Chicken and Rice is having a moment. Whether you make the Spanish staple, Arroz con Pollo or make up your own version, it is soul-satisfying and perfect for the cooler weather.
A few weeks ago, I made a version of Arroz con Pollo that a friend remembered from his favorite childhood restaurant. It was green with cilantro and creamy with cheese and sour cream. I made a casserole that combined three recipes, my Green Rice, Poached Chicken and a creamy cheese sauce. All this was topped with buttered breadcrumbs and took me about four hours to make. It was delicious but it was so much work!
Even the more traditional Spanish Chicken and Rice is a multi-step recipe that takes a lot of time. In my world, I can make rice on the stovetop and grill chicken thighs in less time with less mess, but that is not what most people think of when they think of Chicken and Rice.
Electric pressure cookers are also having a moment. And, until recently, I had never used one. My sister bought one and bragged about making chicken soup in 15 minutes. I thought she was dreaming. or had made a chicken soup so devoid of taste that no one would want to eat it.