• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Spicy Chicken and Rice

Nothing beats a meal made in one pot. It’s almost as fast to make as it is to clean up. Great for a weekend – just get all the ingredients going and the more it simmers – the more flavor builds up. So this weekend I decided to make a delicious, healthy, spicy comfort food – chicken and rice with peas, peppers, and onions. Simple, basic, and tasty. Best of all, you can add your own creativity to it – add any other vegetables or meat or spices that you like. So spice up the weekend – but don’t take forever to do the dishes.


Spicy Chicken and Rice

Served 2.
Leftover Potential: Reheats very well. Made 2 meals after the initial dinner.

2 Tbsp oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 small can tomato paste
1 1/2 cups rice
3 1/2 cups chicken broth
1 lb chicken thighs, skins removed, cut into bite size pieces
1 bag frozen peas
2 tsp cumin
1 tsp coriander
2 tsp paprika
2 tsp cayenne pepper
salt, to taste
pepper, to taste

jalapenos, for garnish

1. In a large pot, heat the olive oil over medium high heat. Add the onion and the pepper and cook until lightly softened. Add the garlic and cook until fragrant.
2. Add the rice, and stir to combine. Cover the whole mixture with the chicken broth and bring to a boil. When the mixture is boiling, reduce the heat to low and add the chicken. Stir to combine. Season with the spices, salt and pepper.
3. Simmer everything until the liquid has nearly evaporated. Test the chicken for doneness then taste the rice for softness.
4. Serve the finished dish in warm bowls and garnish with jalapenos for extra kick.


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