this over crusty bread, mashed potatoes, or both!

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