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Serendipity

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It’s a typical Spring day here in Wisconsin. Rainy, windy, and about 50 °F . The trees and shrubs are on the verge of bursting, their buds so ready to unfold that I can almost see them vibrate with anticipation. I love Spring for days like this. My flower beds are filling up nicely with the beautiful variegated leaves of the Pulmonaria, the Lady’s Mantle that forms soft cups to catch the morning dew, and the enormous ornamental rhubarb with its prehistoric looking leaves. Of course the weeds are growing like…well, weeds. But I have every intention to get out there and pull their little weedy roots right outta there…as soon as it stops raining.

At work we have a lovely enclosed courtyard and last week I noticed that the crocuses were in bloom, this week it was the daffodils. The tulips, which have sent out their luscious green leaves, will be next. I can’t wait. All this blooming activity made me think about bees. This morning I started my internet day at the Science Friday website; I heard a portion of the program yesterday about synthetic biology and I wanted to learn more. While there I found a great video about bees and where they poop. The funny thing is, as I watched the video on my laptop the Lucinda Williams song Honey Bee was playing …serendipity! I love, love, love moments like that and that song totally kicks ass!

I’d like to say that I’ve been cooking up a storm this week but that’s just not the truth. I’ve been busy elsewhere. However, one day I really wanted to eat rice but I wanted to bake it in the oven so I Googled “oven baked rice” and the great Google gave me Arroz Forno, a melange of chorizo, chicken, onion, chickpeas, rice, potatoes, saffron, and paprika. A typical Spanish comfort food that could easily be whipped up in 30 minutes and eaten from a bowl while curled up on the couch watching The Daily Show…and again with the serendipity since I had all the ingredients on hand and I’m totally in love with Spanish food. Anyways, it was fabulous! Especially the sweetly satisfying potatoes…their texture and flavor are the perfect counterpoint in this dish. I think chicken thighs would be better but then again I always think that.

arroz forno

Arroz Forno
printer-friendly recipe

8 ounces chorizo
1 small yellow onion, diced
2 cloves garlic, minced
1 ½ cups medium grain rice (like nishiki or la bomba)
1 can chickpeas, drained and rinsed
2 russet potatoes, peeled
4 chicken boneless, skinless chicken breasts
6 strands saffron
4 cups hot water
Extra virgin olive oil
paprika

Preheat the oven to 350°F.

Measure out 4 cups of hot tap water and add the six strands of saffon to it. Set it aside.

Using a meat mallet, pound the chicken breasts so that they are an even thickness. Rub with olive oil and set aside.

Slice the potatoes into 3/4” rounds. Rub with olive oil and set aside.

Saute the chorizo, onions and garlic in olive oil in a large oven-proof skillet. Add the chickpeas and rice. Pour in the water and stir to distribute everything equally. Place the chicken breasts on top and then place the potato rounds on top. Drizzle some olive oil over the top, sprinkle with paprika and place it in the oven.

Bake for 20 minutes. Remove from oven and serve.

April 25, 2009 | Filed Under baking, food, geek fast food, quick and easy, recipe, rice and other grains 

comments

4 Responses to “Serendipity”

  1. Sophie on April 26th, 2009

    Yum!! I love it!!! Love the flavours & chorizo! Excellent!

  2. Jude on May 10th, 2009

    Almost like paella but so much easier to make!

  3. Susan on June 9th, 2009

    Yea! You’re back. Your Maple Pecan Granola is still a staple in my house. I’m looking forward to more inspiration! Thanks!!

  4. Columbus Foodie » Blog Archive » April 2009 Roundup on July 20th, 2009

    [...] Shanks and Lamb Shank Ragu with Ziti from Timeless Gourmet, Navratan Korma from The Veggie Option, Arroz Forno from What Geeks Eat, Wigg’s Awesome Chicken, Avocado, and Lime Soup from What’s For [...]

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