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Menu Plan for Winter II: Week 13, Monday

Chicken with Spanish Rice
Chickpea Purée

Cooking time: 40 minutes for menu        Cooking schedule: see below for instructions

      A skillet dinner with the leftover Chickpeas. Simple

Chicken Breasts with Spanish Rice

Total time: 40 minutes
    I use a quick cooking brown rice in this dish; it cooks in 20 minutes. You can use whatever rice you choose (except instant) just adjust the liquid and cooking time accordingly. The tomato juices cook right into the rice, adding color and flavor!

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 onion 
• 1/2 green bell pepper
• 2 cloves garlic
• 1 tsp chili powder
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice    substitute basmati
• 1 3/4 cups (15oz, 450gr) whole tomatoes
• 1/4 - 3/4 cup chicken stock or water
• 2 tsp Worcestershire sauce
• 1 tbs olive oil

 Ingredients:

• Chop onion and pepper.
• Mince garlic.
• Heat oil in deep skillet over medium heat.  Add chicken breasts, and brown on both sides, about 5 minutes each.
• Remove to a plate. 
• Add chili powder, onion, pepper, and garlic.  Sauté for 5 minutes. 
• Open tomatoes and drain liquid into a bowl.
• Chop the tomatoes and drain again.
• Add drained tomatoes, Worcestershire sauce and rice to pan.
• Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
• Pour this over the rice/vegetables in the skillet and stir well to combine. 
• Lay the chicken breasts on top of the rice and cover.
• Reduce heat to simmer and cook until rice is done, about 20 minutes - check rice package. 
• Stir occasionally while cooking. 
• When done, serve - either from the pan or arrange nicely on a platter.

Chickpea Purée

Total time: 10 minutes
   Add a few more tomatoes to the leftover chickpeas...

 Ingredients:

• 3/4 cup (7oz, (210gr) whole tomatoes
• leftover chickpea

 Instructions:

• Roughly chop tomatoes.
• Combine tomatoes and chickpeas in a small saucepan. 
• Cover and gently heat, stirring occasionally.

 

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, lid, small bowl, small saucepan with lid Heat oil in skillet Add chicken breasts, brown Chop onion, pepper Mince garlic Turn chicken breasts Open, drain tomatoes, chop Drain rest of liquid from tomatoes (don't be too fussy)

Remove chicken Add chili powder, vegetables, sauté 5 minutes Measure tomato juice, add liquid to = 1 cup Add Worcestershire, rice, liquid to pan, stir well Top with chicken, cover, cook Chop tomatoes for chickpeas Combine chickpeas, tomatoes Gently heat chickpeas      Pause while stuff cooks Stir everything once or twice Serve all

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By Katie Zeller

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