i have to preface this by saying that it has been an excruciating start of flu season at our local public health office. we’ve been starting very early and getting home very late. with one nurse and myself we have put through almost 1000 people at our flu shot clinics before running out of vaccine this morning. we’re also dealing with overly dramatic, needlessly freaked out people who like to yell and scream if they don’t get what they want when they want it. i hope every damn one of those nasty people actually gets the damn H1N1. and yes that makes me a mean person, but they started it. ::insert nose thumbing icon here::
anyhow, all this hoopla has made me cranky and tired and my great husband Erik has taken the initiative (totally without my asking him) and is cleaning, doing laundry, and making dinner so that i don’t have to do a thing except homework when i get home. i saw a picture in a magazine of some kind of chicken posole type soup and had the idea to just make a spicy chicken and rice soup (because posole has hominy in it, and my friend Son made a sorta-menudo using rice instead of hominy and there you go. combination of ideas to make our dinner. nothing i think of makes any sense to anyone but me but just go with it, ‘k?). i gave erik some rudimentary idea via text message on how to make it and he pretty much executed it his own way and it was pretty fantastic. the rice made it thick and stoupy, to borrow a term from Rachael Ray, but a nice broth made it soupy, too. a little cumin and fresh cilantro and it was a really good, warming meal to come home exhausted to.
Erik’s Chicken and Rice Stoup
boneless, skinless chicken breast, cubed
salt and pepper
garlic cloves, minced
jalapeno, seeded, deveined, chopped (or chopped whole, your choice)
carrots, diced finely
heat some oil on medium in a soup pot. season the chicken with salt, pepper, and cumin. brown it well in the oil. remove from the pot to a plate and set aside. in the same pot, stir in the onion, celery, jalapeno, and carrots. cook the veg until slightly softened. stir in the garlic and cook until fragrant. if you need to add some more oil to toast the rice, now’s the time to do so. so uh after you do that toast the rice (we use 1/2 cup for a good sized dinner and leftovers for the both of us). stir in chicken broth to scrape up the brown bits on the bottom of the pot. add the chicken back in. make sure there’s enough stock to cover everything. adjust your salt and pepper. reduce the heat to a simmer, cover the pot, and let it cook until the rice is done. serve with chopped cilantro and hot corn tortillas.
cooking music: Warren Zevon, again. Erik is stuck on his Zevon record.