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Published: June 22nd 2010
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Getting Ready
Eugenia passes out vegetables and gets everyone set to start chopping. Our host families provide us with meals that are often too large for us to eat. Normally, we don't have to lift a finger to get good food, but cooking class day was different. On Tuesday afternoon, Eugenia, the CPI cook, gave us the recipe for "arroz con pollo" (rice and chicken) and had all the ingredients ready for us. She showed us how to chop up a variety of vegetables, including green beans, celery, cilantro, sweet red pepper, carrots and garlic. Then she got out a couple of cooked chicken breasts and got a few of us started taking the meat off the bones. We were surprised to learn that here we use the leaves of the celery and the stems of the cilantro and also that the rice needs to be washed well before cooking. Everything went into some pots with some chicken broth and cooked for about 20 minutes. Jasmine and Randy stirred and added broth while the others cut up more vegetables for a salad. Everyone cooperated and followed directions perfectly, except for one little knife incident (see photos). Of course, the end result was a delicious meal that we all enjoyed thoroughly.
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Tami
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Recipe
Sarah are you going to add this dish to your collection of recipes? Mom