Pollo con Jalapeños Acristalamiento y Pimientos Rojos, Verdes y Naranjas

The movie Frida was the subject of this month's Food 'n' Flix.  This is a beautiful film that makes you uncomfortable in many ways, but ultimately finds you in a place between passion for her work or deeply sorrowful for the painful life she led.  Thanks to our hostess, Debra at Eliot's Eats for this wonderful selection!

The movie has interesting cinematography, weaving a story about a young, passionate, full-of-life girl who is tragically injured in an accident that keeps her in constant pain, a "Yellow Submarine" type of cartoon that pops up randomly here and there, and a eloquent musical of beautiful ethnic music.  I knew of Frida, but did not understand her work, the movie was wonderful in helping understand what she was painting and why.

The movie moves between her pain, her politics, her tempestuous marriage, her husband's betrayals, and her art, not so much in a seamless manner, but in one that jerks you into the reality of the time.  The movie starts in the 1920s and moves through the 1950s. The costuming is wonderful and the way the director pieces the film together is brilliant.

Two Oscars were won for this film, one for Best Musical and another for Best Make Up but Salma Hayek was nominated as Best Actress. 

Personally, I loved Ashley Judd's role, too.

The film had a few food scenes, but the one that inspired me was the big sit down meal when Leon Trotsky (played by Geoffry Rush) comes to stay with them when things get heated between him and Stalin.  The lavish food scene is beautiful.

I named this simple dish in Spanish to capture its beautiful artistry of multi color peppers and succulent chicken.  The dish is made separately and then combined, much like the meal served at the table in Mexico.  

First, we smoke chicken thighs (we like the juicy meat and the ease of getting the chicken off the bone.  We let them rest in their own juices while we prepared the rest of the meal.

 Pollo con Jalapeños Acristalamiento y Pimientos Rojos, Verdes y Naranjas

1 red bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 T candied jalapenos
1 onion, sliced
1 large carrot, shredded
2 T grapeseed oil (can use olive oil, too)
salt and pepper
Fox Pointe seasoning (Vom Faas)

Saute vegetables in oil until tender, seasoning with salt and pepper, and Fox Pointe seasoning.  Plate the vegetables, layer chicken on top, and top with the candied jalapenos.  Serve.

Delicious with tortillas, too!
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Terri Steffes
Terri Steffes

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