Tag Archives: Oscar food

Moonlight Slow Cooker Arroz Con Pollo


Moonlight Slow Cooker Arroz Con Pollo

Moonlight Slow Cooker Arroz Con Pollo

I’m still reeling from last night’s crazy Oscars!  I took a risk and voted for Moonlight, so when the La La Land win was overturned I was jumping with joy!  Not only was this film so deserving of Best Pic, but Moonlight was the winning point on my ballot and I won the pool at my annual Oscar party.  I love thinking up thematic foods for each film – and I made this Slow Cooker Arroz Con Pollo for Moonlight.  Everyone loved this traditional Latin American chicken and rice fiesta.  A winning dish for a winning film!

Moonlight Slow Cooker Arroz Con Pollo

Moonlight Slow Cooker Arroz Con Pollo- for the full Oscar night menu

When I watched Moonlight, I knew that Arroz Con Pollo would be the best dish to represent this beautiful film. There is a moving scene involving the main character, Chiron when he visits his childhood friend, Kevin.  Kevin works in a diner and insists that Chiron try the Chef’s Special: Arroz Con Pollo.  You’ll have to watch the film to see how the rest of the scene plays out!

Typically, a roasted chicken leg rests overtop a mountain of Spanish rice.  However, since I was using a crock pot, I used boneless, skinless chicken thighs, which work better for slow cooking. As for the other ingredients, they’re pretty straightforward.  The yellow saffron Spanish rice I found at the local Metro grocery store, no problem.

A healthy, super easy dish to make, this slow cooker recipe is ideal for a family-style dinner, or if you have a baby shower on the day of a big party!  Tender, shredded chicken is nestled among the slightly smoky, tomato infused saffron rice and sweet vegetables.  Serve with lime wedges and hot sauce for a bit more kick, along with some plain yogurt to cool your dancing tastebuds.

Moonlight Slow Cooker Arroz Con Pollo

This delicious Latin America rice and chicken dish can be made in the slow cooker. Light, fluffy saffron rice soaks up the flavours of the vegetables and chicken. Reminisce about the Oscar winning movie Moonlight as you make Kevin's "Chef's Special" for someone you love!
Course Events and Holidays, Healthy, Main Dish, Poultry, Slow Cooker
Cuisine Latin American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 to 8


  • 8 Boneless, skinless chicken thighs
  • 1 tablespoon avocado oil I use avocado oil for cooking, but olive oil is fine too!
  • 1 medium yellow onion diced
  • 3 garlic cloves peeled, finely chopped
  • 1 red pepper stem and seeds removed, diced
  • 2 tablespoons all-purpose flour
  • 1.5 cups low sodium chicken broth
  • 1 28oz can low sodium diced tomatoes
  • 2 cups frozen vegetables a mixed bag with peas, carrots and corn works well
  • 1 8 oz box yellow saffron Spanish rice
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 handful fresh parsely chopped
  • 1 cup plain Greek yogurt for serving
  • 1 lime sliced into wedges for serving
  • hot sauce


  1. Season chicken thighs with salt and pepper. Set aside.
  2. Heat oil in large skillet or saute pan over medium heat. Add onion, garlic and red pepper and saute until vegetables have softened and are lightly browned, around 8-10 minutes.
  3. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly to prevent burning. Slowly whisk in 1/2 cup of broth, scraping up any browned bits. Transfer to slow cooker.
  4. Add chicken, remaining broth, diced tomatoes, frozen vegetables, bay leaves, oregano and salt. Coat evenly with vegetable mixture. Cover and cook for 8 hours on low or 4 hours on high.
  5. At the 6 hour mark (or 2 hour mark on high) add rice to slow cooker and stir well.
  6. Top with fresh parsely. Serve with lime wedges, yogurt and hot sauce on the side.

Moonlight Slow Cooker Arroz Con Pollo

Moonlight Slow Cooker Arroz Con Pollo

What did you make for your Oscar party?  Have you seen Moonlight?  What did you think of the scene featuring Arroz Con Pollo?

2011 Oscar Party Food

For all those throwing Oscar parties – what thematic food have you come up with?

Here are some ideas that I have so far…photos to come after the big night!  Suggestions welcome 🙂

The King’s Speech – high tea food: scones, cucumber/cream cheese/smoked salmon sandwiches

The Social Network – campus food: mac and cheese ; all-nighter food: Red Bull, chips

127 hrs – items mentioned in the movie: Gatorade, Mountain Dew, power bars….H2O!

Black Swan – thematic black & white food: B&W cookies ; food that Natalie and Mila ate during training: almonds and carrots

Toy Story 3 – I haven’t watched it yet, but probably some kind of kiddie food?

True Grit – items in the movie: apples (apple sauce, apple cake, apple butter) ; cheap, farm food: cornbread (yum, cornbread with apple butter!)

Winter’s Bone – items in the movie: venison stew (I’ll probably do a vegetarian chili, you get the point)

The Kids Are Alright – items in the movie: organic vegetables, particularly heirloom tomatoes, wine

Inception – thematic food, something with “layers”: chip dip, layer cake, ; layered food that makes you sleepy: lasagna 😛

The Fighter – thematic food, athletic, protein food: protein cookies, smoothie, pasta salad ; thematic food from Boston: Boston Cream Pie, bulkie roll, corn muffins

Oscar Nite Food!

A month has past since Oscar night, and I have something to post other than the woes that have befallen poor Sandy Bullock.  I’d like to share a couple of recipes that I made to honour this year’s fine list of films.

The Oscar spread this year was represented as such:

A Serious Man – bagel chips

An Education – Camembert cheese

Avatar – blue cheese dip w/veggies

The Blind Side – nachos

District 9 – salmon dip

The Hurt Locker – s’more brownies with spiced marshmallows

Inglourious Bastards – matzoh

Precious: Based on the novel “Push” by Sapphire – chicken wings

Up – popcorn

Up In The Air – peanuts

Oscar Nite Food

District 9 Salmon Dip

District 9 Salmon Dip

If the prawns had tasted this fish out of a can, there would have been even more riots inside District 9.   A creamy – easy-to-mold into an alien face –  salmon dip with a kick of horseradish and topped with ground almonds, this is a tasty app that will bring everyone together!  This recipe was originally inspired by the Havin’ A Ball recipe from Eat, Shrink and Be Merry.


2 cans (6oz/170 g each) skinless salmon, drained and flaked

1 container (8oz 250g) light smoked salmon cream cheese

2 tbsp finely minced shallots

1 tbsp freshly squeezed lemon juice

1 tsp prepared horseradish sauce

½ tsp sea salt

¼ tsp ground black pepper

¼ cup ground almonds

¼ cup finely minced fresh parsley

  1. Mix together salmon, cream cheese, shallots, lemon juice, horseradish, parsely, salt and pepper in a medium bowl.
  2. Scoop salmon mixture onto a plate and using a small butter knife, mold or shape the salmon mixture into the shape of an alien head.
  3. Sprinkle ground almond overtop the salmon alien head, as well as a sprinkling of ground pepper.
  4. Serve with crackers, cucumber & red pepper slices.

The Hurt Locker “Da Bomb” S’more Brownies with Chili Marshmellows

My friend brought these brownies into class one night, and they were by far the best damn brownies I have ever tasted!  The chili heightens the sweetness of the brownies while the graham crackers help support the gooey goodness.  I wasn’t brave enough to make my own marshmallows however, and I adjusted some of the ingredients as my brownies were turning out just a wee bit too gooey.

Get ready – this is mind BLASTING!

S’More Brownies with chili marshmellows

From the book Demolition Desserts by Elizabeth Falkner

Yield            16 brownies


10            oz. bittersweet (or semisweet) chocolate, preferably 70 percent cacao, coarsely chopped (about 2 cups)

1¼            cups (10 oz.) unsalted butter, cut into ½-inch pieces

1            cup plus 2 Tbsp. granulated sugar

1            cup plus 2 Tbsp. firmly packed dark brown sugar

5            large eggs

cup all-purpose flour

2 tsp. baking powder

2 oz. milk chocolate, coarsely chopped (1/4 cup)

15 small graham crackers, broken into large pieces

8 to 10            small handfuls of mini marshmallows

½ teaspoon cayenne pepper

½ teaspoon chili powder


  1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Have ready an ungreased 9-by-13-inch baking pan.
  2. Bring a few inches of water to a gentle simmer in a saucepan. Combine the bittersweet chocolate and butter in a heatproof bowl and place over (but not touching) the simmering water (or use a double boiler).
  3. Heat slowly, stirring occasionally, until nearly melted, and then remove the bowl from the heat and whisk until smooth. Add the granulated and brown sugars and stir until blended. Add the eggs all at once and stir to combine.
  4. Sprinkle the cayenne pepper and chili powder of the marshmallows in a medium microwave–safe bowl.  Heat the marshmallows for 1 minutes on high.
  5. In a bowl, sift together the flour and baking powder. Using a whisk or rubber spatula, gently whisk or fold the flour mixture into the chocolate mixture just until combined. Fold in the milk chocolate, graham crackers, and half of the marshmallows. Pour the batter into the prepared pan. Dot the surface of the batter evenly with the remaining marshmallows.
  6. Bake for about 40-45 minutes, or until slightly souffléd but still wet in the center. The marshmallows will puff up and be a light golden brown and the chocolate surface will crack a little. Let cool in the pan on a cooling rack for about 45 minutes, or until completely cool.
  7. Cut into squares, as big or small as you like. They will keep well for up to 2 days stored at room temperature in an airtight container or tightly wrapped in plastic.