Date Night In-Grilled Chicken with Chorizo Rice
Things get a little spendy this time of year. Anyone else? We’re traveling for Thanksgiving, Christmas shopping, paying for our March Disney trip. Last week, Auntie Awesome took the girls for the last sleepover of 2015 and even though it was tempting to plan a big night out, Big Daddy and I did something different and it was fantastic.
I love cooking with Big Daddy. It’s something that makes holidays and weekend mornings so much fun. We’re good in the kitchen, together. He chops and I saute. He washes up while I tend roux. It’s a good partnership and a good reminder of how well we can work together. Marriage is about ebbing and flowing and sometimes you need those reminders that being together and working as a team feels good. I had some doubts going into it. Big Daddy and I had some issues to work out and I was worried that this whole idea would bomb, but in the end it’s one of the best dates we’ve ever had.
There was something just right about sitting at our table, discussing the things that had been hanging over us. There was something powerful about being to solve our problems at home. Oh, we do it all the time. Doesn’t everyone? Compromises are reached through the shower curtain, or face to face with your head on pillows. Sometimes they’re found red faced and angry and sometimes they’re found in peaceful moments when the kids are asleep and you have a minute to listen to yourself think. I’m looking forward to more nights like this in 2016.
Big Daddy dropped off the girls and I made an appetizer to snack on while we cooked dinner. We’ve had bacon wrapped cream cheese stuffed jalapenos other places, but besides my hands burning for a bit, they were really simple and super delicious. Next time, I’ll wear gloves.
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 tube of Chorizo (we use the Mexican style “loose” sausage. They come in a pack of two “tubes” and one was sufficient for this recipe and about half of what the original called for)
- 4 tsp tomato paste (the concentrated, in the tube stuff)
- 2 c cooked white rice
- 1 c thawed frozen peas
- 4-6 boneless, skinless chicken thighs
- herbs de provance
- Heat the oil in a medium skillet. Cook onion until translucent, about 3 minutes. Add garic and the chorizo, breaking up the sausage as it cooks. Add the rice, tomato paste and peas and and warm under low heat.
- Preheat your grill.
- Sprinkle chicken things, generously, with herbs de provance. Grill 5 minutes per side.
- Serve and enjoy