Citrus Chicken with Rice

Today while browsing through Whole Foods I suddenly had an urge for some citrusy chicken and brown rice.  I think it was because it has been a little gloomy in Houston and now finally today the sun came out and it was a decent day. This recipe is a spin off of my orange chicken recipe.

Cook Time: 35 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Boneless Skinless Chicken Breasts
• 1/2 Medium Yellow Onion (chopped)
• 2 Cloves of Garlic
• 1/2 Cup Orange Juice
• 1 Lemon (juiced)
• 1 TSP Ginger
• Salt and Pepper
• 1 TBSP Parsley
• 2 TSP Soy Sauce
• 1 TBSP Orange Marmalade
• 1 QT Chicken Stock (1 Cup for Rice)
• 1 Bunch Green Onions (chopped)
• 1 TSP EVOO

PREPARATION:

Marinate chicken in a Ziploc bag for a few hours with the following...1/2 of the orange juice, 1 TSP Soy Sauce, 1/2 TSP Ginger, 1/2 the Parsley, salt and pepper.

In a medium saute pan heat the EVOO over medium high heat, cook the marinated chicken until golden brown on both sides (5 Minutes a side). Remove from pan and reserve on a plate.

In the same pan saute the onions until transparant (2-3 minutes) add garlic and saute until fragrant (about 30 seconds). Slowly pour in the chicken stock, orange juice, and lemon juice (scraping the bottom of the pan to loosen up the chicken bits). Spoon in the orange marmalade, soy sauce, and the remaining spices.  Bring mixture up to a boil and add the chicken to sauce and let simmer with cover on for 15 minutes or until the chicken is cooked thouroughly and the sauce has reduced by half. 

BROWN RICE:

• 1 Cup of Chicken Stock
• 1 Cup Water
• 1 Cup Rice

Bring the liquids up to a boil, add rice and let simmer with lid off for 45 minutes or until rice is cooked. You might have to add more hot water as the liquid dissolves. When ready, fluff with fork and fold in the green onions.

TO SERVE:

Transfer chicken breast to a plate, spoon some rice along the side and pour the sauce over top of both. Pair with your favorite vegetables (tonight we are having sauteed baby carrots). ENJOY!!

HELPFUL TIPS:

• Have flour nearby in case you want to thicken the sauce. Dissolve it in cold water before adding it to the hot liquid to avoid clumping.
• To add Spiciness to the sauce you can add 1 TSP of red pepper flakes.

Stewed Chicken and Brown Rice

So its been a while since I have posted anything and there are no excuses. I have been cooking here and there but nothing really that new and exciting. I will try to keep sharing dishes as I think of some but now that the holidays are over and things are starting to get back to normal they should be pouring out. Tonight we are gonna have a spin on a stewed chicken that I have made but a simpler, somewhat healthier, version.

Cook Time: 35 Minutes
Yields: 2 servings + lunch for Matt tomorrow or 3 servings for dinner

INGREDIENTS:

• 3 Boneless Skinless Chicken Breasts
• Salt and Pepper
• 2 TBSP EVOO
• 1 Medium Onion (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Cloves of Minced Garlic
•  1 Lemon zested and juiced
• 1 Tomato (chopped)
• 2 TBSP Flour
• Green Onions (chopped)
• 1 Can Chicken Broth
• 1 TSP Kitchen Bouquet
• 1 Cup of Brown Rice

PREPARATION:

Preheat oven to 350 degrees.

Season both sides of the chicken breasts with salt and pepper, brown the chicken in a heated saute pan with oil until golden brown, about 3-4 minutes per side. Transfer to a plate and reserve.

Reduce the heat and add onions, bell peppers, to the remaining oil and cook, stirring with a wooden spoon until soft, about 3 minutes. Add garlic and lemon zest and cook until fragrant about 30 seconds. Sprinkle with the flour and stir constantly forming a light roux.  Slowly stir in the chicken broth then add the kitchen bouquet. Return the Chicken to the pan, add the chopped tomatoes, and bring up to a boil.  Remove from the heat and cover, put in heated oven and bake until the chicken is tender, Approx 20 minutes.

TO SERVE:

Transfer chicken to plate, and spoon the rice along the side. Pour the sauce over both, top with green onions and serve immediately along side your favorite vegetable.

HELPFUL TIPS:

• If the sauce is too thin, dissolve some flour in some cold water and pour it in, cook off a little bit and it should thicken up a bit.
• Only cook until Chicken is no longer pink in the middle...check after 15 minutes of being in the oven by cutting into the thickest breast.

Red Wine Chicken w/ Sauteed Mushrooms and Zucchini

Well tonight Cole is coming over and we are just gonna hang out at the house.  I decided to make a spin on a really good recipe given to me by a friend, she had made it for me once and I have been dying to try it (thanks Allison).  Cooking with wine is not only tasty but its fun because of course you have to tast the wine to make sure its not poisoning the food. Well the wine was good and so was the meal.

Cook Time: 30 Minutes
Yields: 3 Servings

INGREDIENTS:

• 3 Chicken Breasts
• 1/2 Onion chopped
• 1/2 Green Bell Pepper
• 2 Cloves Garlic
• 2 TBSP EVOO
• 2 TSP Balsamic Vinaigarette
• Salt and Pepper
• 1 TSP Thyme
• 1 TSP Oregano
• 1/4 Cup Dry Red Wine (Cabernet)
• Sprinkle of Flour
• 1 Can Chicken Broth
• 1 Zucchini Cut in half and sliced
• 1/2 Bunch of Baby Bella Mushrooms

PREPARATION:

Season Chicken with salt and pepper, 1/2 of the thyme and oregano, and 1 TSP of the balsamic dressing. Put in Ziploc and marinate over night.

Heat oil in a medium saute pan over medium high heat and brown chicken on both sides until golden brown. Remove from pan and reserve on a plate until later.

With the remaining oil add onions and bell peppers and saute until soft, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Sprinkle with remaining thyme and oregano. Pour in the red wine and cook until it has reduced by half, scraping the bottom of the pan to release the chicken bits. Stir in the flour to thicken the sauce, slowly pour in the chicken broth.

In another pan saute the zucchini and mushrooms until soft. Add to the Red Wine sauce and toss until mixed in well. Return the chicken to the pan and bring the sauce back up to a boil, lower heat and let simmer for about 15 minutes or until chicken is cooked throughout.

TO SERVE:

Transfer the chicken to a plate and spoon some brown rice along the side. Top with the red wine sauce and vegetables. MMmmm!!!

PICS TO COME...