Whether it’s the smell of Nana’s fried chicken, blueberry pancakes every Saturday morning, or hot chocolate with melting marshmallows, fond memories are often associated with culinary delights. Food is an integral part of culture and history, and it always evokes memories. A few Georgia Southern students have shared their favorite family recipes that remind them of home:
Arroz con Pollo
Courtesy of Micaiah Watson, senior interdisciplinary studies major
1 tablespoon of olive oil4 chicken thighs4 chicken drumsticks2 teaspoons of salt½ teaspoon of fresh-ground black pepper2 ounces of smoked ham, cut into ¼-inch dice1 small onion, chopped2 cloves garlic, minced1 bell pepper, chopped1 ¾ cups of canned tomatoes, drained and chopped1 tablespoon of tomato paste2 cups of canned low-sodium chicken broth or homemade stock1 cup of rice, preferably long-grain
In a large, deep frying pan, heat the oil over moderately-high heat. Season the chicken with ¼ teaspoon of salt and pepper each. Cook the chicken, turning it until it is well-browned, for about 8 minutes total. Then remove it and pour out all but two tablespoons of the fat from the pan.
Reduce the heat to moderately-low. Add the ham, onion, and garlic to the pan and cook while stirring occasionally until the onion starts to soften (about two minutes). Add the bell peppers and cook, stirring occasionally, until they start to soften for three more minutes.
Add the tomatoes, tomato paste, broth, and the remaining 1 ¾ teaspoons of salt and ¼ teaspoon of pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately-low heat until the chicken and rice are just done (20 to 25 minutes). Sprinkle with parsley.
Courtesy of Sarah Knowles, sophomore English major
1 teaspoon of paprika1 teaspoon of curryDiced baconOnionCubed meat (brown first)1 teaspoon of muggy2 teaspoons of saltPepper3 bay leaves1 teaspoon of allspice, whole1 or more cups of sour cream1 tablespoon of ketchup
Cook until soft.