Chef Monsta: I cook, therefore I blog

Hello dear readers, sorry for not posting these past two weeks. I have definitely been cooking, albeit slow on the blogging end. I also have been a carnivore lately. I think the inappropriately cold weather of a New York October has been influencing my cravings. YAY chicken! Yay rice! Yay carbs! I have also been reintroducing hearty soups into my diet, and you will definitely read more about that soon. Check out these poulet et riz dishes, two ways, for two dinner days.

Basil Thai Curry Chicken

I chopped up scallions and eggplant and sauteed them in sesame oil.

Added lemongrass to the vegetables.

When the eggplants soften and brown, add about 2 cups of coconut milk, salt and pepper.

CURRY PASTE!!!!!

Then I sliced up some chicken breast and threw em into the curry.

Once the chicken is cooked (about ten minutes), add a bunch of basil, chopped. Basil can lose its sweetness and turn bitter if cooked too long, so be sure to add it towards the end of the cooking.

I served the chicken curry over white jasmine rice. YUM.

Arroz con Pollo
Ingredients:
1 c of rice
1 lb of chicken legs
1 onion, diced
3 peppers, diced
2 roma tomatoes, diced
3 stalks of celery, diced
1 beer
1 1/2 c chicken stock
salt and pepper, cumin, paprika
1 head of garlic, chopped
1 bunch of parsley, chopped

Season the chicken with salt, pepper, cumin, and paprika, brown the chicken in 3 tbsp olive oil.

Chop the vegetables, and add to the chicken, stirring on medium heat for about 10 minutes.

When the veggies are partly cooked, add a beer to the mix. The vegetables and chicken will cook, covered for about 10 minutes, or until most of the beer reduces (is absorbed).

A little chili paste, for kick.

Then, add a cup of rice, and a cup and a half of chicken stock.

Cover the pot for about 25 minutes, and voila, the rice will be cooked!!!

You can throw in cilantro instead, but I love parsley more.

And there you have it ladies and gents, arroz con pollo…..