Tonight I came home kinda late and was really hungry. I peered through my fridge and decided to make the "Broiled Chicken and Artichokes" recipe from April's issue of Gourmet. It was a "ten minute main" (which is totally a lie, it just means 10 minutes of "active" time - but it was still pretty quick). It was really easy! All you need is:
Chicken thighs (I had five)
Artichoke hearts (the recipe called for jarred, but I only had frozen, so I defrosted them and they were great)
Romano cheese (it called for Parmesan, but I like Romano better - plus I had some)
Here's a nice picture of all these ingredients:
You put everything in a pan:
And stick it in the broiler for about 10 minutes (the chicken wasn't done after 10 minutes, so I left it in for another five). Then you put some cheese on top and you're done! (the recipe calls for parsley too, but Zack doesn't like it and I didn't have any)
It's pretty right? It was really good. I put it on top of my Titi Ana's arroz y gandules (rice and pigeon peas). Her rice is sooooo amazing. Some day she says she'll teach me how to make it.