at home with ann

When I was in college, we used to go to a dive Mexican restaurant to drink giant margaritas.  Along with those margaritas I would often order Arroz con Pollo.  I have to say, my memory of that dish might be a little hazy, but I think my version is way better.  And I'm not just saying that because due to some timing issues and a baby who needed a bath and to be put to bed, I didn't eat dinner last night until almost 9 and inhaled my bowl.  That is late for someone who is usually starving by 7. Also, I sometimes eat lunch at 11 in the morning and today it involved ants on a log.  I'm either 8 or 88.  But I digress. Arroz con Pollo inspired by Eat Live Run Serves 6 1 1/2 pounds chicken breasts , sliced in half lengthwise to form thin filets (you can use any cut of chicken here) Olive Oil 1-2 onions, chopped 1-2 green bell peppers, chopped 2 cloves garlic, minced 2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon saffron, crushed 1 bay leaf 1 1/2 ...

Chicken Paprika is such a vintage 50s recipe.  Chicken with a cream based sauce.  But there's a reason it's stood the test of time, for me at least, and that reason is that it's deliciously good comfort food.  Inspired to make this by Jenna of Eat Live Run , a fan of 50s vintage comfort food, herself.  Jenna served hers with homemade dumplings, but I went with egg noodles and broccoli. Chicken Paprika recipe from Eat Live Run 1 pound boneless chicken breasts, sliced thinly 2 tbsp olive oil 2 garlic cloves, minced 1 yellow onion, diced 1 cup chicken broth 1 tbsp paprika sea salt pepper 1/4 tsp cayenne pepper 3/4 cup sour cream 1 tbsp flour In a saute pan, heat the olive oil over medium heat. Add the onion, chicken, salt, pepper, paprika, cayenne and cook until chicken is browned. Add in garlic for the last minute of cooking. Pour one cup of chicken broth into the pan, increase the heat to high to bring to a boil. Reduce to a simmer and cook for ab...