Quick healthy alternative to rice pilaf! I added peas but other vegetables such as zucchini, carrots, etc could also be added!
- Butter or oil to coat pan
- 1 LB boneless, skinless chicken breasts
- 1 onion, chopped
- 1-2 red, yellow or orange bell peppers, seeded and chopped
- 2-3 cloves garlic, chopped/minced
- salt and pepper to taste
- 3/4 cup uncooked long grain rice (such as jasmine or basmati)
- 2 cups chicken stock (reduced sodium)
- 2 bouillon cubes or 2 tsp better than bouillon
- 1 bunch of asparagus, (about 12 spears) cut into 1 inch pieces
- parsley (for garnish)
Melt the butter or add oil to coat the pan, such as a dutch oven over medium heat. Add the chicken (sprinkle some pepper) and cook for 5 minutes, or until the chicken is no longer pink.
Add the onion, bell pepper and garlic, season with pepper and salt. Cook for another 3-4 minutes or until the onion is soft.
Add the rice, chicken stock and chicken bouillon cubes, stir and cover the pot, cooking for 10 minutes. (I turned the heat to medium low, but recommend keeping it at medium to absorb more of the liquid).
Add the asparagus and cook until all the liquid is absorbed, at least 5 minutes.
Remove from heat and add parsley. I also added Parmesan cheese and peas!
**Adapted from “30-Minute One-Pot Meals”
The heat of the spices and the fresh coolness of the cherry tomatoes compliment each other really well in this dish. Great for weeknights!
- Butter, Olive Oil or Grapeseed oil (to coat pan)
- 1 LB boneless, skinless chicken breasts, cut up into cubes
- 1 onion, chopped
- 3-5 cloves garlic, minced/chopped
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 cup white wine
- 2 cups low sodium chicken stock
- 1 TBS hot sauce (or less based on preference)
- 2 TBS freshly squeezed lemon juice
- 12 0z uncooked linguine or fettuccine
- 6-12 cherry tomatoes, cut in half
- 1 TBS fresh parsley (for garnish)
- 1/4 cup (at least!) freshly grated Parmesan cheese
Melt the butter or pour 1 TBS oil to coat pan of a dutch oven or braising pan. Add the chicken and cook until no longer pink, about 5 minutes. (I had heat on medium- high, and turned down to medium for the next step).
Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion softens and becomes translucent. .
Add the wine and deglaze the pan for 1-2 minutes scraping any brown bits off the bottom. Then add the chicken stock and lemon juice and pasta. Cook, string occasionally, about 8 minutes or until pasta is el dente.
Remove from heat and add the tomatoes and parsley and cheese.
*** At the end I still had a bit of liquid in the pan, this did thicken as the dish sat on the counter and can be used as a sauce, or added to a container for leftovers when reheating.
**Adapted from “30-Minute One-Pot Meals”
- grapeseed oil
- boneless chicken breast
- 1 shallot or 1/2 sweet onion
- 1-2 garlic cloves
- 2 tomatoes (squeeze seeds out)
- 1 bag carrots
- 1/4 cup brandy
- 1 cup wine
- 1/4 cup whipping cream
- 1/2 TBS tarragon
- 1/2 TBS Italian seasoning
Wash off chicken and dust with salt and pepper and flour, shaking off any excess flour. Heat olive oil in frying pan and sautée chicken on both sides until cooked through (brown).
While the chicken is cooking, cut up tomatoes and squeeze out seed sacs, set aside in a bowl. Cut up carrots, onion and mince garlic and add to the skillet, cook for 3-5 minutes until onion is soft. (You may want to pre-boil carrots for 3-4 minutes to make them softer).
Heat up brandy, light, and pour over chicken (recommend removing skillet/pan from heat when you pour the brandy over the chicken). Let brandy cook for 1-2 minutes, then return to heat and add wine and cut up tomatoes.
Stir in tarragon and italian seasoning, cover and simmer for 30 minutes on low. If serving immediately add cream to pan and stir a little and then serve over rice.
To serve the next day, remove from heat before adding the whipping cream and let cool, uncovered 10-15 minutes. Cover and refrigerate until the next day. To reheat, make sure to use a pan/dutch oven at room temperature, cut up the chicken and heat on medium for 5 minutes or until mixture begins to boil. Cover, and reduce heat to low and simmer for five more minutes. Add the whipping cream, stir, and serve over rice.
I am not a huge fan of curry, but this one I love as the fresh ingredients of the ginger, chopped tomatoes and cilantro really add a lot to this recipe. You can also adjust the heat by adding more/less of the cayenne pepper.
Spicy Coconut-Chicken Curry
- 6-10 chicken thighs (also can use drumsticks)
- vegetable oil
- 1 inch piece fresh ginger, peeled and minced
- 3 TBS curry powder, (preferably madras)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can (14.5 oz) chopped tomatoes
- I also add 1-2 freshly chopped tomatoes
- 1 can (15 oz) light coconut milk
- 1 cup frozen, thawed peas
- 1/4 cup chopped fresh cilanto leaves (optional)
Rinse the chicken and pat dry with paper towels. Sprinkle with salt. Coat the bottom of a 5-7 quart dutch oven with a thin film of the oil and set over medium-high heat. When oil shimmers, add chicken, skin sides down, without crowding. (I often use multiple skillets or brown in batches). Cook until the skin is golden brown and chicken relases easily from the pot when lifted with tongs (about 5 minutes). Turn pieces over and cook until they brown and release easily on the other side, about 5 minutes longer. Remove chicken from heat and place on a platter.
Add the onion, garlic and ginger to a pot and cook, stirring until vegetables are soft and fragrant, about 3 minutes. Add the curry powder, cumin, cayenne, and 1/2 tsp salt. Cook for 30 seconds until spices are fragrant, then stir in the tomatoes and 1 cup of coconut milk. Stir well and let come to a boil. Return chicken and any accumulated juices to the pot; chicken should be surrounded by sauce, but not submerged in it, so that the topmost skin is exposed. (Add more coconut milk if not enough liquid).
Reduce the heat and simmer, uncovered, until chicken is opaque at the bone, about 45 minutes. Stir in the peas and cilantro and cook until peas are hot, about 5 minutes more.
** Adapted from “Braises and Stews” cookbook