#933 Waukaway & Pollo Manchego.

2 fun and good things happened today.

1. It’s that time of year again—Waukaway Springs day for FUMC! Just like last year, mama came and I got in the water up to my shoulders, which is pretty good. I normally hate cold water, but when it’s 103 degrees out, it’s easy to make exceptions.

2. After swimming all afternoon, I was in the mood for a summery dinner out of the ordinary. I felt like cooking something unusual, and I’ve been craving Columbia Restaurant’s creamy, tangy Pollo Manchego ever since our trip to St. Augustine a few weeks ago. I’d never eaten Cuban or Spanish food and it changed me. I did some Googling and found the recipe for their Good Rice, but no luck on the chicken. I looked at their online menu and decided to just figure it out and make it up on my own based on the description… Tender, juicy all natural chicken breast, breaded with seasoned Cuban bread crumbs and grated Spanish Manchego cheese, sun dried tomatoes and fresh basil, cooked on a flat top griddle. Served with citrus sauce and “Good Rice.”

And it turned out exactly like it! Well, except I couldn’t find manchego cheese, but it tasted the same regardless because that’s not the magic ingredient even though it’s the name. So, would you like the recipe? I thought you might!

Columbia Restaurant’s Pollo Manchego

Good rice:
2 cups long grain white rice
32 oz. chicken broth
1/2 cup fresh chopped parsley
1/2 cup fresh chopped basil
1 chopped yellow onion
1 stick of light butter
1 or 2 tsp. salt

1. Melt the stick of butter in a big pot, then sautee onions until tender.

2. Add the rice, stir frequently until it turns caramel colored.

3. Pour in chicken broth, parsley, basil and salt, stir. Bring to a boil, then cover and turn down heat. Let rice steam for 18-20 minutes, then gently fluff with a 2-prong fork.

Pollo manchego:

6 chicken breast filets

plain bread crumbs
Kroger zesty seasoning blend (it’s with the regular spices in the grocery store)
sun dried tomatoes (in a bag, where the raisins and prunes are in the grocery)
2 tbls. olive oil
1 jar of Ragu Classic alfredo sauce
Kraft Mexican 4-Cheese
1/4 cup fresh chopped basil

1 tsp. lemon juice (magic ingredient)

1 tsp. lime juice (magic ingredient)

1. Dip chicken breasts in milk, then place them in a gallon-size Ziploc bag with half the can of bread crumbs. Add 2 tablespoons(ish) of zesty seasoning to bag. Shake it up, repeat to double coat.

2. Heat olive oil in a BIG skillet on medium-high heat. Add fresh chopped basil.

3. Drop in the chicken, and press down with a spatula. Only turn the chicken once or twice to get the bread coating crispy.

4. When the chicken is crispy on the outside and fully cooked, top with sun dried tomatoes and cheese, lower the heat and let the cheese melt. Once cheese is melted, remove from the skillet.

5. In the same skillet, pour in the alfredo sauce and add lemon and lime juices. Heat through.

Now, fix a plate with rice and chicken, then drizzle with citrus alfredo. You’re gonna LOVE it.

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