Many of the great dishes are inspired by economic limitations. This means that various regions have cultivated pretty wonderful dishes based on their limited financial means and resources. From Europe to China, and South America to India, most of the world’s economically downtrodden population live on diets that are low in meat and dairy, high in starches, and strong on spice. With limited means these cultures have developed low-cost timeless cuisines that are stimulating, flavorful, and distinctive. We tend to call these regional dishes “Peasant Recipes.”
Sometimes Peasant recipes don’t necessarily eliminate expensive ingredients. Instead, they stretch out these ingredients using various techniques. For instance, meat in these dishes can be sliced thin. Cheese is used in relatively small amounts but complimented with an abundance of other ingredients to compensate. Another key characteristic of peasant dishes is the use of starchy food that is a great source of cheap carbohydrates. Whether it is pasta, rice, or potatoes, these starch items add bulk and energy to the dish.
Below is a recipe for the Spanish dish Arroz con Pollo. This is pan steamed rice with chicken and is a staple in any Hispanic household or restaurant. Be sure to look up other great Peasant recipes such as Gazpacho, Minestrone, and Ratatouille to name a few. Perhaps think of your own ancestry (German, Asian, Indian, etc.) and experiment with recipes that speak to your heritage. Perhaps someone in your family still has a great recipe on hand!
Peasant Recipes – Arroz con Pollo
3 lbs Chicken drumsticks and thighs
2.5 cups Water
.5 cup White wine
.75 tspn of Salt
1 medium sized Bay leaf
4 Tblspn Olive oil
1.5 cup of White rice
.75 chopped White onions
1 Tblspn minced Garlic
.5 cup diced Tomatoes
1 Tblspn Lemon juice
.5 tspn crushed Saffron
Ingredients
1) Remove chicken from refrigerator 45 minutes prior to cooking.
2) Bring water and wine to a boil in a 3-4 quart saucepan.
3) Add salt, bay leaf, and chicken drumsticks to the liquid. Bring mixture to a simmer. Cover the pot and simmer for 3 minutes.
4) Add chicken thighs. Simmer for 10 minutes turning over the chicken halfway through.
5) Transfer chicken with a slotted spoon to a dish covered in paper towels and pat dry. Reserve stock in pan over low heat.
6) Heat oil in a shallow pan measuring at least 12 inches in diameter.
7) Brown the chicken pieces on all sides in the hot oil over medium heat.
8) Transfer chicken to a warm bowl and cover. Put the rice in the same pan that you just removed the chicken from. Saute for 5 minutes stirring frequently.
9) Reduce heat to medium low. Add onions and saute for 2 minutes. Add garlic and saute for 1 minute stirring frequently.
10) Add tomatoes and lemon juice. Stir mixture.
11) Strain the reserved chicken stock and add two cups to the rice.
12) Add saffron and stir for 1 minute.
13) Arrange chicken on top of rice. Bring liquid to a simmer, cover pot, and let simmer for 15-20 minutes until the rice has absorbed the liquid.
14) Remove from heat and let the covered pot stand for 5 minutes.
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