Tuesday, April 15, 2014

Never My Love

A healthier take on Arroz Con Pollo.  Chicken and Millet.  
I browned seasoned skinless chicken thighs with onions and lots of garlic.  Cumin, onion powder and dried Mexican oregano next.  Then I added a can of diced tomatoes and chicken stock and returned to boil before adding a cup of millet.
All of that was stirred covered and put in the oven for an hour.  Out came a deliciously moist, almost stuffing-like dish that had all the homeyness of the classic but with a less heavy after feeling.  
There is something almost sacred about my mom's Mexican rice.  She perfected the texture and consistency and color and flavors.  Never too much tomato or garlic or any specific spice.  It isn't bold, it's mellow.  Easy like a Sunday morning.  A light, toasty earthy grain.  You got a taste of my mom's love in her rice.  I'll never tire of that flavor.
Millet is not the superstar grain but it is cheap and rich in B vitamins, calcium, potassium, magnesium and zinc. It's gluten free too.  This is a nice easy pot to make and get a few meals out of as well.

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