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You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Arroz con Pollo

Succulent chicken is cooked in latin spiced tomatoes and rice, for a fantastic one pot meal!

Over the years there has been many things I've learned about working in the kitchen. Things like making sure to read a recipe in it's entirety before starting, or mise en place to be certain that you have all necessary ingredients for the dish you'd like to prepare. The most important thing though is a good sharp chef knife!

With the correct sharp knife you can easily break down a whole chicken. Let me tell you, I had that chicken apart in less than 5 minutes! With all these chicken pieces, I decided to make some chicken and rice, or Arroz Con Pollo. The kids are really into Mexican flavours and I knew that this dish would be a great hearty meal, perfect for the colder weather we've been having.

Arroz Con Pollo

Adapted from Good Housekeeping Cookbook 1955

1- 4lb roaster chicken, cut up

1/2 C flour

1/4 C olive oil

1 onion, minced

2- 14 oz cans diced tomatoes

2 small jars pimentos

1 C pimento stuffed olives

2 C raw white rice

2 tsp salt

1/4 tsp pepper

2 bouillon cubes

1 pkg breakfast sausage links, cut into thirds

Coat chicken pieces with flour and set aside; discarding remaining flour.

Heat olive oil in a dutch oven or large skillet, over medium high heat. Once oil begins to ripple, gently place in a few chicken pieces at a time and cook until golden on all sides.

In same oil, sautee the onion until translucent. Drain tomato liquid into a measuring cup and add enough water to make 2 1/4 cups. Add liquid, tomatoes and pimentos (with liquid), olives, rice, bouillon cubes and sausage to the pan. Mix to combine well. Season with salt and pepper and place chicken on top. Cover, reduce heat and simmer for 30 minutes; lifting the rice occasionally with a wooden spoon to prevent sticking. If there is any liquid in the pan, cook uncovered for 10 minutes.


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