The inspiration experiment really worked for me! My culinary artist has emerged as well as the sun here in our gloomy city! Coincidence? Maybe, but I’m going to pretend my new attitude has something to do with it. Here is that recipe I promised you…

Arroz con pollo (makes 2 servings)

2 tablespoons olive oil
6 pieces of dark meat chicken, legs and/or thighs with the skin on
Salt and pepper
1 small Spanish onion, diced
2 red peppers, diced
4 cloves garlic, minced
2 tablespoons chopped Italian parsley
2 teaspoons turmeric
Healthy Pinch of saffron threads
1 cup rice (short grain white rice, arborio, or carnaroli all work well)
2 cups chicken stock

Wash and dry all your chicken pieces and season them well with salt and pepper. In a large non-stick skillet heat the olive oil and brown the chicken on all sides. Remove the chicken to a plate and in the same skillet over medium heat sauté the onions until softened, around five minutes. Add the peppers, garlic, salt & pepper (to taste) and turmeric and sauté for a few more minutes. Add the rice and make sure to get it all coated with the olive oil and sauté for a couple more minutes. Add the saffron to the chicken stock and then pour the stock over the rice and vegetables. Add the chicken back to the skillet and bring everything up to a gentle bubble. Turn the heat down to medium low and cover your skillet with foil or a tight fitting lid. Simmer the rice and chicken for 20 minutes. Uncover, sprinkle with the chopped parsley and serve!

You can have this dinner on the table in about 30 minutes, so it’s perfect for a weeknight and you only have to wash one pan! I think it tastes even better the next day so I always save a little for lunch. This recipe is super easy to double or triple and fairly inexpensive so go ahead and throw that weeknight dinner party! I hope the sun has found you as well!