Today is writing ... cooking!

I admit, I've been stuck on current story in the last two days - maybe that just means that I don't know what I'm doing, yeah? lol This is another paranormal story but a lot different from my first two anyway. I'm still waiting to hear if anyone wants the first two. We'll see what happens. I've got submissions in at two of my favorite houses and that I haven't heard them laughing yet warms my heart. lol

So I decided to cook a nice supper because really I enjoy cooking all kinds of things and always have. Tonight I made Pollo A Las Rajas - a favorite of mine. The recipe is from the San Angel Inn restaurants but in case you'd like to try it, here it is. Hope you like it. ;)

Pollo A Las Rajas

Yield: 4 servings.

4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream

1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 for 20 minutes or until cooked.

2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.

3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.

4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.

5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.

Happy Tuesday! Hasta mañana!

Lauren