Happy it's Over.

Tuesday night always feels like a Thursday night this time of year. It was our last dual swim meet for Valley. We swam against Johnston which we haven't competed with since 2009. The year Johnston beat Valley. Unfortunately, the dream came true again for this fine team. The senior class can say they beat Valley twice in their high school career. Happy for the Johnston seniors. Not so happy for our team. I'm excited for the girls to slow down and get some rest. They have been working so hard, they have no steam left in their engines. So we move into the end of the season with Conference, Districts and State.

The meal plan was purposefully planned. Leftovers were in order tonight from Sunday night Ziti... Monday we ate our first meal in Chile. Some family members may say "Happy it's over"...I thought it was delicious. Very basic. Not spicy. Andy was turned off by the frozen veggies. Hannah thought it had not taste.  Katy ate it. It's her country so all is good!

Pollo Arvejado is a very popular meal in Chile. It's traditionally prepared using a whole chicken cut up. I've made the quicker version. Imagine that. It was Monday, people.

Pollo Arvejado
Ingredients:
3-4 chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
3 celery stalks, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
3-4 tablespoons flour
1 cup white wine or beer
2-3 cups chicken broth
1 16-ounce bag frozen peas and carrots

Directions:

1. Slice chicken breasts in half horizontally. Dredge chicken pieces in flour, and season with salt and pepper. Set aside.
2. Melt the butter and oil in a deep, large heavy skillet and sauté the onions and garlic until soft and fragrant. Add the celery, cumin, paprika and oregano and sauté 2-3 more minutes.
3. Add the chicken pieces and sauté, turning once, until browned on both sides.
4. Add the wine and scrape bottom to deglaze the pan. Add enough chicken stock to almost cover the chicken. Add the peas and carrots and stir. Cover and simmer chicken for about 10 minutes.
5. Check the chicken for donenes (cut into the thickest section of a piece). Chicken should be tender and no longer be pink, and the juices should be clear. Remove from heat as soon as the chicken is cooked through.
6. Serve chicken over rice. Serves 4-6.