Anybody CAN Cook

"We may live without poetry, music and art:
We may live without conscience, and live without heart:

We may live without friends: we may live without books:

But civilized man cannot live without cooks."
--Owen Meredith, LUCILE

Last year, there's been a lot, if not too much, attention given to cooking and the whole showbusiness of it. Ever-perky Rachael Ray elbowed out the matronly Martha Stewart, sensual Giada, and goddess Nigella for the attention of TV viewers. Emeril, Mario, Wolfgang, and the rest of the gang had a fair share of following despite competition from gruffy-handsome grillman Bobby Flay, boy wonder(ful) Jamie Oliver and dashing Rocco. And what else is there to say about Hell Kitchen's devilishly yummy Gordon Ramsay, a 6'2" former soccer player who threw in his jersey in favor of kitchen whites?

On the local TV scene, there's Tristan whose name now graces stainless cookware and Rob Pengson who looks good enough to eat alongside the likes of old-timers Heny Sison and Reggie Aspiras. With everyone trying to be a cook these days, you would think that there's a glut of chefs everywhere. Maybe there is, but are they all good?

But as in the animated Disney/Pixar hit, "Ratatouille," legendary French culinary hero Auguste Gusteau (a character inspired perhaps by Auguste Escoffier himself?) says with conviction that "Anybody can cook." If you take me as an example, yes, Gusteau is correct. I can whip up a dish easily these days and with daily practice at home, I've gotten a little better. And anyone who cares to give pleasure through food should give cooking a try -- at least once in their lifetime.

Here's an easy-to-do one-dish meal that "anybody CAN cook" without breaking a sweat: ARROZ CON POLLO or Chicken with Rice. A take-off from Spanish paellas, it's easier to put together and makes for a complete meal.

Cut up some chicken breasts fillets (around 4 breast slices) into bite-size pieces. Mix together 1 tbsp of melted margarine, 1 tbsp of salt, a dash of Spanish paprika and some pepper. Brush this on the cubed chicken breasts. Put in a greased oven-proof casserole dish and bake for 15 mins (175C).


Meanwhile, take a cup of rice, wash and let the grains soak for a while. Better to use the long-grain variety. Mince some onions (1 medium sized one) and chop 2 tbsp of green or red bell pepper and 2 whole red tomatoes. You would also need 2 cups of chicken stock, a dash of ground turmeric (instead of pricey saffron threads) and some frozen green peas (1/2 cup) later.

Once you have everything ready, in a large, non-stick skillet, saute the onions and peppers in some olive oil till soft. Then put the soaked rice. Saute until fully-coated with the oil and until the grains are slightly brown, about 4 mins. Then pour in the chicken broth, throw in the tomatoes and turmeric, for flavor. Cover entirely with a lid or aluminum foil and let the grains cook in the broth, for about 20-25 mins. Season with salt and pepper.




Once that's done and the rice is cooked al dente, put in the baked chicken and garnish with the peas. Let that cook for 10 more mins. and then your one-dish meal is done! Serve hot, serves 4-6 persons.