From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Thursday, December 26, 2013

Spicy chicken and rice

One of my favorite savory meals is spicy chicken and rice.

Mom made this when I was younger and, though I've tweaked it more toward my tastes and convenience, it's still, by and large, an 'old' recipe.

Mom used a whole quartered chicken (which is nigh impossible to find today what with all chicken parts segregated into their own packages).

I use boneless, skinless chicken breasts in my version.

I chunk up the meat, then poach it in chicken broth until it is warmed through, but not cooked.  Then I add sweet bell peppers, onions, garlic, and (most importantly) lots of green pepper.  The dish doesn't taste right without them.  Then I add some kind of tomato (raw or frozen) or a handy tomato-based sauce, like salsa or Prego for instance.

Finally I add a can of mushroom soup, herbs, spices and hot pepper.

Bring the pot to near boil, then turn down, cover, and simmer for about an hour or until the chicken is tender enough to break easily.

For the rice,  I make a big pot: 3C brown rice, 6C water.  To that I add 1/4C red quinoa (for extra protein, texture and flavor) and a rounded 1/2t of tumeric (makes the rice rich yellow and extra nutrition).  Bring to boil, cover, and simmer until there is only a couple of inches a water in the pot.  Then turn off the heat and let it finish steaming.

To serve, fill a bowl with beautiful yellow rice and add generous scoops and spicy chicken in sauce.

Yum.  We enjoyed our hot dishes for Christmas lunch along with a crisp green salad!  There's nothing like a hot and savory meal on a cold, snowy holiday.

P.S.  Why such a big pot of rice?  Because freezing it in 1C bags is a no-brainer.  Then, when I want rice in soup or sauce or some fried rice, it's ready to go.  I pack them in sandwich bags, then 4 of those fit nicely into a quart-sized freezer bag so there is never a hassle to get just the right amount of rice for the job.


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4 comments:

  1. Kris, I will be trying this one.. I don't think I have any brown rice (not really a fan) but I do love yellow rice. I was wondering about that large amount of rice......should have known. Great idea.

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    1. I use brown rice because it has more fiber than white but there's hardly any difference in final color. You can make yellow rice with turmeric (a tasty anti-inflammatory spice) or saffron (pricey!). The red quinoa really makes the dish pretty and adds the taste/texture of wild rice. Yep, I always have rice ready-made in the freezer and use it all the time.

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  2. That sounds a lovely recipe and your Christmas table also looks great!

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    1. Thank you, Sarina. :-D Mom and I enjoyed a quiet meal. And there's still a few servings tucked away in the freezer for later.

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