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Hatches are Battened

Published on: 09-10-2017

So apparently there’s a storm a ‘comin to town. And yet, here we are in the city of refuge (Atlanta) and we’re being told to “Batten Down the Hatches.” Some city of refuge. Aside from this, can we discuss why this term is used so much…or at all? That and “Hunkering Down.” Can’t we just say “Close the windows and secure loose items?” IMHO, these two terms should be filed in the “Moist,” “Ping” and “Slacks” category. If you need a refresher on this, see previous post.

What does “Hunker Down” even mean anyway? Because this is what comes to my mind:

…just sayin’

While we’re contemplating this, can we discuss why weathermen don’t utilize green screens more in their reports during weather “events?” After all, if we’re being told to evacuate, shouldn’t they stay safe while still being able to scare the living daylights out of us? The green screen is a brilliant meteorological tool that has the capacity to do just that. Yet it’s highly underutilized.

I mean, is this really necessary?

But while we’re waiting for our impending doom, it’s always a good idea to do two things: cook and drink. Not necessarily in that order. I’m exhausted from all of my hunkering so I’ll just cut right to the recipe. It’s damn good.

This dish lasts for days and can be eaten hot or cold so if your power goes out you’re in good shape for food! I like this dish so much because it’s got all of the flavor but it’s much healthier with the quinoa! Stay safe everyone!!!

Aroz Con Pollo with Quinoa

 

 

 

Ingredients

1 package boneless chicken thighs
1 cup uncooked quinoa
1 yellow onion (diced)
1 can diced tomatoes
3-4 diced carrots
3-4 bay leaves
1 TBSP dried oregano
2 cloves minced garlic
2 TBSP white vinegar
2 TBSP paprika
1 TBSP cumin
2 tsp. Kosher salt
Dash pepper
2 cups chicken broth
1/2 cup water
1 large cast iron pan
2-3 TBSP olive oil
1 packet SAZON (it's in the latin section of your grocery store)

Instructions

1
Mix garlic with salt and white vinegar. Toss with chicken and marinate for at least 20 minutes.
2
While chicken is marinating, dice onion and carrots and saute in olive oil over medium heat. When veggies are soft, add chicken to pan with bayleaves and cook 2-3 minutes until brown on each side.
3
Add dry quinoa on top of chicken and veggies so your mixture looks like this:
4
On top of the quinoa, pour the can of diced tomatoes, chicken broth and Sazon and mix up inside the pan. Bring this mixture to a boil.
5
Cover and turn heat down to a simmer. Cook until all of the quinoa is cooked through (at least 30 minutes). Add more water if necessary.

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    • Like
    • September 25, 2018
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    • HappyBurping
    • September 26, 2018
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    Delicious!! Made this for my family several times and it is always a hit. It’s dinner tonight!

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