Cooking for the Refugees Again

It’s funny how it really does help me motivate if there’s a new recipe for me to try; I guess that’s part of the ADHD thing. I am super-motivated by novelty. (It’s a good thing Kevin is willing to just make the black beans and rice for me every time, so I don’t have to trudge through that.)

The new dish this time was Venezuelan roast chicken, which I really like. I’m learning the flavors — not heavy on heat, it seems like, but lots of vinegar, lime, onion and garlic, oregano, cumin, parsley or cilantro. And they use green peppers a lot, which I don’t generally cook with (unless I’m making stuffed green peppers, which I do on occasion.)

Lots of the cooking technique is the same as what I’d normally cook, but the flavor profile is just different enough to make it interesting to me.

Pollo A La Brasa Venezolano recipe here:…/

Step 1 for this dish was to chop up stuff, mix it, pulverize it in a food processor to make a marinade for chicken. The only tricky bit was multiplying the recipe by 6 (there are currently about 55 refugees at the station) — I had a moment when I wasn’t sure I had a big enough bowl. But it turned out I did have one giant metal bowl.

We’ve been cooking one meal about once a week for a month or so now, and I think we can mostly keep doing that through the fall. I’m hoping they can resettle these groups and get them into shelters before winter hits — if I were going to be cooking for them long-term, I imagine I’d invest in more restaurant-size cookware.

I just don’t see how it’s going to be feasible to have them still just waiting in front of the police station once Chicago gets into the really bad weather. As it is, I think they’re going to need more than one flimsy pop-up tent pretty soon. 🙁

(Again, locals, if you’d like to join the meal train, let me know, and I’ll put you in touch with the organizer.)

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