the Chefs Journal

August 1, 2025

So, this is my first blog post, and I'm excited to share my "insights" with you. My name is Blake DeAngelo, and I am an author and a chef. It took me a decade plus to get where I am today, and it hasn't been easy. I've failed a lot; I've fallen. But I've picked myself up. My family has helped me get up, and I am still on this journey today.

Let's begin with a classic Cuban dish that many people know and adore, straight from my abuela Nenita's cookbook. Cuban style, of course.

Arroz con Pollo

12 chicken cutlets cut into inch cubed pieces

3 cups water

1 table spoon salt

3 table spoon tomatoe sauce

1 onion diced

light Spanish olive oil

1green bell pepper quartered

1/2red bell pepper quartered

1table spoon cumin

1/2 tablespoon oregano

2 table spoon vino seco (white cooking wine)

1 table spoon apple cider vinegar

teaspoon bijol* or saffron

1 corona bottle

1 1/2 cups- 2 cups rice

1/2 cup green sweet peas

if rice does not cook throughout add a touch of water and pinch* of salt to taste.

ALWAYS taste as you cook.

ENJOY TILL NEXT TIME

Chef Blake