Memories Primalized #1: Abuelita's Chicken

Being a teacher, I recognize the importance of acknowledging that I was lucky enough to grow up surrounded by a family full of love. The majority of summers and holidays were spent visiting said families, both on my father and mother's side, and storing more memories than I can keep track of.  Doubtless these stories will arise as this blog continues to grow, just as they do when I manage to meet up with my cousins or friends and quietly (or loudly) reminisce, but today's story is centered around my mother's side of the family... the Quinones clan as I like to call them.

My mother's side of the family prides itself on their Spanish heritage.  Each of them has dark hair and eyes, skin that tans easily, and feet that move flawlessly on the dance floor.  Any family event was (and still is) centered around dancing and cooking.  The older generations taught us all at a young age that it's okay to be loud, fun, and eat well while doing it; which of course means they can cook up a storm.  Due to my blond hair, blue eyes, and clumsy feet (or at least that's how I felt) I always worried that I wouldn't get the "Spanish cooking gene" either.  I guarantee that there are family members right now shaking their heads in disbelief, but hey, I was a late bloomer.  Sure I still have blond(ish) hair and blue eyes, but my feet are catching up.  I think.

 Well, for those of you that missed the last year, I can cook, or at least like to blog about pretending I can (heh).  This post is centered around another of my biggest inspirations in the kitchen; my great grandmother (easy grandma, your time will come).  I've already covered my mom and her cooking inspiration in earlier posts, but I have not spoken about my Abuelita yet.  I will do so now briefly, you know the drill, recipes are below.

She and my Abuelito (great grandfather) came over from the northern coast of Spain when they were very young and made a life for themselves in New York.  She and her husband built the foundation for what I now call family, and passed on their knowledge to their three children, one of who was my grandmother.  Abuelita and Abuelito later moved to New Jersey to live out the rest of their lives, which is where my brother and I would go to visit them when we were young.

I have fond memories of visiting them and seeing the huge garden that they had tucked into their small backyard, or of sitting in her kitchen watching her cook rice pudding and her "famous chicken".  Her meals always melted in your mouth they were so good, and they were always something I could never duplicate to the same level of greatness.  Now, if you asked my grandmother to make the chicken, she would be able to, but I am still convinced it's because of a secret her mother told her when she was young.

Regardless, I always dream of that chicken when the weather gets warm.  There is something about the lemony lightness of the spices combined with the perfect searing of the breadcrumb-coated chicken that makes an ideal summer meal.  Of course I could never perfect the original chicken, and now that I am primal I can't have the breadcrumbs anyways, so I decided to try my hand at a different version.  I could have still "breaded" the chicken in almond flour but I chose not to.  You could add this step if you like, but below is what I found to be the best.  I usually pair this with sauteed arugula or braising greens, and switch between fresh oregano or parsley depending on what my food share brings that week.  Whatever I choose, it always makes a delicious meal that is light, easy, and takes me back to my Abuelita's kitchen.

Abuelita's Lemon Garlic Chicken

• 1 stalk/bulb green garlic, chopped finely
• 1 tsp fresh oregano or parsley, minced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 2 lbs chicken thighs

Mix all ingredients together in a bag or tupperware and then rub over chicken.  Let sit at least for a few hours, preferably overnight, then pan fry on a low heat setting until golden brown on all sides.  Do not discard juices in pan, you need them for the sauteed greens!

Sauteed Greens

• 2-3 cups arugula, kale, or braising greens
• remains from chicken cooking
• 1/4 cup water

Mix 1/4 cup water with remains of chicken and herbs in pan, let simmer for a few minutes till almost gone.  Add arugula , stirring constantly for minute or two until it reaches desired wiltedness.








Plate the chicken and greens together, and pick out a good summer beverage to have with it.  Eric and I like to have cold white wine with this meal... regardless of what you choose, enjoy!

**this has been an R&E original**