Happy feast of the Guardian Angels! On today’s show, Matt Swaim and Anna Mitchell welcome Courtney Brown from Ruah Woods to discuss some of the key differences and similarities between angels and humans. Other guests include Rita Heikenfeld to talk Bible Foods, Gary Michuta from Hands On Apologetics, and pastoral counselor Kevin Prendergast. Plus news, weather, sports, and more…
*****
Collect for the Feast of the Guardian Angels
O God, who in your unfathomable providence are pleased to send your holy Angels to guard us, hear our supplication as we cry to you, that we may always be defended by their protection and rejoice eternally in their company. Through our Lord Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, God, for ever and ever.
*****
Fr. Carter Griffin, author of Forming Families, Forming Saints
*****
RECIPE FROM RITA: ARROZ CON POLLO
Ingredients:
½ cup white wine
Pinch of saffron threads
6 bone-in chicken thighs
Salt and pepper
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 bay leaves
1 ½ cups short-grain rice – All I had was basmati so used that
3 cups chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained
Instructions:
Preheat oven to 375. In a bowl, combine wine and saffron.
Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add
chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
Add onion and garlic; cook until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. If you want add a little more chicken broth for a moister rice. Let sit 10 minutes, then uncover and serve.
