September 27th: My husband has spent the bulk of his life living in, and working in, the American Southwest - where mexican food on is the stable of every region & easily attainable. He loves mexican food.
And having lived on the road most of his life, he is a fan of prepackaged food mixes that are lightweight and easy to prepare after a hard day's work; so, the other day he bought this packet of dry spanish rice mix … and I'm going to jazz it up with a bit more flavor: and pair it with chicken legs & potatoes, tonight; for something a little different 😁
The ingredients for this meal came from various places: the butter came from Ocean Park-WA, where we had set up Independence from April to August. The rice packet from Tillamook-OR, as we passed through there on our way here a month ago. The carrots from Hanford-CA, a couple weeks ago when we were there visiting relatives. The bulb onion came from a hispanic farmer's market set up in Huron-CA, every Friday afternoon. And the chicken, potatoes, & garlic came from Coalinga-CA, just the other day. The cilantro (snipped & frozen, at home), came from Bouse-AZ - bought before we left there for WA, about 6 months ago. And the spices are holdovers from my Past Life, which add flavor to my Present Life (the dried leafy herbs came from my home gardens & dried for storage), and the ground spices were bought in bulk: both are stored to last forever, which works well for a road gypsy lifestyle 😉
I prepare as much as possible ahead; setting everything aside until I am ready to cook the meal: this is easier for me, and things just flow easier in the kitchen.
Val's Leggy Spanish Rice ~serves 3
4 Chicken Legs * 1 pkt. Clover Valley Spanish Rice, dry mix * 1 TBSP Butter or margarine * 6 Bulb Green Onions (save chopped greens aside) * 1 cloves Garlic, pressed * 2 small Carrots, peeled and shredded * 6 Baby Gold potatoes, whole * 3 cups Water * 1 tsp. Chicken Bullion * 1 tsp Adobo Seasoning * Fresh Cilantro, chopped (optional) * 1 lrg. Skillet w-lid * Cooking Tongs * Lrg. Liquid Measuring Cup * 1 lrg. Cooking Spoon * 2 Dinner Plates
(1) Place skillet on stovetop, over medium-high heat; add chicken legs & potatoes, to brown on all sides - undisturbed for about 6-7 minutes per side.
With cooking tongs, remove chicken to drain on paper towels.
(2) Blend dry sauce mix with spices - add water, and pour into the skillet; stir well.
Add whole onion bulbs to the skillet, cover with lid, & cook on medium heat for the next 20 minutes (or until potatoes are tender when pierced with a fork).
Add rice blend & green onion leaves, Stir. Reduce hear & simmer covered 7 minutes - or until rice is tender.
Let stand at least 2 minutes; stir & serve.
Yum! 👏
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