The Global Kitchen

I made Spanish food again last night. These two recipes are from La Cocina de Mama: The Great Home Cooking of Spain by Penelope Casas

I always use bone in/skin on chicken. I think it has a lot more flavor than boneless skinless meat and you can always take the skin off after cooking. This recipe calls for a whole chicken cut up but I just used some thighs I had in the freezer.

It was a really easy meal to put together. It was also a lot milder than the Asian food I've been eating. I think I've grown too accustomed to spicy garlicky food.

I enjoyed these two recipes and would definitely make them again.




Pollo a la Uva Blanca con Cilantro (Chicken with White Wine, Grape Juice and Cilantro

From the Andalucia region of Spain

3lb Chicken, cut up
Kosher or sea salt
Fresh ground pepper
2 tbs olive oil
1 small onion, slivered
3/4 c dry white wine
1/4 c plus 2 tbs white grape juice
6 tbs minced cilantro

Heat oil in shallow pan. Sprinkle salt and pepper on chicken. Sautee chicken until golden all over. Add onion and sautee until wilted. Add wine, grape juice and 3 tbs of the cilantro. Bring to a boil. Reduce heat and cover. Simmer for 45 minutes. Remove the chicken from the pan and turn up the heat. Boil the sauce until reduced and slightly thickened. Serve sprinkled with remaining cilantro.

Arroz al Horno (Baked Rice)

2 tbs olive oil or butter
2 tbs minced onion
1 c Valencian or arborio rice
1 c chicken broth
1 c water
2 tbs minced parsley
1 1/1 tsp thyme or 1/4 tsp dried
few strands saffron crumbled
salt

Preheat oven 400. Sautee onion until softened. Add rice through saffron and bring to a boil. Reduce heat and salt to taste. Cover and place in oven for 15 minutes. Let stand 5-10 minutes before serving.