Galician Chicken and Rice

This recipe is a true homestyle recipe that is filling and healthy. I found it in an older La Leche League cookbook, and the recipe had been brought over by the father of the recipe's author who came from Galicia, a province in Spain. I had never tried cooking chicken backs and necks before I made this recipe for the blog- I had to go to a country butcher just to find them. I do not know that I will use them in the future- there are a lot of small bones that come apart as it cooks, as well as a lot of fat. I do not believe most chickens today have the flavor of birds raised a generation or more before. When I made it this time, I added some seasonings and chicken bouillon, which I feel helps keep it from being too bland and flavorless. In addition, to boost the "healthiness", I used brown rice.

Ingredients:

1 chicken, cut up (or various chicken pieces)
3 chicken backs or backs and necks (optional)
2 slices bacon, cut up
3 large onions, chopped
4-6 garlic cloves, minced
3 bay leaves
2 Tbsp dried parsley
1 1/2 tsp of oregano
couple pinches of saffron
1 tsp Adobo seasoned salt or regular salt
1/4 tsp pepper
2 Tbsp capers with some juice (optional)
2 cups rice, white or brown
4 cups water
4 chicken flavor/bouillon cubes, crushed and mixed into the water
2 cups chopped or diced tomatoes
2 cups green peas

Season the chicken pieces with seasoned salt and pepper. Fry the chicken and bacon for approximately 15 minutes. Remove to a Dutch oven (preferably one that can go between the stovetop and oven; if you don't have one, you need to later put into an oven-proof pan to finish baking). Add the onions, garlic and rice into the fat and fry until onion soft and rice is turning slightly golden, stirring often. Combine seasonings, tomatoes, rice mixture and water. Simmer, covered, for 25 minutes (for white rice) or 30-45 minutes (for brown rice). Rice will be a rich, golden color. Stir in peas. Bake at 400 degrees for 20-35 minutes. Rice will be crispy at the bottom of the pot.

Serves 6-8.

Recipe adapted from one by Karen Vespignani in Whole Foods For the Whole Family La Leche League International Cookbook, 1981.

Meatballs Español

This is an easy one-pan meal.

Ingredients:

1 pound ground beef
1 cup soft bread crumbs
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 1/2 tsp worcestershire sauce
1 egg
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
4 cups stewed (diced) tomatoes
2 1/2 cups thinly sliced zucchini
1/2 tsp oregano
1/2 tsp basil
1 Tbsp cornstarch
1 cup beef broth
1 cup raw brown rice (may use white rice- may need to cook less time)

Combine beef, crumbs, onion, celery, worcestershire sauce, egg, 1/2 tsp garlic powder, salt and pepper. Form into 12-16 meatballs. Combine tomatoes, zucchini, 1/2 tsp garlic powder, oregano and basil. Simmer 5 minutes. Blend cornstarch and broth. Stir into tomato mixture. Put rice in a shallow greased pan. Pour tomato mixture over rice and add meatballs. Bake covered at 375 degrees for 40-45 minutes, or until rice is done.

*Recipe adapted from one by Beverly Thomas in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Spanish Bean Soup

Ingredients

1 pound dried garbanzo beans (chickpeas), (may substitute 3-4 15 oz cans of garbanzo beans)
5 medium carrots, chopped
5 medium potatoes, chopped
1 medium onion, chopped
2 pinches string-type saffron (or 1/2 tsp powdered)
ham bones (preferable, but optional. If not using bones, use ham bouillon/powdered flavor)
1 cup ham chunks (optional)
water to cover

Soak beans overnight in about 6 cups of water, if using uncooked beans. Add all the other ingredients and cook until all are tender (beans may take up to 4 hours if previously uncooked). Check occasionally and add water if necessary so that the beans are covered. When finished cooking, remove bones.

Very tasty served with cornbread.

*Recipe adapted from Carol Pritchard- from Whole Foods For the Whole Family La Leche League International Cookbook 1981.