Pollo a La Española

If you are a parent you know watching your kids grow is fascinating, sometimes frustrating, and most of the time a wonderful thing to watch.  You also know it isn’t a continuous curve of growth.  They’ll tick a long and suddenly there is a leap forward.

Our daughter tried out for the Honors Band for our state.  They pick the best 8th graders to participate.  Last week they had the day of rehearsal and they practice all day long before the concert.  A lot of hard work went into the pieces they performed and I was blown away at how well they did.  The music was very technical and sounded excellent.  I was sitting there thinking how far she has come in just a few years.  She is really coming into her own on so many levels.  It is a joy to watch.

Our son has been making leaps of his own.  We had a great parent teacher conference last week.  He’s seeing the result of hard work in his report card and his teacher is encouraging him to speak up for the class.  Apparently a student at school was wiping the white board and posters have gone missing.  So the principal made an announcement to the whole school that the 5th grade can no longer move about the school without a teacher.  My son thought this terribly unfair so his teacher is encouraging him to meet with the principal to discuss this. What a great opportunity!  His teacher said to us that he was confused about the way the issue has been handled so we are all curious what the answers are going to be.

On to the food!  🙂

I bought some chicken thighs to do a Spanish dish called Pollo a La Española that I found in a cookbook I found at our library sale.  It’s called The Complete Spanish Cookbook by Pepita Aris.

It’s a mild but flavourful dish and relatively easy to make during the week when it is hectic.

Preheat the oven to 350F/175C.

In a large skillet heat up a couple of tablespoons of olive oil.  Rub paprika on all sides of the chicken thighs and season with salt and pepper.  Pan fry both sides to brown.

Pollo a La Espanola 1 2015

Place in the oven to finish cooking.  In the skillet add about 3/4 cup of finely chopped onion, 3-4 cloves of garlic chopped, and a 1/2 cup of pancetta.  I use uncured pancetta and sometimes it doesn’t have the full saltiness.  Just something to keep in mind when adjusting the seasoning.

Polo a La Espanola 2 2015

Cook until the onions soften then add a 14 oz can of diced tomatoes and a few teaspoons of fresh thyme.  I added this because we didn’t have any parsley like the recipe called for.

Pollo a La Espanola 3 2015

Stir and bring to a simmer.  Add about a cup of chopped bell peppers.  I love how colourful this dish is.

Pollo a La Espanola 4 2015

Adjust the seasoning with paprika and the salt and pepper.

Pollo a La Espanola 5 2015

Serve with rice of your choice and enjoy!

On a side note, it seems I can no longer do my posts in the classic mode.  Not thrilled with that and I’ve noticed that pictures I post are showing as smaller than they showed before.  The files sizes are the same as before.  Any idea on how to fix that?

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