Viking age cats, Tex-Mex, and learning how to cook in the field.

Ph.D. candidate Brenda Prehal and noted cat lover!

Today, it is a cat episode! So, for all of you cat lovers out there, please tune in to hear CUNY Ph.D. student Brenda Prehal talk about her fascinating research about cats in Iceland.

We talk about her research and other work in Iceland. And, we also talk a little about life as a graduate student.

Working at Ingiridarstadir with the great Howell Roberts.

Brenda shares with us her new adventures into cooking. Dominos and Subway were no longer an option for her. She found the courage to face her cooking avoidance and decided to jump in the deep end of the pool. Today, she shares with us her dish of Arroz con Pollo!

Cat love!

Today’s recipe: Arroz con Pollo!

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon chili powder
4 skinless/boneless chicken breasts
3 tablespoons vegetable oil
1 small yellow onion, finely diced
2 red bell peppers, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
7 cloves garlic, finely diced
2 1/2 cups low-salt chicken stock
1/2 cup salsa
Combine the salt, garlic powder, cumin, black pepper and chili powder in a plastic gallon bag. Shake until the mixture is well combined. Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. Heat the oil in a high-sided skillet over high. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate. Add the onion & red peppers and 1/2 teaspoon salt to the skillet. Sweat the vegetables over medium heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. Meanwhile, combine the stock, salsa and remaining teaspoon salt in a medium bowl. Then add to the skillet and make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed about 30 minutes. Let the skillet stand covered, about 10 minutes before serving.

Add salsa, sour cream, and shredded Mexican cheese to taste when serving.

Original recipe from

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