Chris’s mom hosted a local book launch at the library this past Wednesday, so we attended and listened as she talked about her visit to Chaitén volcano in Chile, which the novel is based around (it’s an eco-thriller). Chris snagged a recipe for some delicious chocolate-chili cookies (probably to be posted at a later date) and also won a bottle of Chilean wine. We decided to make it into a South American-themed night a few nights later and concocted a couple of dishes out of one of the recipe books we acquired in South America. As we didn’t spend much time in Chile, we couldn’t do a Chilean night, but thankfully the Colombian cookbook we had offered a few delicious opportunities.
We hauled out our Spanish copy of Secrets of Colombian Cooking (we recently discovered it was originally publish in English then translated for the author’s home country – here we figured we were getting an inside Colombian scoop!) and settled on Pollo Sudado, as it looked fairly easy (though time-consuming) and had pretty common ingredients. It’s a lot of FLURRY OF ACTIVITY then wait then FLURRY then wait, but in the end, it tasted like something we would’ve had for lunch in a Colombian restaurant, which was a good sign.
12 chicken thighs
1/3 c onion, diced
3 tbsp olive oil
2 tbsp mustard
3 cloves garlic, minced
3 tsp salt
1/4 tsp pepper
2 c onions, sliced
2 c tomatoes, peeled and diced
2 tbsp cilantro, chopped
2 tbsp parsley, chopped
2 tsp Worcestershire sauce
1 tsp achiote (we used turmeric; see below)*
1 cube chicken bullion
1.5 lbs (about 12) potatoes
In a big bowl combine the chicken, chopped onion, 2 tbsp of oil, mustard, garlic, 1 tsp salt, and pepper. Mix well and let sit for 30 minutes.
In a big pot over medium heat warm 1 tbsp oil and saute the onions for 4 minutes. Add the tomatoes, cilantro, parsley, the other 2 tsp of salt, Worchestershire, achiote, and bullion and fry for 4 more minutes.
Add the chicken mixture and 1 cup of water or chicken broth. Cover and cook for 30 minutes.
Add the potatoes, cover again and cook until the potatoes are finished, about 20 minutes.
It says to serve with white rice, but we thought the potatoes were enough. It’s very South American to have two or three carbs in a meal at the same time, though.
*We didn’t have any achiote spice, so we just used turmeric. It might have a slightly different flavour, but tasted close enough for us in the end.
How can you top a delicious dish like this? How about with a wonderful version of the dessert that appears on nearly every South American menu – arroz con leche (rice pudding)? This dessert was possibly the best arroz con leche I’ve ever had, and I LOVE rice pudding. It takes a long time to make – an hour of soaking, at least 40 minutes of cooking, then cooling time – but it is worth every second (and it’s easy). The spices saturate everything and the rice is so soft that it melts in your mouth. It recommends serving it cold, but I love a nice warm rice pudding. Either way, it’s really good.
Oh, and how was the wine? It was OK – a little on the dry side, though the finish was nice. To be honest, the food kind of drove out thoughts about the wine. At least it was a good instigator!
Arroz con Leche
1.5 c rice, washed
1/4 c sugar (the recipe calls for 1/2 c, but we found half of that was enough)
2 sticks of cinnamon
1 tsp salt
2 c whole milk
1 c sweetened condensed milk
1 c cream
1/2 c raisins (optional)
Mix the rice, 6 cups of water, and the cloves and cinnamon in a bowl. Let it sit at room temperature for one hour. Do not stir.
In a pot over medium heat, place the rice, water, and spices, 1/4 c of sugar, and the salt. Cover, lower the heat to medium-low and cook at a simmer for 1 hour and 10 minutes or until the water is gone. (It only took about 40 minutes for us, though it overboiled at first.)
Uncover, add the other 1/4 c of sugar, the milk, the condensed milk, and the cream. Mix with a wooden spoon, cover, and cook at a simmer for 5 minutes.
If desired, add the raisins and cook for another few minutes.
Uncover and let sit until desired temperature reached.