As my graduation date looms closer and closer, I’ve been forced to come to certain realizations. First, that the oh-so-elusive dream job that monopolized my thoughts for months on end is, unfortunately, not likely to be mine any time soon. Secondly, that unless I am 100% committed to the work I do, I’m not likely to last very long at doing it.
In the past weeks, the sort of upheaval common to a graduate student –moments of “What the deuce did I get myself into?” or “Why won’t the work just stop?!” and “When am I going to possibly find time to do all this?!!!”– forced me to re-prioritize the amount of things I have on my plate.
Yes, in my opinion, there are still one too many things on my plate (and what’s worse, far too many things that are still up in the air!) but amidst this reshuffling of my life and schedule, some clarity and peace of mind came out, allowing me to see that, for better or worse, that inner Massiel knows exactly where to draw the line. Outer Massiel is still trying to get hip to her game.
Like with many of my cooking/life revelations, it would seem that simplicity is really where its at. Inner (and Outer) Massiel may be ambitious, but neither is the type to load up on nonsense just for the sake of bragging to people that she’s waking up at 4 a.m., going to sleep at 2 a.m., and multitasking about fifty things. No, instead, let me take the few things that I like and blow them out of the water with awesome.
Thus, the pollo veracruzana. A recipe of five ingredients, its simplicity is only matched by its outrageous tastiness. A favorite and staple of Mentone House, it is my culinary contribution to the world today, along with the general wish that people not feel guilty about taking time to tell life and obligation, “Get out of my face! I don’t even like you that much!” and to welcome with open arms, challenging projects that are worthwhile. Like chicken.
Follow the jump to peep my full recipe. Prepare to start drooling.
This recipe is an adaptation of Marcela Valladolid’s Pescado a la Veracruzana recipe, altered and adjusted owing in no small part to my boo’s distaste for my fish, and my general feeling of being creeped out by capers.
Recipe for Pollo Veracruzana
2 large (or 3 small) chicken breast fillets
1 white onion, roughly chopped
1 Anaheim chile, stemmed and seeded, roughly chopped
3 garlic cloves, chopped
1 1/2 cups crushed, canned tomatoes
Salt & Pepper
Preheat oven to 350 degrees F. Season both sides of chicken breasts with salt and pepper to taste. Set aside. Over medium heat, lightly fry onion, Anaheim chile, and garlic in olive oil. No more than three minutes. In a separate pan, sear the chicken breasts until golden. Remove from pan and place in a glass baking dish. Add the tomatoes to the pan with the onions and chile, and cook together until bubbling. Pour the mixture over the chicken, and place the baking dish into the oven for about five minutes.
Serve immediately, and make sure you have at least a handful of chips with with to soak up all the tomato-y goodness that you’ll almost certainly have left over. Enjoy.
Tags: Chicken, Cooking, Home, Love, Massiel, MexiCan, Pollo Veracruzana, Recipes, Veracruz
